Description
The NC-3T3 Combi Oven features a triple-deck design, allowing kitchens to steam, roast, and bake simultaneously in three independent chambers. With a total capacity of nine 1/1 GN pans, this unit utilizes vertical space effectively, making it suitable for hotels and banquet halls that require high-volume production without cross-flavor contamination.
| Model | NC-3T3 |
| Capacity | 3 trays of 1/1 GN Pan per oven |
| Rack Size & Quantity | 530×325mm (3 PCS) |
| Roast Power | 18.6 KW (6.2 KW × 3) |
| Boiler Power | 18 KW (6 KW × 3) |
| Fan Speed | 2800 R/MIN |
| Voltage | 380V 50HZ, 3 Phase |
| Temperature Range | 25℃~300℃ |
| Chamber Size | 480×530×290 MM per oven |
| Overall Size (W×D×H) | 750×770×1430 MM |
| Net Weight/Gross Weight | 189.5 KG / 231.5 KG |
Triple Independent Chambers
Each of the three oven sections operates with its own controls and heating elements. A chef can roast chicken at 200°C in the top chamber while steaming delicate fish at 85°C in the bottom unit. This separation prevents flavor transfer and allows the kitchen to handle diverse menu items during peak service hours without waiting for a single cavity to finish a cycle.
Dual Mode Heating
The unit combines 18.6 KW of roasting power with an 18 KW boiler system distributed across the decks. The integrated boiler generates steam rapidly for blanching vegetables or poaching eggs, while the dry heat elements crisp poultry skin and brown pastries. This dual function eliminates the need for separate steamers and convection ovens, saving equipment costs.
2800 RPM Airflow
A 2800 RPM fan in each chamber drives hot air through the 480×530×290 mm cooking zones. This consistent airflow ensures uniform browning on all three trays per deck, removing cold spots that cause uneven cooking. The temperature range of 25℃ to 300℃ supports various techniques, from low-temperature dough proofing to high-heat searing.
Compact Vertical Design
Measuring 750×770 mm at the base, this oven fits into tight kitchen lines while offering a total capacity of nine 1/1 GN pans. The vertical stacking design increases output per square meter. Kitchen staff can slide standard 530×325 mm racks directly into the chambers, streamlining the transfer of food from prep stations to the cooking line.
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The NC-3T3 provides a flexible cooking solution for busy commercial kitchens. By stacking three operational units into one footprint, it saves floor space while delivering the power needed for steaming, baking, and roasting. This machine supports high-volume output with precise control over individual cooking environments.
