Anvil MINI PRIMA PRO COA7002 User manual

CONVECTION OVEN
M I N I P R I M A P R O
A L L A N V I L E Q U I P M E N T C O M E S W I T H A O N E Y E A R W A R R A N T Y O N C O M P O N E N T S A N D D E F E C T I V E W O R K M A N S H I P
Q U A L I T Y G U A R A N T E E
C O N V E C T I O N
O V E N
Anvil reserves the right, without notice, to make changes and revisions to product specifications, materials and design,
which in our opinion, will provide better performance, durability and efficiency.
“Anvil’s Mini Prima Pro Convection Ovens
are especially designed for baking breads,
muffins, pastries, biscuits, etc. They are
also especially usefull with par-baked
products. The Mini Prima Pro also has a
browning / broiling function.”
APPLICATION
• THIS OVEN IS IDEAL FOR USE BY RESTAURANTS,
CONFECTIONARIES, COFFEE SHOPS AND CATERERS
• ANVIL CONVECTION OVENS WILL ALSO EVENLY
RECONSTITUTE LARGE QUANTITIES OF FROZEN AND
CHILLED FOODS
CONSTRUCTION
• STAINLESS STEEL EXTERIOR AND INTERIOR
• ROUNDED INTERIOR CORNERS AND REMOVABLE
SHELF RUNNERS ENSURE EASE OF CLEANING
• UNIT PROVIDED WITH NON-TIP STEELWIRE
CHROMEPLATED SHELVES
• INTERIOR LIGHT IS FITTED AS A STANDARD FEATURE
• A BAKE TIMER IS ALSO INCLUDED AS A STANDARD
FEATURE TO AUTOMATICALLY SWITCH OFF AFTER A
PRESET PERIOD
• THE MINI PRIMA PRO IS PROVIDED WITH A GRILL
ELEMENT MAKING IT IDEAL FOR BROWNING, ROASTING
AND GRILLING
HEATING
• THE OVEN IS FAN ASSISTED AND FITTED WITH A CUSTOM
DESIGNED BAFFLE FAN. THIS ENSURES THAT EXCELLENT
TEMPERATURE DISTRIBUTION IS ACHIEVED EVEN WHEN
OVEN IS FULL TO CAPACITY PROVIDING RELIABLE
BAKING UNIFORMITY

COA_ANVIL_USA_01
Manufactu r e d b y:
Scientifi c E n g i n e e r i n g ( P t y ) Ltd
South Africa
Website: www. a n v i l world.com
Note: Output performance figures quoted are dependant on various factors.
M O D E L S :
C O A 7 0 0 2
C O N V E C T I O N
O V E N
DESCRIPTION
MODELS
FUNCTIONS
VOLTAGE (V)
POWER (kW)
DIMENSIONS (in) (W x D x H)
BOX DIMNS (in) (W x D x H)
PACKED WT (lbs)
COMPLIES WITH SPEC
COA7002
Bake and Grill
110
1.4
24 x 22 x 17
27 x 25 x 21
77
-
CONVECTION OVEN
MINI PRIMA PRO
Principle of Operation
The air movement created by the combined airflow of the one convection fans
coupled to a specially designed diffuser plate ensures that there is a smooth,
continuous flow around the oven interior.
This strips away from the product a layer of cold air (see fig a and b). As a
result the cooking times in Anvil ovens are reduced (when compared to
standard ovens) thereby saving operating costs.
The cooking temperatures can also be reduced by as much as 30°C (96°F).
Hot spots in the oven are virtually eliminated, thereby allowing all the shelves
in an ANVIL Convection Oven to be used cooking a full oven load, evenly,
without the need to move product from shelf to shelf. Ovens will also evenly
reconstitute large quantities of frozen and chilled food.
fig A fig B
NOTE:
When viewing the appliance from the front in its usual operating
position, the width (W) of the product is the total distance from
left to right ; the depth (D) of the product is the total distance
from front to back ; the height (H) is the total distance from the
bottom of the product to the top
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NEMA 5015P
110V