Steam cooking has a factory default temperature of 212ºF, so that the oven will form the steam needed for the various cooks, which for example are: rice, vegetables and eggs. In this function we have the following cooking modes : blanching, steaming, poaching, pre-cooking, and among others.
In convection cooking you can make everything from meat to bread making, in this cooking function you have the choice of temperature from 86ºF to 518ºF and with the manual steam button, being able to work with bakery products. With the convection function, you have the possibility of cooking food such as: french fries, pizza, chicken and breaded steak, with its high temperature we have short times and uniform preparations. In this function we have the following cooking modes: roasting, frying, browning, grilling, among others.
The combination function is the ideal combination of dry air and steam, with this configuration foods can be cooked in very short times without losing their characteristics and nutrients. This function prevents the food dehydration that normally occurs when using the conventional method. Temperatures range from 86ºF to 518ºF. This function also has parameters from 10-100% humidity levels.It is ideal for the preparation of all kinds of meat, preserving its volume and moisture. When preparing chicken, it provides homogeneous cooking, crunchy on the outside and juicy on the inside.
The regeneration function is indicated for regenerating food, with a different combination than the combined one, it is possible to recondition food that was frozen or chilled or simply put away. This choice has parameters from 1 to 9 reaching 100% humidity.
This function is used for very delicate foods, or defrosting processes, including vacuum-packed products. This function has the option of working with low temperatures, from 140ºF to 212ºF. It allows you to cook delicate foods such as seafood, terrines, galatines, fruits, red meat, eggs, flans, cream puddings and cheesecakes.
Everything you need to get selling
Tranquility and safety, when cooking at night, this function allows cooking to be carried out at times that do not require the presence of a professional, the oven is programmed just like the PGM function and only adds two more information, which are the time when the equipment has to start cooking and the storage temperature, which is the temperature that the food will stay until cooking time.
To save your best recipes, we have the option of the function with the name of Recipes, forty-two recipes that can be modified to better meet your needs are already pre-recorded. It is possible to record 1000 recipes, all with eight steps and each step can store different times and temperatures.
Recommended for slow and delicate cooking. The most modern and technological way to control the cooking of food today. When inserting the core sensor in the piece to be roasted, the Wictory intelligent programmable oven automatically recognizes the internal temperature of the food. When the desired temperature is set inside the roast, the oven will automatically adjust the temperature differential between the food and the work schedule, providing convenience and great quality in the food.
The core sensor is inserted in the center of the food before starting cooking, informing in real time the temperature progression in the food core, limiting the automatic shutdown of the oven when reaching the pre-set temperature. Very useful for cooking meat and fish, especially when in high volume. It will indicate on the display the temperature required to reach the desired programming in the core. For cooking Big Roasts, Small Pieces, Poultry, Fish, Confectionery and Delta T the use of a core sensor is essential.
Allows the oven to be cleaned. The oven is pre-programmed at the factory with the water sprinkling times necessary to remove dirt considered standard within the reality of most kitchens.
The cooling function has the objective of cooling the oven when the operator needs to start cooking at other temperatures lower than the current temperature. The cooling function starts when the oven is above 86ºF. It can work with either the door open or closed.
The defrost function is indicated for foods that need to be defrosted slowly without damaging the food, operating at a temperature of 122ºF to 176ºF.
Diversity and speed in food production, with the Tray Scheduling function we can program different times, which are organized by the position of the trays. It is important to remember that all foods will be roasted or cooked in the same function, for example we can put rice with vegetables, because both will be cooked in the Steam function, but if you add meat it will not cook or bake, because the cooking function and temperature are pre-established by the user at the beginning of programming and cannot be changed during the process.
The conventional function is indicated for foods that require only heat without the aid of ventilation like a standard range oven.
allows more food in a short period of time;
– Stand built with stainless steel AISI 430, and cooking chamber in steel AISI 304 noble that allows you to enjoy the product for many years.
– Forced air convection cooking system. This system allows greater uniformity and speed in the preparation of food since the temperature inside the cooking chamber is quickly homogenized.
– Steam generation system with adjustable time providing infinite working possibilities;
– Security system, when opening the door, the fan operation is interrupted.
– Double glazed cooking chamber sealing system that provides greater efficiency to the equipment due to the low rate of heat loss to the external environment;
– Cooking chamber supports and internal glass with removable and removable fixation facilitating hygiene;
– Quick and simplified installation;
– USB port
– Optional with boiler
Space: replacement of conventional equipment with technologically superior equipment;
Water: saves up to 85% in water consumption. For example: in the conventional method, to cook 45 kg of potatoes, a minimum of 50 liters of water is required. In the combined oven, only 7 liters of water are needed to cook this same amount.
40% reduction in gas or electricity. In addition to the decrease in several pieces of equipment that in themselves provide great savings. The combined oven works with a thermostat, ensuring the best use of heat from the chamber;
– Healthier foods due to the maintenance of nutrients and high reduction of oil application;
– Cooking of several foods at the same time without mixing the flavors;
– Vegetables without the need for draining;
– Bakes, fries, gratin, thaws and regenerates food to optimum levels of quality and agility;
– Programmable self-cleaning function;
– Steam generation through vaporization.
– Real-time monitoring of cooking chamber time and temperature;
| Models | 5E | 8E | 11E |
| Capacity (GN 1/1) | 5 Trays | 8 Trays | 11 Trays |
| # of Meals (Approx.) | 200 | 350 | 550 |
| Power Type | Electric | Electric | Electric |
| Voltage (V) | 220V (Single Phase) (3-Phase Optional) | 220V (Single Phase) (3-Phase Optional) | 220V (Single Phase) (3-Phase Optional) |
| Amps | 48 | 85 | 85 |
| Watts | 10,500 | 18,600 | 18,600 |
| Dimensions (w/ Stand) | 33.5″ x34.3″ x 59.1″ | 33.5″ x34.3″ x 67.4″ | 33.5″ x34.3″ x 75.7″ |
| Weight | 225 | 242 | 308 |
