Food Equipment
Standard Features | • Two Individually controlled six pan oven/proofers in one unit • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection and radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
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Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • The OP-3 from Super Systems is a mini baking system in one space-saving cabinet! This 3-pan oven, 9-pan proofer meets all your baking needs – and does it in less than 8 square feet of floor space! Our patented design provides a top-notch hearth bake and easy, reliable proofing, giving you beautiful baked product |
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Standard Features | • Individually controlled oven and proofer Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • The OP-3SL from Super Systems is a mini baking system in one space-saving cabinet! This 3 pan oven, 9 pan proofer meets all of your baking needs, and it does it in less than 5 square feet of floor space! Our patented design makes it easy to use full or half-pans, provides a top notch "hearth" bake, and easy, reliable proofing, giving you a beautiful baked product for years to come |
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Standard Features | • Individually controlled oven and proofer • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Standard auto-humidity • Standard Cool Touch Technology door • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • Our half pan oven / 8half pan proofer gives all the benefits of a full-sized baking unit, yet conserves valuable floor space. Regardless of it's small size, the OP-4-H provides the same easy proof and quality hearth bake for which you've come to trust from Super Systems |
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Standard Features | • Individually controlled oven and proofer • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design doesnot dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • This 6-pan oven, 16-pan proofer meets all your baking needs! We've combined our deck oven technology and hassle-free proofer, giving you a single, compact unit that consistently delivers quality, hearth-baked product with a minimum of effort |
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Standard Features | • Individually controlled oven and proofer • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Auto-humidity • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Standard Features | • Individually controlled oven and proofer • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection and radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
---|---|
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Specifications | • Stainless Steel w/ Polyethylene Plastic • Yield: +/- 400 Skewers per hour • Max Skewer Size: 9.6” x 9/64” • 3 Models Available: FP100 (.22lb Skewer), FP120 (.26lb Skewer), and FP140 (.31lb Skewer) |
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Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
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E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 15.5" (395 mm) • Length: 20" (510 mm) • Height (Lid Closed): 15" (385 mm) • Height (Lid Open): 27" (685 mm) |
Chamber Width x Length | • 13" x 11.75" |
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Height (Chamber + Dome/Lid = Total) | • 4.5" + 2" = 6.5" |
Performance | • Pump Type: Busch Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 120V / 7.5A |
Housing & Dimensions | • Stainless 304 • Width x Length: 15.5" x 20" • Height (Lid open/closed) : 27" / 14" • Shipping Wt.: 102 lbs |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
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E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 32.5" (826 mm) • Length: 21.5" (543 mm) • Height (Lid Closed): 21.5" (545 mm) • Height (Lid Open): 27.75" (704 mm) • Working Height: 20.5" (522 mm) |
Chamber Width x Length | • 29" x 13.5" |
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Height (Chamber + Dome/Lid = Total) | • 3" + 1" = 4" |
Performance | • Pump Type: Busch KB Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 120V / 19A |
