God made the food, the devil the cooks. (James Joyce) And Foinox has created HIOS.

Index Incredibly innovative 6 Manual mode 9 Automatic mode 11 Recipe Book 15 Favorites 17 Utility 19 Technical expertise 20 Forced draft burner 21 Cutting-edge technology 22 A vast range 24 Accessories 26 Chef at hand 30 Guarantee 30

The highly innovative technological oven Foinox has created a highly versatile and reliable tool for all chefs who wish to optimise the production process by delegating standard tasks which would otherwise require time and involve a margin of human error. Discovering HIOS means to work in simplicity, peace and safety.

6 Incredibly innovative Thanks to the extremely versatile and intuitive operating system, Hios allows you to optimally manage your production processes.

Operating modes HIOS is suitable for the various requirements of every chef. In fact, it has 6 main windows that allow you to use the oven either in manual or automatic mode, to adjust the cooking parameters in detail, to create your own recipe database and share it via USB, to set 12 favourite recipes and adequately manage the settings of your machine. Manual mode Advanced cooking setting Automatic mode Recipe Book Favorites Utility 7

8 The oven that does anything for you to accomplish everything

Manual mode 4 5 You decide what the oven is to do. Set the cooking processes in a few simple touches, adjust the temperature and the cooking times from the knob without having to use complex keypads; moisture can be manually added in the cooking chamber, if desired. 6 13 14 15 16 Set the cooking parameters that suit you best. HIOS lets you decide on the cooking parameters in detail by setting the following variables: Cooking cycles(4): Convection: cooks with hot air from 30 to 300 C. Steam: cooks with a steam saturated chamber from 30 to 106 C. Mixed: cooks from 30 to 270 C with automatic adjustment(5) of the percentage of moisture in the chamber from 5 to 95%. HQsteam: cooks from 30 to 270 C with automatic adjustment of the percentage of moisture in the chamber from 5 to 95% using only the moisture generated by the food being cooked. 7 8 9 10 11 12 Cooking with core probe(6). Pre-heating(7) with a variable delta from 20 to 70 C on the set cooking temperature. Adjustable vent-hole(8) in the closed, open and automatic positions when cooking with automatic adjustment of the percentage of the moisture. Adjustable fan (9) on three speeds and possibility of disabling the reverse rotation. Adjusting the power of the heating elements (10) allows for energy savings if the oven is partially full. Cooking with adjustable Delta T(11) from 20 to 70 C to maintain the difference in the set the temperature at the core of the product and that of the chamber constant. Delayed cooking(12) allows the cooking cycle to start when desired without having to be present. Maximum data transparency. During the cooking processes, the actual temperature (13) can be monitored simultaneously with the set temperature (14), the remaining time (15) and the set time (16), and if the core probe is used (6), the oven estimates the remaining time for the product to be cooked. 9

AUTOMATIC SYSTEM the ideal, transparent and fast cooking process. 11

Automatic mode One touch and go A complete menu with over 100 automatic cooking cycles HIOS allows you to use the background knowledge of a skilled team of chefs - press START(1) and let it take care of the cooking process; you can still monitor the variables and make any changes at any time. Cooking variables 6 Decide on the cooking process by selecting the variables: cooking(2), browning(3) and size(4). The load variable(5) allows you to set the oven to minimum, thereby using the energy saving mode, or to maximum, thereby using the maximum performance mode; set the 2 mode before commencing the cooking process to prevent poorly cooked food in case of a large load and wasted energy in the case of a small load. 3 5 The 1st key 4 If you prefer the automatic cooking cycles, the 1st key(6) allows you to set the oven so that each time it is switched on and every time the cooking cycle is complete, HIOS 1 displays the automatic cooking window. 13

Recipe Book Unlimited creativity Press the save key(1), name your recipe and use the arrows in the Home Page (2) to manage up to 10 different cooking cycles. You create it once and the HIOS oven copies your settings as often as you wish. 2 A powerful database at your disposal 1 HIOS allows you to: save(3) an unlimited number of recipes, copy them for a simple and rapid modification to the relative parameters(4), delete them(5), download them to a USB key(6) or load them from a USB key(7). 3 4 5 6 7 If you are the manager of multiple cooking centres, HIOS allows you to create the recipes once and then upload them via USB on all ovens at your disposal. Moreover, thanks to the HACCP function, you can monitor exactly how and when a recipe has been executed. 15

