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Hornos Ingl�s 20 (Convertido)-2 15/12/06 10:24 P�gina 1

Composici�n

C M Y CM MY CY CMY K

Ovens

F a g o r I n d u s t r i a l

Bº Santxolopetegi, 22Aptdo. 17

20560 OÑATI (SPAIN)

TEL. (34) 943 71 80 30FAX (34) 943 71 81 81www.fagorindustrial.com


Composici�n


Ovens

F a g o r I n d u s t r i a l


Composici�n


QU

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L I T Y S Y S T

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FAGOR INDUSTRIAL

The MCC (Mondragon Corporación Cooperativa) Group, which is a

cooperative corporation that belongs to Fagor Industrial, is the leading

business group in the Basque Country, and is the seventh biggest Spanish

company. It is made up of 260 companies, many of which are leaders

in their respective sectors. The group employs some 80,000 people.

From the very beginning, among the values that have distinguished

MCC cooperative companies from other enterprises with a similar legal

standing, apart from the policy of continuous innovation and client-

centred philosophy, have been their social responsibility with respect to

the environment, the creation of decent jobs and the share of working

partners in the returns, not to mention their participation in the

management of the cooperative.

The MCC Group registered a turnover of .€11,859 million in 2005, having

increased its number of employees from 28,000 in 1995 to 78,500 in a

mere 10 years.

MCC GROUP

Fagor Industrial first saw the light of day in 1960 as another department of what is

today known as Fagor Electrodomésticos (the household appliance division). The

company known as Fagor Industrial Sociedad Cooperativa split from the parent

company in 1974 and moved its headquarters from Mondragón to Oñati, which

is where they are still to be found today.

Even though it began as a manufacturer of industrial kitchens for the hotel and

restaurant sector, it soon started to complete the range of products it offered this

sector with the manufacturing of dishwashers, professional laundry appliances,

commercial freezers and combined steam-convection ovens, thus becoming one

of the most outstanding, wide-range suppliers on the international scene.

At present, Fagor Industrial has 10 manufacturing plants between those in Spain

[5], France, Italy, Poland, Turkey and Mexico. Moreover, it has 35 sales offices in

a total of 17 countries and distribution offices in a further 85 countries spread around

the 5 continents.


Composici�n


FAGOR OVENS,SOMEONE YOU CAN RELY ON

We offer our customers a wide range of ovens. Innovative

ovens distinguished by their versatility. By their efficiency.

By the multi-use possibilities. And by their practical

features, such as their cleaner friendliness.

Solid and resistant ovens. As a holder of the highest,

internationally recognised quality certificate, Fagor

Industrial COMBI ovens offer an infinity of cooking

possibilities for all cooking styles and tastes as a result of

their combined steam and convection action.

Furthermore, thanks to the wide variety of sizes, they

have proved to be extremely adaptable, fitting in perfectlywith environments ranging from small restaurants to catering

centres and big hotels.

Fagor’s EVOLUTION ovens bring the latest market

technology to our clients, as exemplified by their

integrated cleaning systems, such as: the multi-sensor

probe function, the delta function, the choice of up to

99 different programmes, or the remote programming

and HACCP data register system.


Composici�n


VERSATILITY AND SAVINGOVENS WITH ALL THE ANSWERS:

The new Fagor Ovens have multiplecooking possibilities in order to meet

the demands of any chef for any givendish.

The 5 cooking modes – convection,steam, combined, adjustable steamand regeneration , now traditional

features of all Combi ovens, allied to

probe and delta functions, enable our

clients to achieve unbeatable results

whatever the dish, ranging from the

most demanding confectionery recipe

to the roasting of the traditional joint.

SAVING

The possibility of cooking several dishes

at once, the fusion of different types

of cooking in a single, compact device,

with the consequent saving of space,

cooking time reductions - giving rise to

electrical and gas energy saving - and

the decrease in the kitchen utensils

needed to cook certain dishes, make

combi ovens important economic

saving items at all levels, given that not

only do they cook quicker, or during

pre-programmed off peak hours, but

they can also save space given that

they rep lace severa l p ieces of

t rad i t iona l cook ing equ ipment .

