Chef AAA - KF-DDCOE-240, Commercial Double Deck Convection Oven Electric 240V - KF-DDCOE-240
This double deck electric convection oven is an invaluable asset to any commercial kitchen for virtually all cooking and baking applications. A variety of safety features are programmed in this oven to keep the oven operating properly. Whether baking cookies, pizzas, chickens, steaks, or potatoes, it will help you to do a good job!
1. Double stack design includes 2 ovens for optimal space efficiency; stacking kit included
2. Temperature range from 150 to 500 °F; automatic ignition system
3. 60 minute timer; interior light controlled by rocker switch
4. Independent glass doors; stainless steel exterior and porcelain interior
5. Electronic temperature control, 240V
6. WARRANTY: 1-YEAR Warranty For Parts
What Our Experts Think
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High-Volume Cooking: Double deck design allows baking, roasting, and cooking large batches at once.
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Convection Technology: Delivers fast, even heat distribution for consistent results.
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Electric 240V Power: Strong performance suited for demanding commercial kitchens.
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Heavy-Duty Build: Stainless steel construction ensures durability and reliability.
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Best For: Bakeries, restaurants, catering services, and institutional kitchens.
Q&A
Q: How many decks does this oven have?
A: Two convection oven decks.
Q: What type of power does it use?
A: Electric, 240V.
Q: What can it cook?
A: Perfect for bread, pastries, roasted meats, casseroles, and large-volume meals.
Q: Is it commercial grade?
A: Yes, built for continuous heavy-duty operation.
Q: Who should use this oven?
A: Restaurants, bakeries, hotels, and foodservice operations handling high demand.
Maintenance Tips
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Clean Daily: Remove food debris and grease for hygiene and efficiency.
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Inspect Door Gaskets: Ensure a proper seal for even heating.
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Check Fans & Heating Elements: Maintain strong airflow and consistent temperature.
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Avoid Overloading: Prevent uneven cooking and wear.
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Schedule Professional Service: Routine servicing extends oven performance and lifespan.
