Transcript
MODEL YEAR 2014 – August 2014
ANGELO PO AMERICA INC. 427 SARGON WAY - SUITE E HORSHAM, PENNSYLVANIA 19044 www.angelopoamerica.com
COMBISTAR FX101E - Level 2 and 3 - Electric Combi Ovens • Multi-Function Combi Ovens with digital controls, that cooks with convection heat, steam or a combination of both and cooks by time or with the included core product temperature probe (singlepoint with lev2 and multipoint with lev3), or with KSFMS accessory second core probe for vacuum and/or standard cooking (lev3). • Designed to save energy and money through the use of evoluted and patented technology: • ECO functions reduce energy consumption in cooking and washing. • RDC+EVOS boilerless patented systems two different patented systems for a very efficient steam generation, with low maintenance costs and high reliability, by eliminating the boiler heating elements and boiler maintenance charges. Homogeneous steam, immediately available also at low temperatures, in “steam” and “combination” cooking modes. • AOC patented systems for the management of the steam cooking enviroment in overpressure, to reduces energy consunption, temperature startification and cook in closed, saturated condition. • APM Automatic Power Management that automatically supplies the right quantity of heat, adapting the power to the cooking’s condition and model FX101E3 shown improoving the energy efficiency and consumption. Lev3 only. • Active cooking Enviroment Control that give the operator the ability to set ten MODELS: FX101E2 and FX101E3 humidity % levels in hot air cooking mode and nine humidity % levels in combinated CAPACITY ten (10) Half Size Sheet Pan, cookin mode, for a perfect cooking enviroment. and ten (10) Full Size or 1/1 GN • DCR Direct Capacity Reading patented sensor for the direct and very precise reading of the humidity in the cooking cavity. Lev3 only. • Self Combi Cleaning with fully automated and patented cleaning system TAS with Triple Automatic Sanification effect (Lev 3 only) or semiautomatic cleaning system SC2 (Lev 2 only), with liquid chemicals. • Optional Smoker FMSXExternal and independent of the oven, smokes any product, in hot or cold condition, without taking room in the cooking cavity • Optional Pasteurizator FMP Greatest quality and safety of the cooking and pasteurization in pot, thanks to the management of the thermal cycle through the direct • Convection Heat: 50°F↔518°F (10°C ↔ use of the cooking core probe. Lev3 only. 300°C) - 0% ↔ 100% Humidity • Autoreverse fan Wheel Control AWC Automatic control to reverse the direction • Steam: 86°F↔257°F (30°C ↔ 125°C) of the fan wheel, for an excellent cooking eveness. • Multispeed Fan-wheel Control • Combination: 86°F↔482°F (30°C ↔ MFC Automatic control of five fan-continuous speeds plus one statit (Lev3) or two 250°C) - 0% ↔ 90% Humidity fan-continuous speeds plus one intermittent (Lev2). • Elbow and Hand Opening patented handle EHO Handle designed for easy opening, also with the hands engaged. • Optional Combi Custom Made oven CCM steel plate, with optional text, tailor-made for the customer. Lev3 only. • USB downloading HACCP data, software updates, viewing video and written recipies with photo. Lev3 only. •Construction in stainless steel. AISI 304 stainless steel polished cooking chamber, with AISI 316L (18 gauge - 1,2 mm) top and bottom and rounded edges, without joints. •Electric exchanger made of Incoloy 800. •Cooking fan and steam generator in AISI 316L stainless steel. •Halogen chamber lighting. •Control panel protected by 5 mm of tempered glass. •Removable container racks. •Door with intermediate stop positions at 90° and 130° and with double temperated glazing (0-15⁄64” - 6 mm) with open-cavity and internal removable glazing. •Rock Wool ceramic fibre thermal insulation (1-3⁄8” - 3,5 cm) with anti-radiation barrier. •Highstrength door gasket with double sealing line, in silicone. •All operating elements are located near the technical compartment on the left-hand and front side of the oven. •IPX5 protection degree. •Cooking chamber siphon drain to prevent back flow of liquids and smells and with T pipe for ventilated downstream installation. •Height adjustable feet, steel-cred and protected by external stainless steel AISI 304 jacket. •Electric models with direct heat exchanger in the chamber. •Thermal and safety thermostats, linked to respective alarms, for fan motor, cooking chamber, control card. •Magnetic door micro-switch. •Alarms for cut out motor and burner cut out, water and energy failure, malfunction and washing cycle stoppage. •Lesser or equal to 6263⁄64” (160 cm) height of the last rack guide, when the oven is supported by original frame (excluded models 201 and 202). •Automatic cooling function of the cooking chamber with closed door. •Removable Hanging rack (61, 101, 82 and 122 models) or roll-in rack (201 and 202 models) as standard. •Data selection control knob. •Alarm reset keys. •Self-diagnosis with malfunction alarms. •Automatic Cooling and Preheating. •Door opening reversal (factory installed optional for 61, 101 and 82 models only). •Pre-setting for remote control of power peaks.
