Zanussi Oven 283420 User Manual

RANGE  
COMPOSITION  
The Zanussi Professional range of  
salamanders consists of 3 electric models  
which differ in their installed power and the  
size of the cooking surface. They have a top,  
where the heat source is positioned, which  
can be adjusted and positioned near the food  
or away from it, depending on cooking  
needs, to guarantee a perfect "au gratin"  
finish or grilling of food.  
SL/E 901  
ZANUSSI  
SALAMANDER WITH ADJUSTABLE TOP  
P R O F E S S I O N A L  
FUNCTIONAL AND  
CONSTRUCTION  
FEATURES  
Constructed entirely in 304 AISI to ensure  
reliability and hygiene  
Heat source positioned above the food  
and adjustable in height so that it can be  
brought nearer the food without coming into  
contact with it and guaranteeing rapid cooling  
for all types of food  
Controllable heating system, Model  
SL/E901 has two sets of independent  
elements to give the possibility of two heating  
zones with different temperatures  
The appliances are equipped with a  
cooking grid and a fat collecting container  
both removable to facilitate cleaning  
TECHNICAL DATA  
CHARACTERISTICS  
MODELS  
SLE901  
283430  
All models comply with standards required  
by the main international approval bodies  
and are H marked.  
SLE851  
283420  
SLE9014  
283440  
Power supply  
External dimensions - mm  
width  
depth  
height  
Electric  
Electric  
Electric  
450  
520  
465  
5
650  
450  
465  
650  
450  
465  
height adjustment  
Power - kW  
installed-electric  
Net weight - kg.  
Supply voltage  
2
50  
3.8  
50  
3.8  
50  
220/240 V, 1N,  
220/240 V, 1N,  
400 V, 3, 50/60  
50/60  
50/60  
 
283420  
283430, 283440  
650  
450  
450  
90  
I
I
SPL-283430  
ITC-S32070  
LEGEND  
SLE851  
283420  
SLE901  
283430  
SLE9014  
283440  
I - Electrical connection  
220/240 V, 1N, 50/60  
220/240 V, 1N, 50/60  
400 V, 3, 50/60  
ZANUSSI  
P R O F E S S I O N A L  
BBE01  
2009-06-19  
The Company reserves the right to alter technical specifications without prior notice.  
 

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