1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.
Product Details
- Published:
- 06/01/2014
- Number of Pages:
- 6
- File Size:
- 1 file , 90 KB
- Redline File Size:
- 2 files , 190 KB
