volumecommercial food service operations with limited space:
Holman Ultra-Max ovens use hot air under pressure to deliver unmatched performance and speed. Air impingement seals in moisture and flavor providing superior food quality plus the airflow design bakes more evenly than traditional ovens resulting in more consistency from the first bake to the last.
Labor saving and reduced equipment cost are just a few benefits of the Ultra-Max high-volume impingement oven. The flow through design of the conveyor oven and easy-to-operate controls improve kitchen output with less labor.
Easy-to-use electronic controls with LED display takes the guess work out of preparing meals. This technologically advanced electronic control provides diagnostics to set the temperature and time more accurately than traditional controls and changes the belt direction for your operational needs.
Extra large 3.5" opening will accommodate a variety of products from pizza to sub sandwiches.
18" wide stainless steel conveyor belt and 28" baking chamber provide maximum performance for baking 18" pizzas as well as other menu items. The 54" belt is designed for "First-In First-Out" handling of product for mass production.
Front access hinged door is standard for products requiring manual placement inside bake chamber. Access door allows operator to change nozzle plates in seconds, plus cleaning at the end of the day is a snap.
Auxiliary fan pulls in outside air to cool control box keeping key components cooler resulting in longer life.
Space saving design allows stacking of ovens three high to meet your volume requirements.
Ultra-Max ovens are designed with a 40,000 BTU stainless steel burner for superior cooking performance and speed.