BAKERTOP PLUS 6 x 60x40 cm
This BAKERTOP is ideal for those who want an oven dedicated to baking. There is 8 cm between each plate, ideal for croissants, bread rolls, etc. If you have a special insert put in the oven you can use both 60x40 and GN plates.
Incl. floor stand, water treatment, installation and training.
CHEFTOP PLUS 7 x GN 1/1
CHEFTOP PLUS is for the kitchen that focuses on cooking (in GN trays). The combi oven has exactly the same functions as BAKERTOP, but only works for GN trays.
Incl. floor stand, water treatment, installation and training.
CHEFTOP PLUS BIG - 20 x GN 1/1
BIG is for hotels that cook for large parties. Watch the video below to see how you can use MULTI.Time to cook different dishes at the same time. One of the most energy-efficient ovens on the market.
Includes water treatment, installation and training.
EVEREO - Keep warm up to 72 hours
Med den enestående teknologi bag EVEREO varmeskabet, kan du holde maden på serveringstemperatur i timer eller dage. Slip for den dyre og tidskrævende nedkøling og opvarmning. Bestil en gratis demonstration, hvis du ikke tror på det!
SPEED.Compact™ Eco
Hvis du vil tilbyde små snack-retter, såsom panini, nachos eller mini pizzaer, så er SPEED.Compact noget for dig. Den fylder ingenting på disken og er nem at bruge. Den er lugtfri og støjsvag, og fylder kun 42,4 cm bordplads i bredden.
Do regeneration of 51 plates to 65°C core temperature in 12 minutes in the 20 GN 1/1 model. CLIMALUX technology controls humidity during regeneration.
The oven can have very different roles throughout the day:
A hotel kitchen typically has several employees and shifts. PLUS makes it possible to save standardized programs, while ADAPTIVE.Cooking tries to reproduce the result regardless of the load and the user's experience. The chef can therefore define all the recipes, and the employees choose the program. This makes the chef's know-how reproducible in practice.
The occupancy of a hotel varies. So do conferences and parties.
ADAPTIVE.Cooking automatically adjusts the cooking parameters according to, among other things, the load and cooking conditions.
In practice, this means that you can develop one proven program and use it for both small and large production, where the oven helps compensate for the difference.
A larger hotel may have a very large breakfast production. BAKERTOP BIG takes 16 pcs. 60×40 plates, and can handle a full production of 192 croissants in 18 minutes, for example.
This can make it possible to bake breakfast bread and croissants in larger batches closer to serving instead of producing everything very early.
The combi oven can then be used for eggs, bacon, etc.
If you have the slightest doubt, we will send Kenneth out to your hotel with an oven in the van. He has many years of experience as a chef, so he understands your challenges in the kitchen.
A typical combi oven draws anywhere from 16 to 63 amps. We can help you work out exactly how much.
But if your electrician can't figure out how much capacity you have in your kitchen, we can send our expert, Ronni, or someone else in your area who can.
Call 4261 3995.
Get a trade-in price for your old machine when you buy a new one from Cosina. Your old machine might then find a new home elsewhere.
Find a selection of the customers we have helped create an efficient kitchen. Everything from ovens to complete kitchens.
Do you often buy the same products repeatedly? Get a permanent discount on selected products and enjoy other benefits as a regular customer at Cosina.
