ZANUSSI
P R O F E S S I O N A L
FORCED AIR CONVECTION OVENS
FCF-20 1/1
240208
60-MM PITCH ROLL-IN RACK FOR
20X1/1
1
1
1
1
INCLUDED ACCESSORIES
Supply voltage
220/230 V, 1N,
50
220/230 V, 1N,
60
400 V, 3N, 50
400 V, 3N, 60
Net weight - kg.
246.2
246.2
215.5
215.5
installed-electric
0.5
0.5
34.5
34.5
gas
35
35
Power - kW
height
1350
1350
1350
1350
depth
503
503
503
503
width
590
590
590
590
Internal dimensions - mm
height adjustment
80
80
80
80
height
1700
1700
1700
1700
depth
900
900
900
900
width
890
890
890
890
External dimensions - mm
Convection
l
l
l
l
Shelf capacity
20
20
20
20
Type of grids
1/1 Gastronorm 1/1 Gastronorm 1/1 Gastronorm 1/1 Gastronorm
Functional level
Base; Manual
Base; Manual
Base; Manual
Base; Manual
Power supply
Gas
Gas
Electric
Electric
FCF201G
240203
FCF201GMS
240225
FCF201E
240208
FCF201ENS
240229
CHARACTERISTICS
MODELS
TECHNICAL DATA
RANGE
COMPOSITION
A range which combines experience and
innovation; is new in performance, excellent
in quality and economical in use. The ideal
solution for establishments requiring ovens
with high output, compact dimensions,
flexibility of use, high levels of automation,
reduced energy and condiments
consumption, up-to-date design and
maximum reliability.
The range consists of four 20 grid 1/1 GN
models, two electric and two gas, ideal for all
types of traditional oven cooking, roast meat,
cakes, pizzas, fish, vegetables, grilled food,
"au gratin" cooking and the reconditioning of
chilled and frozen food.
FUNCTIONAL AND
CONSTRUCTION
FEATURES
�
The Flow Channel ventilation system
guarantees uniform cooking of food by
optimizing the flow of air and diffusion of heat
throughout the oven chamber, it also means
that it is possible to cook different foods at
the same time without transfer of smell or
flavour.
�
Main structure in stainless steel, with
seamless joints in the oven cavity; the double
glazed door is made from tempered glass
and gives an excellent view of the cooking
load and a door opening safety device. The
oven chamber has rounded corners and no
joins for ease of cleaning.
�
A series of automatic and manual
controls, are supplied as standard, which
allows a lot of oven operations to be
automated without hindering the creativity of
the chef.
�
The optimised relationship between
installed power, output and speed of cooking
means that excellent results can be achieved
in terms of economy of use as well as the
production in a short amount of time of a high
quantity of food and all this with an oven heat
up time of about 4 minutes.
�
The heating system in the gas models
consist of atmospheric burners; safety is
guaranteed by flame failure device; main
burner ignition by pilot light; piezoelectric
ignition of the pilot light. The heating system
in electric models consists of "Incoloy"
armoured elements positioned on the
convector unit.