Consequently, Fagor respondsto all the needs of à la carte,or large banquet restaurants,as well as to those of hotels andb ig ca te r ing compan ies .


Composici�n


COOKING MODES

CONVECTION

The basic function of all ovens until the appearance on the scene of

the combi. This function progressively cooks the food by the action

of the hot air that circulates in a uniform fashion around the cooking

chamber. Said hot air is impelled by the fan. All types of food items

can be cooked traditionally, or au gratin, such as: chicken, thinly cut

meats, pork ribs, turkey, fish, seafood, or pastry dough, croissants,

soufflés, etc. given that this is a uniform and quick cooking mode.

For loose doughs (soufflés, Viennese dough, etc.) low speed is

recommended in those ovens that have this feature. The grill effect

is achieved as a result of the food lying directly on the grill at a

maximum temperature of 300 ºC. In order to achieve good results for

roast dishes, toasted dishes, and those cooked au gratin, it is

recommended that you sprinkle the food with oil, or some other type

of grease.

Ideas and Suggestions

STEAM

Steam cooking continues to attract even more supporters

among an ever-increasing number of consumers

concerned with keeping to a healthy diet. This mode of

cooking uses mostly greens, fish, rice and hard-boiled

eggs. Moreover, no water needs to be added for cooking

though it is recommended that some be used for rice

and pasta dishes.

Contrary to that which happens with traditional water-

based cooking, the nutritional, aromatic, vitamin and

mineral qualities of the cooked food are not lost.

This function also enables us to cook several food items

without having to mix tastes, as well as enabling us to

remove partial quantities of any given food during the

cooking process itself, whenever the different food items

that go to make up the dish in question require different

cooking times.

ADJUSTABLE STEAM

Also known as low temperature steam cooking, this

feature enables us to simulate the steam function inside

the oven, but at a temperature of below 100 ºC (normally

between 70 ºC and 90 ºC). It is an ideal option for

especially delicate dishes, such as seafood recipes,

crème caramels and puddings.

Ideal for vacuum cooking and preserving nutritional

substances. Obtain less food weight loss. And preserve

food by means of pasteurisation.


Composici�n


COOKING MODES

COMBINED

This function combines the advantages of steam with those of hot air,

which circulates at great speed all around the cooking chamber,

impelled as it is by the fan. It enables the cooking of all types of roasts,

especially those that require long cooking times, hard meats and large

joints (pork, beef, birds, fish). Moreover, the combined function is also

employed for defrosting and for all types of moist doughs, such as

bread, either at the beginning or at the end of the cooking time.

The use of the core temperature probe will considerably facilitate

cooking point control in the roasting of large joints. Between 140 ºC

and 160 ºC is recommended as the optimal temperature range for

roasts, given that loss of volume is minimum at these temperatures.

Furthermore, this function has the advantage of reducing greases,

thus maintaining the end quality of the food item.

If after the recommended cooking time, the surface browning obtained

proves insufficient, the joint can be cooked for a few minutes at

maximum temperature in hot air mode. In this way, it will be possible

to achieve an unbeatable au gratin finish.

REGENERATION

This function resembles that of the combined function, but uses a

greater amount of steam, which provides the moisture needed to

reheat dishes that have already been cooked, while at the same time

offering that freshness we get after the first cooking process.

Depending on the food item to be regenerated, the ideal regeneration

temperature lies between 120 ºC and 180 ºC. As a result of the adjusted

contribution of steam, the formation of condensation on the cooking

dishes and plates is avoided during the heating phase. Thus, there is

no need to cover the cooking dishes.

CORE PROBE FUNCTION

The possibility of working with the core probe, whenever cooking large roast joints or food

items that need extended cooking time, represents a genuine advantage. It provides

accurate readings of the temperature at the heart of the joint, thus facilitating maximum

cooking time precision. Consequently, excessive cooking time is avoided, as are dry finishes,

while at the same time joint weight loss is reduced to a minimum.

DELTA FUNCTION

Some ovens possess this feature, which is used whenever the cook requires the food item to

be cooked evenly both on the outside, as well as on the inside. The function demands that

the temperature difference between the core of the food item and that at its exterior (i.e.

that part that is in contact with the oven chamber atmosphere) never be over 50 ºC. By

choosing the core temperature, the chamber temperature automatically adapts to a

temperature that is 50 ºC higher and continues to rise as the core temperature rises.