Favorites Set up to 12 favourite recipes 1 12 keys can be set with your favourite recipes via the favorites window(1). Create your recipe, load it to the favorites window and add a photo, then start the cooking process with 2 taps on the monitor. With the help of your installer, you can upload photos of your dishes, allowing the favorites page to express your culinary creativity, which is also an indispensable tool when planning the cooking cycles in your absence. 2 The 1st key The 1st key(6) allows you to set the oven so that each time it is switched on and every time the cooking cycle is complete, HIOS displays the Favorites window. A suitable tool for every use Excellent heat distribution in the cooking chamber, adjustable fan speed, reverse rotation and rack support designed for 600x400 trays make the HIOS oven an ideal tool for delicate bakery and pastry cooking cycles. HIOS has already been chosen by the Large-Scale Retail Trade for the ease of transferring recipes from one oven to another, its attractive design, the steam hood, high quality and extreme simplicity in starting the cooking processes. 17

System settings 8 9 10 11 System settings The system settings key (8) accesses a window with the following parameters: Automatic cleaning The automatic cleaning (11) cycle of the oven can be run at the end of the workday by selecting one of the three cycles light, medium and high - depending on the level of dirt in the cooking chamber. Chamber cooling The Rapid Cooling function (9) allows the oven to rapidly switch from one cooking cycle to another, thereby optimising the work carried out in the kitchen, with no down time and with enhanced production results. Diagnostics With the help of a qualified installer, you can start the system diagnostics (10) that allow you to identify any errors or faults with precision. 12 13 14 15 16 17 18 19 System info (12) Contains oven data such as the serial number and version of the operating system Language (13) Allows the desired language to be selected out of a total of 9. Date and time (14) Allows the date and time to be set and always be displayed in the top part of the screen. Screen saver (15) If the oven is left idle, the screen saver is displayed with the date and time; the startup times are adjustable; the page can be customised with the help of a trustworthy installer. HACCP (16) The data can be downloaded via USB in Excel format, thanks to the HACCP function. Units of measurement (17) Allows you to select degrees Celsius or Fahrenheit. Parameters (18) Contains the operating logic parameters of the oven. Reset parameters (19) Allows you to restore the factory settings. 19

Technical expertise Thanks to many years of experience matured by Foinox in the manufacturing sector, HIOS guarantees reliable and high quality technical solutions. 1 2 3 4 5 6 1 - Door: made with double tempered glass with an air chamber to keep the outside temperature of the glass low. The gap can be inspected to allow thorough cleaning. 2 - Door lock at an opening of 180. 7 8 9 10 3 - Removable gasket made of a single piece. 4 - The self-cleaning system of the cooking chamber grants perfect and rapid hygiene and prevents a waste of time and products. 5 - Inserting the trays from the short side allows for less heat loss and less vibration when opening and closing the door. 6 - The multi-point core probe allows an exact and precise temperature reading directly at the core of the food during the coking cycle and therefore, allows any possibility of error to be eliminated. 7 - Halogen lamp with high temperature resistant glass to keep a constant eye on the cooking process. 8 - Adjustable feet 9 - Water condensate tray: the condensation on the glass drips automatically into the drainage channel to stop annoying dripping on the kitchen floor. 10 - The bi-directional fan is made by an automatic inverter of direction, that constantly changes the sense of rotation of the fan, so that the hot air can be distributed in any corner of the cooking chamber. 20

Forced draft burner Low heat loss, low consumption, low emission, enhanced performance and durability. Thanks to a fan upstream the forced draft burner itself allows for a forced-type of air inlet. In this way, once combustion is complete, the exhaust gases are conveyed in a forced manner into a heat exchanger, which is fully inserted in the cooking chamber. The advantages of a forced draft burner with respect to an atmospheric burner fitted on traditional ovens are: - low heat loss - low consumption - low emission - enhanced performance The heat exchanger used by Foinox, for which there are two pending patents, has some unique features: - The constant diameter along its entire length and the double irradiation surface with respect to what featured by normal heat exchangers allows for extremely homogeneous heat diffusion. - The corners, which never exceed 90, allow the exhaust gas to have minimum friction with the steel and thereby enhance the duration of the entire structure. - The simple and regular shape allows for it to be easily cleaned. - Thanks to the innovative input and output exhaust gas devices, consumption is limited, emissions are kept to a minimum and the burner has a longer life. 21

