Description
The NC-3T4 stacks four independent combi ovens into a single vertical unit, conserving floor space in compact commercial kitchens. Each deck operates separately, allowing chefs to steam vegetables, roast meats, and bake pastries simultaneously at different temperatures. This configuration supports high-volume production without expanding the kitchen footprint.
| Model | NC-3T4 |
| Capacity | 3 trays of 1/1 GN Pan per oven |
| Rack Size & Quantity | 530×325mm (4 PCS) |
| Roast Power | 24.8 KW (6.2 KW × 4) |
| Boiler Power | 24 KW (6 KW × 4) |
| 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) | 750×770×1800 MM |
| Net Weight/Gross Weight | 249.5 KG / 302.5 KG |
Independent Multi-Zone Cooking
Four separate chambers allow the kitchen team to manage distinct menus at once. A chef can steam fish in the top deck at 80°C while roasting chicken in the bottom deck at 200°C. This separation prevents flavor transfer between delicate items and strong-smelling foods, ensuring distinct taste profiles for every dish.
Dual Heating System
Each deck features a dedicated 6.2 KW roasting element and a 6 KW boiler. The boiler generates steam rapidly for poaching or blanching, while the roasting element provides dry heat for browning and crisping. This dual system maintains stable temperatures between 25°C and 300°C, even when the oven is fully loaded with cold ingredients.
High-Speed Air Circulation
A 2800 RPM fan in each chamber distributes heat evenly across all three GN 1/1 trays. This consistent airflow eliminates cold spots, ensuring uniform browning on pastries and even cooking for bulk meat portions. The rapid circulation speeds up recovery times after the door opens, keeping production schedules on track during peak hours.
Vertical Space Optimization
Measuring 750mm wide and 1800mm high, this unit utilizes vertical height rather than valuable floor area. It fits into tight kitchen layouts where horizontal space is limited. The stacked design places controls at accessible heights, allowing operators to monitor four cooking processes from a single standing position.
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The NC-3T4 provides a centralized cooking station for hotels, catering centers, and busy restaurants. By combining steam and convection technologies in four isolated chambers, it handles diverse menu requirements with precision. The stainless steel construction withstands daily heavy use, making it a reliable asset for professional food service operations.
