Important Notice Due to extreme weather conditions, 

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Due to extreme weather conditions, 

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Due to extreme weather conditions, 

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Due to extreme weather conditions, 

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

Important Notice Delivery delays in Queensland and parts of NSW can be expected.

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Combi Ovens

Zanussi Combi Oven 6 x 1/1 GN ZCOE61T2SO

PRODUCT CODE: 4019252

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$24,055.49 P.O.A. inc GST
EACH
$21,868.63 P.O.A. ex GST
EACH
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Zanussi ZCOE61T2S0 Magistar Combi TS combi boiler oven 218720 with touch screen control, 6x1/1GN, electric, 3 cooking modes (automatic, recipe program, manual), automatic cleaning.
  • Boiler Generated steam and intuitive Touch Screen
  • Automatic programs and special cycles
  • Lambda sensor maintains precise humidity
  • Revolutionary airflow system for unmatched cooking uniformity
  • 6 sensor probe, HP cleaning with automatic descaling, retractable hose
  • High-resolution full touch screen interface (translated in more than 30 languages) - colour-blind friendly panel
  • Built-in steam generator for highly precise humidity and temperature control according to the chosen settings
  • Real humidity control based upon Lambda Sensor to automatically recognize the quantity and size of food for consistent quality results
  • Dry, hot convection cycle (25 °C - 300 °C): ideal for low humidity cooking
  • Combination cycle (25 °C - 300 °C): combining convected heat and steam to obtain humidity controlled cooking environment, accelerating the cooking process and reducing weight loss
  • Low-temperature Steam cycle (25 °C - 99 °C): ideal for sous-vide, re-thermalization and delicate cooking
  • Steam cycle (100 °C): seafood and vegetables.
  • High-temperature steam (25 °C - 130 °C).

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