Cutting-edge technology The best touch screen. Capacitive touch screen Capacitive touch screens are composed by a glass panel and a film featuring an homogenous electric field on all the screen surface. When the finger touches the screen, the electric field presents a variation, thus allowing the detection of the coordinates. Resistive touch screens are made of two plastic made layers which are covered by conductive material. By pressing on the screen the two layers get in contact, the system traces the coordinates which are translated accordingly. Visibility Sturdiness Hygiene Capacitive: optimal Resistive: average, the plastic layers reflect the external light too powerfully Capacitive: the glass used as an external layer is resistant to scratches and blotches Resistive: resistive screens oblige the use of an external layer which has to be soft enough to be pressed. Such feature make the capacitive system more vulnerable to scratches and blotches Capacitive: the external glass can be cleaned easily and quickly Resistive: the external plastic material, in case it is stained with grease material, cannot be cleaned easily Touch sensitivity Capacitive. Even a minimum fingertip touch is enough to activate the detection system Resistive: Pressing the screen is vital to interact with the screen: in same cases, such operation might present difficulties 22

USB connection HACCP data and recipes can be downloaded and uploaded thanks to the USB2-type high speed connection. Clarity The 8 wide VGA 480x800 pixels Monitor allows for optimal interaction and reading surface and the size of the buttons and the text is therefore accessible to anyone. Memory HIOS An infinite number of recipes can be saved thanks to the 4 GB Flash drive. The monitor can also be used with latex gloves thanks to the ad hoc calibration for professional catering. Speed HIOS Unparallel performance thanks to the Arm Cortex A8 1GHz processor and 1 GB RAM. Updates The operating system of the oven can be updated thanks to the USB connection and direct contact with Foinox, thereby uploading the new automatic cooking cycles, the new libraries of favourite photos or screen saver customisation. External glass Bonding Capacitor film Monitor Bonding Bonding is a process carried out in a clean room (sterile room, in which the air is 50,000 times cleaner than standard air), which consists in filling the gap between the touch screen film and the external glass with a transparent glue that solidifies, thereby increasing the resistance against impact, heat and humidity and enhancing the transmission of light and image quality. 23

A vast range The Hios oven is available in 5 models; each model is available in the electric or gas versions with Gastronorm or 60x40 rack support. Gastronorm models Code HI06E HI06G HI10E HI10G Baking tray capacity 6XGN1/1 10XGN1/1 Distance between trays 70 mm 70 mm Pastries and bread-making models Code HI05EP HI05GP HI08EP HI08GP Baking tray capacity 5X600X400 8X600X400 Distance between trays 87,5 mm 90 mm Dimensions L880XP885XH785 mm L880XP885XH1040 mm Size of oven chamber L450XP630XH520 mm L450XP630XH760 mm Version Power 8 KW 10 KW 16 KW 20 KW Power consumption 8 KW 400 W 16 KW 600 W Voltage 3N-AC400V 1N-AC230V 3N-AC400V 3N-AC400V Net Weight 95 Kg. 115 Kg. 130 Kg. 150 Kg. Gross Weight 115 Kg. 135 Kg. 150 Kg. 170 Kg. 24

HI20E HI20G HI21E HI21G HI40E HI40G 20XGN1/1-10XGN2/1 20XGN1/1 40XGN1/1-20GN2/1 70 mm 62,5 mm 62,5 mm HI16EPO HI16GPO HI16EP HI16GP HI32EP HI32GP 16X600X400-8X800X600 16X600X400 32X600X400-16X800X600 90 mm 78,5 mm 78,5 mm L1130XP1085XH1040 mm L915XP870XH1850 mm L1130XP1070XH1850 mm L650XP860XH780 mm L435XP665XH1430 mm L650XP870XH1430 mm 25 KW 30 KW 33 KW 33 KW 51 KW 40 KW 25 KW 600 W 33 KW 1200 W 51 KW 1200 W 3N-AC400V 3N-AC400V 3N-AC400V 3N-AC400V 3N-AC400V 3N-AC400V 185 Kg. 205 Kg. 280 Kg. 300 Kg. 330 Kg. 360 Kg. 215 Kg. 235 Kg. 315 Kg. 335 Kg. 380 Kg. 410 Kg. 25

