CO
A_ANVIL_USA_0
1
M a n u fa c tu re d b y:
S c i e n t i fi c E n g i n e e r i n g ( P t y ) Lt d
S o u t h A fr i c a
We b s i te : w w w. a n v i lwo r l d . c o m
Note: Output performance figures quoted are dependant on various factors.
M O D E L S :
C O A 8 0 0 4
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
COA8004
Bake and Grill
220
2.6
23 x 25 x 23
28 x 26 x 28
91
UL 197
CONVECTION OVEN
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
23
25
23
22
23
NEMA 6 - 15P
220V