It is recommended for roasts whenever one wishes to avoid the surface of the joint becoming

overcooked with respect to its inside. Moreover, it is a good idea to use the Delta cook

feature for those food items that have come from the freezer or fridge, so that the defrosting

and subsequent cooking is done in optimum conditions. In this case it must be remembered

that cooking times are longer.

WE AT FAGOR HAVE A SPECIALLY WRITTEN RECIPE BOOK FOR OUR OVENSTHAT IS PRESENTED WITH EACH PURCHASE.

Ideas and Suggestions

OVEN RECIPE BOOK


Composici�n


CLEANLINESS AND COMFORT

Fixed and mobile supports.

Double glazing with removable interior

to facilitate cleaning and to improve

insulation.

Integrated trolleys. All 20/21 models

come with integrated trolley (tray or

plate rack).

External shower taps (Ser ies , or

optional, depending on the model)

Retractable shower taps (Series, or

optional, depending on the model)

Tray racks and tray rack trolleys.

INTEGRATED CLEANING SYSTEMS

Five automatic washing programmes

(speed rinse, glazing rinse, light wash,

medium and heavy wash), in addition

to a semi-automatic one, serve to

guarantee simple, yet impeccable

cleanliness.

Only the most advanced ovens provide such cleaning and

usage features as those offered by the new Fagor range.

These features enable the safe and easy carrying of trays

laden with food, as well as maximum oven hygiene as a

result of the different cleaning systems available: shower

taps (retractable or external) and in-built cleaning systems

with washing programmes that range from those of a few

minutes to ones that last up to two hours, in order that the

cleaning can suit the level of dirt to be tackled.

From the careful selection of the most advanced and

resistant steel to the design of bevelled edges that avoid

the accumulation of grit, all of our ovens have been

conceived to provide our clients with functional excellence,

complete comfort and, as always, the best results.


Composici�n


THE NEW RANGEOF FAGOR COMBI OVENS

COMBI D IRECT

COMBI GEN

COMBI GEN PLUS

COMBI SERIES COMBI EVOLUTION SERIES

The new Fagor range offers even more solid and advanced ovens with

features to meet all your kitchen needs.

They come in two main series, depending on capacity:

1.Combi Series

2.Combi Evolution Series

Each series is made up of three types of oven, each with different features:

ELECTRIC. GAS ELECTRIC. GAS

HEI 6/11HEI 10/11

COMBI DIRECT: These are ovens where steam function is

obtained by way of injection of water into the chamber.

COMBI GEN: Ovens with inbuilt steam generator.

COMBI GEN PLUS: Ovens with steam generator and other

advanced features.

Whatever type of oven you need, rest assured we have it.

HEI 10/21HEI 20/21

HEM 6/11HEM 10/11HEM 20/11

HEP 6/11HEP 10/11HEP 20/11

HGV 10/11HGV 20/11

HEM 10/21HEM 20/21

HEP 10/21HEP 20/21

HGV 10/21HGV 20/21

HGP 10/21HGP 20/21

In addition to these two Combi oven

series and models we also make

classic gas convection ovens in all

sizes, that is to say, to capacities

ranging from 6 GN 1/1 trays up to 20

GN 2/1 or 40 GN 1/1 trays.

All our ovens are fitted with:

• Reversible fan operation to ensure excellent heat distribution.

• Double-glazed, airtight door, the inside of which is removable.

• Self-locking steam outlet with opening device (electric ovens)

• Removable vent (gas ovens)

GAS OVENS

General switch

Cooking mode: Convection

Thermostat and temperature indicator

Timer

Manual humidifier

Reset button

General Switch

Cooking mode: Convection

Thermostat and digital temperature display

Timer and cooking time display

Power and speed selector

Injection, reset and cooling pushbuttons

GAS CONVECTION SERIES

HGC HCG EVOLUTION

HGC 6/11 HGC 10/21

HGC 10/11 HGC 20/21

HGC 20/11

HGC EVOLUTION HGC


Composici�n


COMBI SERIES

Among the main features of the Combi series,

the fan positioning deserves special mention, given that

it is fitted to the back of the oven, which endows this

series with greater compactness. Moreover,

all Combi series ovens have the capacity for maximumsized 1/1 GN trays (325 mm x 530 mm), which are placed

with the longest side in line with the door, that is to say,

across the width of the oven chamber.

