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Boiled eggs
(20 °C) perforated
tray, 60 eggs per
tray (time depends
on soft/hard)
6 4 10 8 2016 4032
Food item
Pitch - mm 60
6
GN 1/1 trays
air-o-steam
®
10 20 40
80 60 80 60 80 60 80
Pre-heating
temperature
Cooking air-o-steam
®
123456
Chilling
air-o-chill
®
Regeneration
air-o-steam
®
Automatic
110 °C
100
8’
% H
Place in cold water
Yorkshire
pudding
in tins on grids
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
220 °C
5’
% H
220 °C
40
10’
% H
250 °C
3-5’
% H
Not suitable for
regeneration
Par baked
baguettes and
small rolls
perforated
baking sheet
6 4 10 8 2016 4032
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
180 °C
30
10’
% H
170 °C
5’
% H
Scrambled eggs
pour mixture into
greased 65 mm
pans,
4 litre per pan
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
120 °C
10-15’
% H
Duchess potatoes
pipe mix onto
greased baking
sheets or 20 mm
pans. 50-60 per tray
3 4 5 8 10 16 20 32
Pitch - mm
60 80 60 80 60 80 60 80
Automatic
180 °C
10
5’
% H
165 °C
20
3’
% H
Idaho potatoes
on wire grids,
do not stack
on top of each
other
6 4 10 8 2016 4032
Pitch - mm 60 80 60 80 60 80 60 80
Automatic
180 °C
60
30’
% H
175 °C
40
15’
% H
150 °C
50
10’
% H
130 °C
65 °C
40
% H
2’
% H
With probe
2’
% H
1’
% H
% H humidity level
2’
% H
100 °C
5’
% H
2’
% H
1’
% H
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