DESC: LIO-1301-1353 FEATURES: AIR IMPINGEMENT uses hot air under pressure which surrounds food with small jets of hot air This allows for rapid heating cooking baking and crisping of foods two to four times faster than conventional ovens depending on food product cooked Uniform heatingcooking of food products offers a wide tolerance for rapid baking at a variety of temperatures Variable speed Continuous Cook Platform moves products through the oven one after another improving product flow during cooking and virtually eliminating labor Safety of conveyorized product movement is a definite advantage over batch type ovens as it eliminates the need for constant tending Oven has one selfcontained heating system Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning GENERAL: Electric BakingFinishing Oven is selfcontained conveyorized and stackable up to 2 high It is designed for countertop use and must be used with the appropriate 4 le