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      Available with RAL colours
      Temperature from 100° to 500°F
      Quick pre heat
      Tangential cooling ventilation and high density insulation
      Door with soft-closing system
      Cold door with triple glass
      Easy clean enamel
      Highly specialised hobs
      Brass flame spreader with non-stick nanotechnological coating
      Full size Fry top plate with 3/8" thickness
      Triple crown burner
      Integrated ignition in the knobs
      Heavy cast iron pan supports
      Multi-gas burners
      Tilted flame
      Bridge control

      Features

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      Colors

      Body

      Blue grey
      White
      Stainless steel
      Graphite matt
      Glossy black
      Ral Classic
      Optional

      Finish

      Satin
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      Ovens

      General
      features

      Energy class
      Operating temperature
      Cooking modes

      UOV 60 M
      Standard multi-function electric oven

      Energy class
      Operating temperature 100-500°F
      Cooking modes 9

      UOV 40 E
      Medium static electric oven

      Energy class
      Operating temperature 100-500°F
      Cooking modes 4

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      Cooktops

      6 burners with fry top

      6 induction zones

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      Cooking modes

      UOV 60 M   Standard multi-function electric oven
      Pizza function
      Pizza function

      Suitable for baking pizza, but also for
      bread and focaccia. The main source of
      heat is the lower heating element
      which, with the help of the other
      underpowered heating elements,
      creates an ideal situation for this type
      of cooking.

      Quick start
      Quick start

      The quick oven preheating function allows it to reach the desired temperature in a short time and you can then choose the best suited cooking mode for the dish. It also works as quick defrosting when a low temperature is set (30°C – 40°C).

      Multiple fan cooking
      Multiple fan cooking

      This is the function that allows different dishes to be cooked simultaneously without the smells mixing. Lasagna, croissants and brioches, tarts, cakes, etc. can be baked, thereby saving time and electricity.

      Intensive cooking
      Intensive cooking

      It assures quick and intensive cooking with steam discharge. It is recommended to obtain a crispy result: baked potatoes and vegetables, chicken, salt crusted fish, etc.

      Fan grill cooking
      Fan grill cooking

      Particularly fast and deep, with significant energy savings, this function is suitable for many foods, such as: pork chop, sausages, pork or mixed kebabs, game, Roman-style gnocchi, etc.

      Grill cooking with closed door
      Grill cooking with closed door

      Recommended function for quick and deep grilling, browning and roasting meat in general, fillet, Florentine steak, fish and even vegetables.

      Cooking from above
      Cooking from above

      Particularly suitable for browning and adding the final touch of colour to many foods; it is the recommended function for burgers, pork chops, veal steaks, sole, cuttlefish, etc.

      Cooking from below
      Cooking from below

      This is the most suitable cooking method to complete the cooking cycle, especially pastries (biscuits, meringues, leavened desserts, fruit desserts, etc.).

      Static normal cooking
      Static normal cooking

      This is the classic function of the electric oven, particularly suitable for cooking the following foods: pork chop, sausages, salt cod, braised meat, game, roast veal, meringues and biscuits, baked fruit, etc.

      UOV 40 E   Medium static electric oven
      Grill cooking with closed door
      Grill cooking with closed door

      Recommended function for quick and deep grilling, browning and roasting meat in general, fillet, Florentine steak, fish and even vegetables.

      Cooking from above
      Cooking from above

      Particularly suitable for browning and adding the final touch of colour to many foods; it is the recommended function for burgers, pork chops, veal steaks, sole, cuttlefish, etc.

      Cooking from below
      Cooking from below

      This is the most suitable cooking method to complete the cooking cycle, especially pastries (biscuits, meringues, leavened desserts, fruit desserts, etc.).

      Static normal cooking
      Static normal cooking

      This is the classic function of the electric oven, particularly suitable for cooking the following foods: pork chop, sausages, salt cod, braised meat, game, roast veal, meringues and biscuits, baked fruit, etc.

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      Consumption

      UOV 60 M   Standard multi-function electric oven
      Maximum input
      3,5 kW
      Top electrical heating element
      1090 W
      Bottom electrical heating element
      1200 W
      Electric grill
      2285 W
      Circular heating system
      2290 W
      UOV 40 E   Medium static electric oven
      Maximum input
      2,8 kW
      Top electrical heating element
      925 W
      Bottom electrical heating element
      1035 W
      Electric grill
      1740 W
      Cooktops
      Gas "full size" Fry Top plate Ø 90 mm + Ø 60 mm
      10500 btu/h / 2000 btu/h + 7000 btu/h / 1400 btu/h
      Two Dual 7.0 burner Ø 120 mm
      25000 btu/h / 900 btu/h
      Three large burners Ø 90 mm
      3 x 10500 btu/h / 2000 btu/h
      Small burner Ø 60 mm
      7000 btu/h / 1400 btu/h
      A - Induction zone Ø 5" 3/4
      1.4 kW / 1.8kW
      B - Induction zone Ø 7" 1/4
      1.85 kW / 2.5kW
      C - Induction zone Ø 8" 11/16
      2.3 kW / 3.2kW
      B+B - Bridge induction zone Ø 7" 1/4 + Ø 7" 1/4
      1.85 kW + 1.85 kW
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      Sizes

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      Download

      Datasheet
      User manual
      Wiring diagram

      Configurator

      Available accessories