The quality, solidity and efficiency of this Combi oven

series have converted this product into a worldwide

success.

INGREDIENTS:

A mouth-watering joint of suckling lamb...

A dash of parsley or thyme...

Garlic, salt, olive oil...

A little lemon...

A decent drop of dry sherry...

A few greens as accompaniment

And programme No. 15 (90 minutes at 170 ºC in combined mode,

followed by 10 minutes at 225 ºC in convection mode)


Composici�n


COMBI DIRECTHEI 10/11

Selector-switch:

3 cooking modes:

Convection

Steam

Combined

Temperature indicating thermostat

Timer

Manual humidifier

Power selector ( 10/11 and 20/11)

Selector-switch:

5 cooking modes:

Convection

Steam

Combined

Adjustable steam

Regeneration

Thermostat and temperature indicator

Timer

Temperature indicator

Timer / probe indicator

Reset buttons

Out-of-service indicators

Selector-switch:

5 cooking modes:

Convection

Steam

Combined

Adjustable steam

Regeneration

Vent opening selector

Thermostat and temperature indicators

Time indicators - timer

Mode selector:

Timer

Probe

Delta


Manual humidifier

Programmer: 100 programmes x 5 phases

Phase indicator

COMBI GENHGV 10/11

COMBI GEN PLUSHEP 10/11

The Combi Series is made up of electric and gas ovens each with

different features:

• Combi Direct

• Combi Gen

• Combi Gen Plus

The control panel of each type will serve to illustrate the differences

between these:


Composici�n


COMBI EVOLUTION SERIESTOP OF THE CLASS

All Combi Evolution series ovens feature the Delta function, a rapid cool-

down system, as well as double speed and reversible fan operation, which

enables the extremely useful low speed + low power combination for

confectionery uses.

In generator models (Combi Gen and Combi Gen Plus) emptying of the

generator is carried out automatically and in a staggered manner, after every

24 hours cooking, thus preventing the development of lime.

HACCP: All Combi Evolution ovens are either prepared for the fitting of the

HACCP system, or, as is the case with the Combi Gen Plus, come fitted with

it as a series feature.

Moreover, all Combi Gen Plus models feature a steam control system that

enables the manual adjustment of the steam contribution at any given time;

an in-built cleaning system and a cooking programmer with up to 99

programmes in five preset languages, plus a free choice one; a multi-sensor

probe and an integrated tray in 20-level standing models.

Among the main features of the Combi Evolution series, the fan positioning deserves special mention,

given that it is fitted to the side of the oven, which enables increased depth thus affording it greatercapacity. All Combi Evolution series ovens have the capacity for 2/1 GN trays (650 mm x 530 mm),

which are placed with the longest side in line with the fan, that is to say, towards the back of the

oven chamber. Moreover, this distribution enables the use of two GN 1/1 trays instead of a GN 2/1

tray at each level.


Composici�n


COMBI DIRECT EVOLUTIONHEI 10/21

ELECTRIC OVENS GAS OVENSHEI HEM HEP HGC HGV HGP

Cooking Modes: Convection • • • • • •

Combined • • • • •

Steam • • • • •

Adjustable steam • • • •

Regeneration • • • •

Internal steam generator • • • •

Electronic control of water level in steam generator • • • •

Automatic draining and refilling of the generator after every 24 hours of operation • • • •

Excess lime detector by means of an automatic pilot light • • • •

Semi-automatic deliming system • • • •

Single point temperature probe • •

Multi-sensor temperature probe • •

DELTA system cooking • • • •

Electronic digital humidity level control during cooking • •

Electrical toroidal resistors around the fan for greater heat distribution • • •

Toroidal heat exchangers around the fan for greater heat distribution • • •

Automatic chamber cooling system • • • • •

Safe ignition system • • •

Ignition restart pushbutton • • •

Automatic retractable shower tap Opt. • • Opt. • •

6-programme self-cleaning system • •

Capacity to store up to 100 cooking programmes with up to 9 phases • •

HACCP (Hazard Analysis Critical Control Point) system that detectscritical cooking levels, stores oven and food temperatures in a computer’smemory, which can later be downloaded whenever so the user so wishes. Opt. • Opt. •

