CO
A_ANVIL_USA_0
1
Manufactured by:
Scientific Engineering (Pty) Ltd
South Africa
Website: www.anvilworld.com
Note: Output performance figures quoted are dependant on various factors.
M O D E L S :
C O A 7 0 0 2
C O N V E C T I O N
O
V
E
N
DESCRIPTION
MODELS
FUNCTIONS
VOLTAGE (V)
POWER (kW)
DIMENSIONS (in) (W x D x H)
BOX DIMNS (in) (W x D x H)
PACKED WT (lbs)
COMPLIES WITH SPEC
COA7002
Bake and Grill
110
1.4
24 x 22 x 17
27 x 25 x 21
77
-
CONVECTION OVEN
MINI PRIMA PRO
Principle of Operation
The air movement created by the combined airflow of the one convection fans
coupled to a specially designed diffuser plate ensures that there is a smooth,
continuous flow around the oven interior.
This strips away from the product a layer of cold air (see fig a and b). As a
result the cooking times in Anvil ovens are reduced (when compared to
standard ovens) thereby saving operating costs.
The cooking temperatures can also be reduced by as much as 30°C (96°F).
Hot spots in the oven are virtually eliminated, thereby allowing all the shelves
in an ANVIL Convection Oven to be used cooking a full oven load, evenly,
without the need to move product from shelf to shelf. Ovens will also evenly
reconstitute large quantities of frozen and chilled food.
fig A
fig B
NOTE:
When viewing the appliance from the front in its usual operating
position, the width (W) of the product is the total distance from
left to right ; the depth (D) of the product is the total distance
from front to back ; the height (H) is the total distance from the
bottom of the product to the top
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NEMA 5015P
110V
