Description

Model: XF003 Roberta

Commercial Name: Roberta

Type: Manual convection oven

Dimensions: 480 mm (W) × 523 mm (D) × 402 mm (H)

Weight: 16 kg

Power Supply: Electric

Voltage: 220–240V, 1-phase

Power Consumption: 2.7 kW

Frequency: 50/60 Hz

Temperature Range: 80°C to 260°C

Tray Capacity: 3 trays of size 342×242 mm

Tray Spacing: 70 mm

Control Type: Manual knobs for temperature and timer

Door Type: Drop-down with double-glazed glass

Construction: High-resistance AISI 430 stainless steel chamber with rounded edges

Lighting: Halogen lamp

Fan System: Single-speed fan

Safety Features: Protek.SAFE technology ensures maximum thermal efficiency and safety with cold external surfaces.

Key Features

AIR.Plus: Ensures uniform heat distribution for consistent baking results.

DRY.Plus: Rapidly extracts humidity to maintain product texture.

Protek.SAFE: Maintains cold external surfaces for user safety.

User-Friendly Controls: Manual knobs for precise control over cooking parameters.

🔹 Primary Uses

1. Baking

• Ideal for small-scale bakeries, cafés, or pastry shops

• Uniform airflow makes it great for:

  • Croissants

  • Cookies

  • Macarons

  • Muffins

  • Cakes

2. Reheating

• Great for precooked or frozen foods

• Used in coffee shops, quick-service restaurants, or snack bars

• Ensures fast and even reheating without drying food out

3. Savory Cooking

• Suitable for pizzas, quiches, meat pies, bread rolls, or vegetable dishes

• The even convection is excellent for crisping and browning

4. Food Trials / Testing

• Small food production businesses and culinary schools often use it for:

  • Recipe testing

  • Sample batch cooking

  • Food R&D

    5. Where It’s Commonly Used

    • Coffee shops & cafés

    • Hotels (for room service kitchens or buffet prep)

    • Catering operations

    • Cloud kitchens / dark kitchens

    • Pastry and bakery schools

    • Small restaurants or fast-food outlets

      6.  What It’s NOT For

      • No steam or humidity injection: not ideal for artisan bread that needs steam for crust

      • Small capacity: not for high-volume food production

      • No programmable digital controls: not for complex cooking cycles