Instruction Manual

225 49th Ave. Dr. SW Cedar Rapids, IA 52404 U.S.A. | 800-233-2366 | 319-368-8120 | Fax: [phone] | www.acpsolutions.com
Item #:
Project #:
AIA File #:
Specication #:
Heavy Volume | Combination Cooking
Menumaster Jetwave
TM
Commercial Oven
Model DS1400E shown
Cuts Costs
l
Uses less energy than a conventional oven.
l Eliminates need for pre-cooking and holding.
l Uses quarter size metal trays, pans and screens.
Simplies Cooking
l
Touch pad operation for consistent results.
l Controls are intuitive and simple to use.
l Stores up to 100 menu items.
l Four stage cooking option.
l EZCard Menu Management System
updates programming in seconds.
l 34 liter (1.2 cubic ft.) oven capacity.
l Door opens 90
o
+ for full access to the
oven cavity.
Easy to Use and Maintain
l
Stainless steel exterior and interior.
l Removable, cleanable air lter and clean lter reminder
protect oven components.
l ETL Listed.
Power Output
l
Convection:
- 2700 W
- 65
o
-250
o
C (150
o
- 475
o
F )
temperature range
- Convected air by fan and heat channels
for enhanced toasting and browning
l Microwave:
- 1400 W
- Heats quickly, reduces cooking time
4 times faster than conventional ovens.
Heavy Volume | Combination Cooking
This category of combination oven is ideal for...
Application:
- Wine bars - Country club,
- Pubs - Bakery/cafés
- Kiosks - Convenience stores
- Supermarkets
Through put potential:
- 6” Inch toasted sub sandwiches, 50 per hour
- 1 portion of 4 frozen crispy chicken wings,
25 portions (84 wings) per hour
- 1 frozen pre-baked fruit lled pastry, 20 per hour
- 12” frozen pizza, 10 per hour
- 1 frozen, pre-baked fruit lled pastry, 20 per hour
Location of oven(s):
- Kitchen shelf
- Kitchen countertop, single or stacked
- Equipment stand, single or stacked