OTHER LEVEL 3 FEATURES •Digital controls, EVC colour graphic display and interactive interface and backlit touchsensitive keys. •Cooking modes: manual, with fully automatic cooking processes C3 (select, load and go), with programmable cooking processes library CF3 (150 processes -18 steps each – 76 already included as standard). •Custom Made Page with all the operator cooking processes. •Favourites cooking processes function. •Cooking assisted functions: Holding, Delta T, Reheating, Banqueting, Low Temperature, Pasteurization, Smoking, Vacuum, Drying. •MULTI-COOKING function for cooking through multi-timer with 20 containers •MULTIEASY function for a simultaneous use of compatible programs of cooking. •MULTICORE for the simultaneous use of two core probes. •HELP ON LINE (UMB) with the user manual on display. OTHER LEVEL 2 FEATURES Digital Control Board LED displays and backlit touchsensitive keys. • Cooking modes: manual or programmable selection. • 100 cooking process library in 4 steps with 20 stored as standard (3 re-heating programs, 5 smoking, 4 Low Temperature and 1 Delta T). • Single-Point temperature core probe • Interface for HACCP data downloading on printer (optional). •Start-up time selection. •Manual steam injection in convection heat cookings.
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MODEL YEAR 2014 – August 2014
Model Maximum Exterior Dimensions Minimum Exterior Dimensions Interior Dimensions WxDxH Net Weight Shipping Weight Crate Dimensions WxDxH
Pan Capacity
ANGELO PO AMERICA INC. 427 SARGON WAY - SUITE E HORSHAM, PENNSYLVANIA 19044 www.angelopoamerica.com FX101G.. FX101E.. 36-7/32" x 35-15/32" x 40-35/64" (920 x 901 x 1030 mm) 36-7/32" x 30-9/16" x 34-1/2"+{4" feet} (920 x 776 x 875+{101,6 feet} mm) 25-25/64" x 25-19/32" x 29-23/32" (645 x 650 x 755 mm) 374 lb (170 Kg) 341lb (155 Kg) 401 lb (182Kg) 368 lb (167Kg) 39-49⁄64" x 37-63⁄64" x 49-29⁄64" (1010 x 965 x 1256 mm) Full Size Pans ten (10) 20"x12"x2-1/2" 1/1 GN ten (10) 530x325x65mm ten (10) 18"x13"x1" on wire shelves Half Size Sheet Pan only (additional wire shelves required for maximum capacity) 2-19⁄32" (66 mm) 107 Quarts (101lt) 127 lb (58 Kg) Max
Pan Module Distance Product Capacity Gas Power Max Connected Pressure NG Max Connected Pressure NG Max Connected Pressure LPG Min Connected Pressure LPG Hook Up Notes Electric Power Voltage Phase Amperes Cycle/Hz AWG
71,000 BTU (20,8kW) Nat and LPG
10,5 iwc (26,1 mbar) 3,5 iwc (8,7 mbar) 13 iwc (32,3 mbar) 8 iwc (19,9 mbar) 3/4" NPT LPG nozzle must be installed at site
0,828 kW 120V 1ph N 6,9A 60Hz AWG12
17,8 kW or 17,9 kW or 17,9 kW 208V or 240V or 480V 3ph 49,3A or 43,1A or 21,6 A 60Hz AWG8 The Electrical Supply must be Specified on Order
Notes
Inlet: 3/4" - Line Pressue: 30 to 60 psi (2 to 4 bar) Required Clorine < 0,1 ppm (mg/l) Required Clorides < 30 ppm (mg/l) Required Sulphates < 30 ppm (mg/l) Recommended Iron < 0,1 ppm WATER INLET (Drinking, Cold Water) for steam production
Notes
WATER OUTLET INSTALLATION REQUIREMENTS
CLEARANCE REQUIREMENTS
Staking Solutions Maximum Exterior Dimensions
Recommended Copper <0,05ppm (mg/l)
Recommended Manganese<0,05ppm(mg/l)
Hardness: 3 to 9°f (1,5 to 5 °d; 2,1 to 6,3 °e; 30 to 90 ppm) Langelier Index > 0,5 TDS: 40 to 150 ppm Flow Rate: 3,2 Gallons/h PH: 7 to 8,5 Water Softner Should be utilized in Hard Water areas It is highly recommended that a quality external water filtration system as well as specified cleaning chemicals be used and incorporated into all FX combi oven installation. It is the sole responsibility of the owner/operator/purchaser of this equipment to verify that the incoming water supply is comprehensively tested if required, a means of “water treatment” provided that would meet compliance requirements with the published water quality standards published in this document. Noncompliance with these minimum standards will potentially damage the equipment and/or components and VOID the original equipment manufacturer’s warranty. AngeloPo America recommends using OptiPure® products to properly treat your water.
1-37⁄64" (40mm) Drain with Air Gap Hood Installation is Required for Cooking Smoke
Hood Installation is Required for Gas Burner Exhaust and Cooking Smokes
The Oven Must Be Installed Level Install Water Supply Shut-Off Valve and Back-Flow Preventer Left: 20" from heat cooking equipment - 19" recommended for service access - Min. clearance 6-1⁄2" Right: Min. clearance 3-57⁄64" Top: Min. clearance 12" Bottom: Min. clearance 4" (also in the Counter Top installations) Back: 20" from heat cooking equipment (oven in the middle of the room) Min. clearance 4" FX101+FX61 36-7/32" x 37-1⁄64" x 72-1⁄4" (920 x 940 x 1835 mm)
FX101E2 and FX101E3
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