Selector-switch:

3 cooking modes:

Convection

Steam

Combined

Thermostat and temperatureindicators

Timer and cooking time indicators

Fan power and speed selector

Push buttons for manual coolinginjection

Selector-switch:

5 cooking modes:

Convection

Steam

Combined

Adjustable steam

Regeneration

Vent opening selector

Humidity control


Time indicators - timer

Mode selector:

timer – probe - delta


Injection humidifier

Cooling, resetting, deliming

Programmer: 99 programmes

Phase indicator

COMBI GEN EVOLUTIONHGV 10/21

COMBI GEN PLUS EVOLUTIONHGP 10/21

Selector-switch:

5 cooking modes:

Convection

Steam

Combined

Adjustable steam

Regeneration


Timer or probe control

Spin speed and power selector

Injection push buttons and cooling anddeliming buttons

The Combi Evolution Series is made up of gas and electric ovens each with different features:

• Combi Direct

• Combi Gen

• Combi Gen Plus

The control panel of each type will serve to illustrate the differences between these:


Composici�n


* Voltage230 V. 3.50 Hz230 V. 3.60 Hz400 V. 3N 50 Hz400 V. 3N 60 Hz

HEP 6/11 6 - * - 9,3 900 871 695HEP 10/11 10 - * 9,3 18,3 900 871 930HEP 20/11 20 - * 12,6 18,3 900 871 1.635HEP 10/21 20 10 * 16,2 31,2 1.260 995 1.173HEP 20/21 40 20 * 32,4 62,4 1.250 1.065 1.940

CAPACITY POWER DIMENSIONSMIN. MAX. WIDTH DEPTH HEIGTH

MODEL 1/1 2/1 Voltage kw kw mm mm mm

ConvectionCombinedSteam Low Temp. Steam Regeneration

HEI 6/11 6 - * - 9,3 900 871 695HEI 10/11 10 - * 9,3 18,3 900 871 930HEI 10/21 20 10 * 16,2 31,2 1.260 995 1.173HEI 20/21 40 20 * 32,4 62,4 1.250 1.065 1.940



COMBI DIRECT OVEN ConvectionCombinedSteam

HEM 6/11 6 - * - 9,3 900 871 695HEM 10/11 10 - * 9,3 18,3 900 871 930HEM 20/11 20 - * 12,6 24,6 900 871 1.635HEM 10/21 20 10 * 16,2 31,2 1.260 995 1.173HEM 20/21 40 20 * 32,4 62,4 1.250 1.065 1.940



COMBI GEN OVEN ConvectionCombinedSteam Low Temp. Steam Regeneration

HGV 10/11 10 - * 34.400 1.060 965 1.290HGV 20/11 20 - * 44.720 1.060 965 2.000HGV 10/21 20 10 * 42.160 1.330 1.065 1.573HGV 20/21 40 20 * 79.160 1.360 1.065 2.340



COMBI GEN PLUS OVENS

HGP 10/21 20 10 * 42.160 1.330 1.065 1.573HGP 20/21 40 20 * 79.160 1.360 1.065 2.340

CAPACITY POWER DIMENSIONSWIDTH DEPTH HEIGTH

MODEL 1/1 2/1 Voltage kw mm mm mm

HGC 6/11 6 - * 12.000 900 965 1.060HGC 10/11 10 - * 16.430 900 965 1.290HGC 20/11 20 - * 26.660 900 965 2.000HGC 10/21 20 10 * 24.950 1.260 995 1.470HGC 20/21 40 20 * 43.020 1.250 1.065 2.240

CAPACITY POWER DIMENSIONSWIDTH DEPTH HEIGTH

MODEL 1/1 2/1 Voltage kcal/h mm mm mm

GAS CONVECTION OVEN Convection

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