LOW VOLTAGE COOK & HOLD SMOKER OVENS
For 12"x 20" Pans, 18"x 13" Trays, and GN 1/1 Containers
COOK AND HOLD "LCHR" SERIES
Model may differ from the image(s) shown.
Model may be shown with Optional Accessories.
Please Consult Factory.
The LCHR-1220-4 is provided with a fixed rack at 2.625" spacings. Slides are designed to accommodate 12" x 20", GN 1/1, or 18" x 13".
If you think of NSF International classification as protection for your customers, then the mark of Underwriters Laboratories (UL) indicates safety for those who work in your commercial kitchen. The Illinois-based testing agency assures that the equipment that gets its stamp operates safely. There is also a sanitation classification that offers similar assurances about food safety as the NSF mark. Products are indicated as "Classified UL-EPH."
All adjustable legs are provided with sealed precision bearing with a black anti-rust coating.
A drawback to the all swivel configuration is that it is harder to control the direction of the equipment when rolled in a straight line.
Specified unit shall be FWE Model No. LCHR-1220-4, Commercial Cook and Hold Oven.
CONSTRUCTION. Heliarc welded, single unit construction of stainless steel; 20 gauge polished exterior, 18 gauge stainless steel interior with easy-to-clean coved corners.
INSULATION. Insulated throughout; top, back, bottom, sides, doors using high density ceramic and fiberglass insulation.
DOOR AND LATCHES. Flush mounted, field reversible, stainless steel insulated doors. High temperature gasket sealed; gasket shall be door mounted. Door shall be vented and have heavy duty pin style hinges.
LEGS. Oven includes one (1) set of 1" non-skid rubber feet.
PAN SLIDES. Stainless steel racks shall be one piece die stamped channel-type pan slides at 2.625" (66.7mm) spacings to accommodate either deep or shallow 12" x 20" or GN 1/1 pans (at varying capacities - see chart). Two (2) stainless steel shelves provided.
DRIP PAN. Stainless steel drip pan rests on cabinet floor and is removable. Exterior drip tray is also removable.
HEATING SYSTEM. Built-in heat system with uniform low watt density radiant heat source that creates highly accurate temperature tolerances throughout the cooking and holding functions. Minimal air movement offers uniform and consistent cooking, low shrinkage, and higher food yields of bulk or portion items, higher food moisture content, and significantly longer food holding life. Heat system provides fast heat up, recovery and accurate temperature set points.
CONTROL PANEL. Easy to operate, automatic controls include intuitive easy to use / easy to read kitchen friendly controls allows "set-and-forget" consistent results. Cooking by time or by internal product temperature with probe (included) when cook cycle is complete, controller automatically switches from cook cycle to hold cycle . Unit has preset function to store and quickly retrieve up to 8 recipes. Thermostat retention strap protects the knob. Adjustable COOK control up to 250°F (121°C) and adjustable HOLDING control up to 200°F (93°C). Shall include ON/OFF switch. Actual cabinet temperature reading is LED displayed during each cycle and probe temp display.
VENTING. Venting may be required. Local codes may restrict a maximum oven temperature lower than 250°F (121°C). Factory or field adjustment ready. Consult factory if lower temperature is required for local codes.
ELECTRICAL CHARACTERISTICS. 3 wire grounded 6 foot extension power cord and plug, rear mounted for safety. See electrical data chart above for amperage and receptacle configuration.
INSTALLATION. Unit should not be installed in an area where adverse environmental conditions are present.
Provide with the following accessories:
FWE products may be covered under one or more of the following U.S. patents: 288,299;238,300;3,952,609;4,192,991.
All rights reserved. All specifications subject to change without notice.
Errors subject to correction. © 2022 Food Warming Equipment Company, Inc.
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