Housing & Dimensions | • Stainless 304 • Width x Length: 34" x 20.5" • Height (Lid open/closed) : 28" / 17" • Shipping Wt.: 245lbs |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 22.5" (570 mm) • Length: 25" (635 mm) • Height (Lid Closed): 23.25" (590 mm) • Height (Lid Open): 35" (890 mm) • Working Height: 18.3" (465 mm) |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 22.5" (570 mm) • Length: 25" (635 mm) • Height (Lid Closed): 23.25" (590 mm) • Height (Lid Open): 35" (890 mm) • Working Height: 18.3" (465 mm) |
Chamber Width x Length | • 18.5" x 18" |
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Height (Chamber + Dome/Lid = Total) | • 4.5" + 4" = 8.5" |
Performance | • Pump Type: Busch KB Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 120V / 17A |
Housing & Dimensions | • Stainless 304 • Width x Length: 22" x 26" • Height (Lid open/closed) : 51.55" / 40" • Shipping Wt.: 290lbs |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 21.5" (546 mm) • Length: 26.5" (676 mm) • Height (Lid Closed): 39.75" (1012 mm) • Height (Lid Open): 47.25" (1200 mm) • Working Height: 36" (913 mm) |
Chamber Width x Length | • 18.5" x 18" |
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Height (Chamber + Dome/Lid = Total) | • 4.75" + 4" = 8.75" |
Performance | • Pump Type: Busch KB Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 120V / 13A |
Housing & Dimensions | • Stainless 304 • Width x Length: 21.25" x 24.5" • Height (Lid open/closed) : 31.25" / 18.5" • Shipping Wt.: 202 lbs |
Chamber Width x Length | • 18.5" x 18" |
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Height (Chamber + Dome/Lid = Total) | • 4.75" + 4" = 8.75" |
Performance | • Pump Type: Busch KB Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 120V / 17A |
Housing & Dimensions | • Stainless 304 • Width x Length: 21.25" x 24.5" • Height (Lid open/closed) : 31.25" / 18.5" • Shipping Wt.: 206 lbs |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 30.5" (773 mm) • Length: 29.75" (758 mm) • Height (Lid Closed): 40.5" (1028 mm) • Height (Lid Open): 51.75" (1313 mm) • Working Height: 36" (917 mm) |
Chamber Width x Length | • 26" x 20.5" |
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Height (Chamber + Dome/Lid = Total) | • 5" + 4" = 9" |
Performance | • Pump Type: Busch KB Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 208V / 3ph / 14A |
Housing & Dimensions | • Stainless 304 • Width x Length: 31" x 29" • Height (Lid open/closed) : 51.75" / 40.5" • Shipping Wt.: 450lbs |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 24.5" (620 mm) • Length: 31" (785 mm) • Height (Lid Closed): 38.75" (985 mm) • Height (Lid Open): 50.5" (1280 mm) • Working Height: 36.25" (920 mm) |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 51" (1296 mm) • Length: 31" (785 mm) • Height (Lid Closed): 38.75" (985 mm) • Height (Lid Open): 50.5" (1280 mm) • Working Height: 36.25" (920 mm) |
Chamber Width x Length | • 20" x 21" |
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Height (Chamber + Dome/Lid = Total) | • 5" + 2.25" = 7.25" |
Performance | • Pump Type: Busch KB Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 120V / 1ph / 18A |
Housing & Dimensions | • Stainless 304 • Width x Length: 24.5" x 31" • Height (Lid open/closed) : 50.5" / 38.75" • Shipping Wt.: 365lbs |
Chamber Width x Length | • 26.50" x 23.50" |
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Height Chamber | • 10.00" |
Performance | • Pump Type: Busch R5 Oil Rotary • Cycles per Minute*: up to 3 • Power Supply: 200-240V / 3ph / 23A |
Housing & Dimensions | • Stainless 304 • Width x Length: 58.75" x 36.00" • Height (Lid open/closed) : 53.00" / 43.00" • Shipping Wt.: 829lbs |
Interactive Food Safety Logs | • Say goodbye to logging by hand: VacSmart logs your SOPs and CCPs directly at the machine (fully customizable) |
---|---|
E-data Reporting with PDF-File Download | • Operator, Product, Date/Time, Batch Number • County of Origin, Supplier Information, pH Level, Temperature • Immediate Corrective Action Entry at Vacuum Machine |
Sanitation Alerts | • Food Type Change (i.e. Beef – Fish – Beef) • 4-Hour Operation Sanitation Prompt • Air Dry Sanitation Instructions |
Machine Dimensions | • Width: 32.25" (820 mm) • Length: 36.5" (930 mm) • Height (Lid Closed): 41" (1045 mm) • Height (Lid Open): 58.25" (1480 mm) • Working Height: 36.25" (923 mm) |
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