Since it's Inception in 1957, Imperial has remained a family-owned company whose mission is to be the preferred global supplier of high quality, top value cooking equipment to the foodservice industry. Imperial Utilizes highly skilled employees combined with innovative manufacturing processes. Imperial continually invests in state-of-the-art technology and machinery as part of the commitment to future growth. This Provides enhanced efficiencies, lower production costs and consistent top quality equipment. A Convection Oven is a gas or electric oven equipped with a fan that provides continuous circulation of hot air around the food, thereby cooking it not only more evenly, but also up to 25 percent faster. For most foods, the oven temperature can be reduced 25 deg F as well. Because convection ovens heat up so fast, there's usually no need for preheating. Convection ovens, unlike microwave ovens, do not require special cookware or major adjustments in cooking time or technique. There are also microwave-convection oven combinations, which combine the even cooking of convection with the speed of microwaving. Features Stainless steel exterior: doors, front, sides, legs and top. 70,000 BTU/hr. (21 KW) oven for Standard depth ICVG series. 80,000 BTU/hr. (23 KW) Bakery depth ICVD series provides high production cooking and fast recovery. Rugged 1/2 h.p. - two speed motor for high volume or delicate baking. Manual controls and programmable control option available on all models. Large window and two interior lights for easy viewing of products being cooked. Single handle simultaneously opens both doors. Heavy duty 60/40 stainless ste
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