RACK/TRAY OVENS

natural gas fryers

Versatility is key to the popularity of Rack and Tray-style ovens. Ovens in both mini and full-sized models meet virtually any kitchen size, configuration and baking/roasting need. Rack ovens allow food to be loaded/unloaded to trays at a separate station. Trays are then placed on the racks, which are rolled into the oven. Revolving tray ovens, in contrast, rotate Ferris-wheel style within the oven box. Food is loaded or unloaded from the trays as it passes the oven door. Stainless steel styling and glass viewing windows make rack and tray ovens an attractive option for exhibition cooking.

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Description

  • Stainless steel box with fixed or mobile racks onto which loaded trays of food are placed
  • Full size, single rack – one rack with multiple trays of food
  • Full size, double rack – one double rack or two single racks with multiple trays of food
  • Mini-Rotating – rack affixed to carousel, pans of food placed in racks
  • Rotating Flow – full-size version of Mini-Rotating
  • Require approximately 16 to 20 sq. ft. of floor space

Function(s)

  • Rethermalizing, baking, roasting similar or dissimilar foods

Application(s)

  • High volume cooking environments, such as institutional kitchens; compact spaces

Available Features*

  • Full size versions accommodate 20 to 80 pans
  • Mini versions accommodate 6, 8, 10 or 12 pans
  • Expanded metal or solid steel trays
  • Steam system for crusty bread
  • Space-saving footprint
  • Glass viewing window
  • Digital control panel
  • Internal baking chamber light
  • Gentle, controlled air flow
  • Canopy vent
  • Type I or Type II venting applications
  • Zero clearance

*Listed features offered by some, but not necessarily all vendors.

Benefits

  • Rotating racks and airflow systems improve cooking speed and consistency
  • Versatile cooking capability – Cook a wide variety of identical or different foods, together or separately
  • Well insulated for highly efficient operation
  • Digital control panel offers precise time and temperature control
  • Suited to cook/chill systems and exhibition cooking

Energy Input

  • Mini: 70,000 to 160,000 Btu
  • Full-Size: 160,000 to 800,000 Btu

Fuel Type(s)

  • Natural gas and LPG

Ventilation

  • 150 to 200 cfm per linear foot

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