The Commercial Electric Combi Oven Model EOA-20-AC is a professional 20-tray electric combi oven with LCD computer control and automatic self-cleaning system designed for hotels, restaurants, central kitchens, catering companies, bakeries, institutional kitchens, and large-scale food production facilities. Engineered for baking, roasting, steaming, grilling, regeneration, and combination cooking, it features a high-performance hot air convection system with an integrated steam boiler that delivers uniform heat circulation and precise humidity control for outstanding cooking results. Equipped with an advanced LCD touch screen, programmable cooking functions, automatic self-cleaning, and heavy-duty SS304 stainless steel construction, the EOA-20-AC is built for continuous high-volume commercial food production.
Key Features
- 20 × GN 1/1 tray capacity
- LCD computer touch screen control
- Hot air convection with integrated steam boiler
- Automatic self-cleaning system
- Stores up to 100 programmable cooking recipes
- Multi-stage programmable cooking
- 360° high-efficiency hot air circulation
- Core temperature probe (food probe)
- Automatic exhaust and steam regulation system
- Heavy-duty SS304 stainless steel construction
Technical Specifications
| Specification | Details |
|---|---|
| Model | EOA-20-AC |
| Product Type | Commercial Electric Combi Oven |
| Body Material | SS304 Stainless Steel |
| Heating Type | Electric Hot Air Convection with Steam Boiler |
| Tray Capacity | 20 × GN 1/1 Trays |
| Voltage | 380V / 50Hz (3 Phase) |
| Power | 37 kW |
| Temperature Range | 50°C – 300°C |
| Steam Temperature | 30°C – 130°C |
| Control System | LCD Computer Touch Screen with 100 Recipe Programs |
| Cleaning System | Automatic Self-Cleaning |
| Water Pressure Requirement | 0.15–0.60 MPa |
| Installation | Floor Standing |
| Application | Baking, Roasting, Steaming & Combination Cooking |
Applications
- Hotels
- Restaurants
- Central kitchens
- Catering companies
- Bakeries
- Hospitals
- Educational institutions
- Industrial food production facilities
Benefits
- Combines convection and steam cooking for even heat distribution, precise humidity control, and superior food quality.
- Large 20 GN 1/1 tray capacity is ideal for high-volume commercial food production.
- LCD computer control with 100 programmable recipes delivers consistent, repeatable cooking results across multiple cooking stages.
- Integrated steam boiler produces rapid, continuous steam for efficient steaming and combination cooking.
- Automatic self-cleaning system minimizes cleaning time, labor costs, and maintenance requirements.
- Core temperature probe ensures accurate cooking of meats, poultry, seafood, and other temperature-sensitive foods.
- Heavy-duty SS304 stainless steel construction provides excellent durability, hygiene, and long service life.
- Ideal for baking bread, cakes, pastries, pizzas, roasting meats, poultry, seafood, vegetables, casseroles, and preparing steamed or combination-cooked dishes with consistent professional-quality results.