Product Features

• Using patented and patent-pending technologies, XLT has reduced end-loss, keeping the hot air where it needs to be, in the bake chamber, cooking your food.
  
• This more efficient use of convection air has allowed the XLT Version H to cook up to one minute faster.
  
• The patent-pending angled finger nozzles in the H Version oven more accurately direct the higher airflow and helps reduce end loss over the G Version oven, while increasing the overall efficiency.
  
• If you are looking to bake at the same time you have been on the H Version conveyor oven, customers have been able to lower their set-point temperature by 10°F to 20°F (5°C to 10°C), while maintaining and even increasing internal temperatures, as a result.  By reducing the set-point temperature, customers were also able to see utility savings.
  
• Even though the Version H oven can cook much faster than its awarding winning predecessor, the Version G oven, the quality of bake is not sacrificed.  
• In fact, Version H has better internal temps allowing for better doneness and increased food safety.  
• In some cases, XLT's customers have been able to cook different food products on the same belt that were previously at different belt speeds and temperatures with equal or better bake quality.
  
• The H Version conveyor oven has a larger bake chamber that provides more room for a higher volume of airflow and does not increase the overall footprint of the oven.
• The larger bake chamber also allows for increased return airflow that improves the quality of baking while reducing bake times.

Product Specs

• Power: 120v/ 50-60Hz/ 1PH/ 8.5Amps
• WxDxH: 110.6''x61.8''x63''
• Total BTU: 235,000 BTU/Hr
• Weight: 1347lb 
• Spec Sheet