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How to use a commercial oven

post #1 of 11
5/30/12 at 12:31pm
Thread Starter 

Hi,

 

I've just bought myself a Lincat commercial convection oven - it's second hand but looks like new - the only trouble is I'm not sure how to use it - it has a hold feature - does anyone know what this means? and it has water injection but I've no idea where you put the water - can anyone help?

 

Louise

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post #2 of 11
5/30/12 at 1:19pm

Never heard of brand. Hold is usually fan off at about 200 to 250. no idea on this model where one would put water.Does it have a damper control?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #3 of 11
5/30/12 at 1:56pm
Thread Starter 

no I don't think so - there's just a switch with a water symbol above - the switch is on a spring so I presume you can only give it a shot of steam - can't see where you put the water though...

Lincat EC076 Convection Oven

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post #4 of 11
5/30/12 at 2:28pm

You might take a look at: http://www.lincat.co.uk/spare-parts to see if they have a manual...
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 11
5/30/12 at 2:33pm

I would imagine there is a connection on the back of the oven to hook it up to a water supply line.

Wisdom comes with age, but sometimes age comes alone.
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post #6 of 11
5/30/12 at 2:38pm

I lust googled it and here is a link to a manual http://www.lincat.co.uk/uploads/manual/IS331.pdf

Wisdom comes with age, but sometimes age comes alone.
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post #7 of 11
5/31/12 at 12:15am
Thread Starter 

Thaks folks x

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post #8 of 11
5/31/12 at 4:42am

Some ovens that generate steam like a Combi are hooked into a waterline.so you can both steam and dry heat

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #9 of 11
5/31/12 at 9:38am
Thread Starter 

Thanks again guys - I found the instructions from the above link - it says you have to plumb it into the mains as suggested. Don't know at which point I would use steam or what the steam function is for though - perhaps if I start to do bake off products it will tell me to use steam in the instructions. : )

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post #10 of 11
5/31/12 at 1:18pm

The wet or steam generated heat is a very useful thing to have. Great for veges, lobster, heating things like lasagna that you don't want to dry out. In a combi oven the degree of steam you need is set  could be  50 steam 5o dry or what ever % you want. It also is great for sterilizing some items. Cutting boards etc.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #11 of 11
5/31/12 at 2:09pm
Thread Starter 

Thanks thats interesting to know smile.gif
 

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