New Restaurant Guide

Combi Oven Playbook

a) b) c)

OPTION 1: Halton ventless hood: NEMA 5‐15P straight blade  OPTION 2: Giles Ventless Hood w/ Fire Suppression Kit Only 

OPTION 3: Giles Ventless Hood w/ Interlock Only 

d) OPTION 4: Giles Ventless Hood w/ Interlock + Fire Suppression Kit 

* The Giles hood ships separately from the Combi Oven. Compatible with Convotherm Combi Oven only

** OPTION 2 and 4 are needed if local code requires this type hood be equipped with a Fire Extinguishing  System. The above Giles Fire Suppression Kit will also require a remote ANSUL system installation  coordinated separately with your local ANSUL service provider. *** OPTION 3 and 4 are needed if local code in certain jurisdictions require that the Hood and Oven be  interlocked with a “Push to Start” feature that will prevent the Hood and Oven from restarting after a loss  of power until attended by an operator (typically required for certain locales/counties of CA only).

III. 48” inch Combi Oven Table (REQUIRED)  A. The Q‐ing Shelf/work surface is required from the KES, unless you are installing 2 Combi Ovens. 

IV. Electrical Chases and Kits (SITE & LAYOUT‐SPECIFIC)  A. Electrical components and kits are available through the KES for the appliances and to support installation. 

V. Smallwares (REQUIRED)  A. Round egg cup racks (Quantity: 4) – required to cook round eggs in the Combi Oven (each rack cooks 4 eggs)  B. Release sheets (Quantity: 1) – required to cook folded and round eggs in the Combi Oven, placed on backing pan to  prevent sticking  E. Oven mitts (Quantity: 2) – more heat resistant for extra safety, ability to clean a removable inside mitt liner  F. Grilled Chicken Pan (Quantity: 2) – required to cook grilled chicken in the Combi Oven, provides ability to brown the  chicken in the Oven  VI. Refrigeration & Freezer Support Equipment (SITE & LAYOUT‐SPECIFIC)  A. The new Combi Oven station requires refrigeration and freezer support at or near the station. Refer to final kitchen  layout and order form for additional information.  B. Preparation of utility requirements (rough‐ins: Electric, Water Supply & Plumbing)  VII. Optional Equipment may include:  C. Pan 1/6th by 2.5” deep (Quantity: 2) – pan to store butter at the station for buttering biscuits  D. ½ size baking pans (Quantity: 6) – extra pans for all products being cooked in the Oven 

A. Qing Oven on top of Combi Table (existing most cases)  B. Convection/Biscuit Oven below Table (existing most cases)  C. Worktop Refrigerator or Freezer unit below or next to Table – #WTR/F‐27”wide (existing/new)  D. Stacking Kit for #WTR/F‐27” units (existing/new) 

E. Refrigerator Base unit with drawers below table – 30”wide (new)  F. Upright 1‐section Reach‐in Refrigerator w/Pass‐thru Doors – 28” wide 

VIII. Preparation of Utility Requirements: 

A. Utility requirements are outlined in Section 3.2

IX. Equipment Arrival, Unpacking & Staging: 

A. All equipment should be inspected for any damages at time of arrival.  B. Equipment should be uncrated/unboxed and staged in a safe place until day of install.

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