Accessories Foinox combines a vast range of accessories with the ovens, designed to make every chef s job simple and effective. Trays and grids Gastronorm racks for 8 roast chickens. The particular shape of the rack that allows the chickens to be positioned vertically, guarantees a rapid and delicate cooking process. Non-stick Gastronorm grill rack. This rack allows food to be grilled and obtain a browning effect just like a barbeque grill. Steel Gastronorm frying tray Ideal for cooking McCain kind of chips rapidly and without adding oil or fat. Hot plate for pizza Gastronorm and 600x400 This special tray creates a ground effect just like in a pizza oven; in fact, it accumulates and maintains the heat thanks to its shape and the material used. It is ideal for small midweek production as it allows you to save on the costs of starting up the oven and the same qualitative results are achieved. 26

Gastronorm stainless steel baking-pans Gastronorm stainless steel baking-pans perfoarted Gastronorm aluminum baking-pan Gastronorm enameled pans Teglia inox 600x400 piana 4 sponde 60x40 stainless steel baking-pan - Flat 4 edges Gastronorm and 60x40 grids Gastronorm baking sheet alloy 3003 non-stick coating Gastronorm microperforated baking sheet alloy 3003 Gastronorm microperforated baking sheet alloy 3003 non-stick coating Gastronorm tray with non-stick moulds (12.5 in diameter) Available in the GN1/1 version with 6 moulds or GN2/1 with 12 moulds, such trays allows fried eggs, omelettes, tortillas, etc. to be cooked at the same time. Micro-perforated aluminium tray for baguettes. Ideal to cook baguettes and is available in the Gastronorm and 600x400 version 27

Accessories Steam hood with motor and steam chiller Besides having a particularly eye-catching design, the hood for the HIOS oven is fitted with a water vapour removal and channelling system through the chamber vent or the door opening, thereby making it an indispensable tool for environments where it is impossible to install or there is no forced outlet for the smoke generated from the cooking processes. 28

Closed support Open support Pan-holder for support Vacuum core probe Allows exact measurement of the temperature right at the core of foods during vacuum cooking process. Chimney for gas ovens It conveys fumes from the oven to the outside. It is compulsory if no hood is installed. Fat grease filter The filter protects the fan and motor from fat and grease that are formed when cooking. Water softener Puts a stop to limescale. Trolley for oven rack Kit to fit the blast chiller over the oven Foinox combines the wide range of ovens with the production of blast chillers. It is therefore possible to order HIOS ovens with 6 or 10 trays stacked on a 5-tray blast chiller in order to cook, blast chill and then regenerate the food without wasting any time to move the trays, thereby resulting in clear advantages in terms of hygiene and containment of costs. 29

Chef at hand The post-sales service Guarantee 12 months Foinox ovens and blast chillers To all those who have chosen the quality of a Foinox oven, the company, together with external professional chefs, can give advice on the right way to use the ovens with the possibility of on-site help. Furthermore, Foinox organises regular seminars on cooking techniques held by selected chefs who are also at the service of the clientele to solve any problem of a culinary nature. All Foinox products are CE certified and subject to accurate functioning tests before they are put on the market as certified by the test certificate attached to each one and by the one-year warranty. Foinox spa has obtained the UNI EN ISO 9001:2008 Quality Certification System. This result is a further warrant of its commitment to improve products, services and the whole company organisation. Innovative technology and quality. These are the features that distinguish Foinox - a company that has established itself, over a span of 20 years, as a reference in the manufacturing and marketing sector of ovens and blast chillers for catering and confectionery purposes. In 1990, a team of skilful entrepreneurs, amongst whom Mr. Giorgio Berto (Chartered Accountant), deriving from the technical research sector and the professional catering equipment manufacturing sector, decides to found a company that produces convection ovens. Therefore, Foinox is set up in Codognè, near Venice, in the heart of the stainless steel valley, and immediately develops a constant growth in terms of turnover as well as innovative technology, winning over the national and international markets and expanding its range of products to mixed ovens and ovens with boiler. In 1997, the company is headed by Nicola Berto, who decides to also invest in the cold sector by producing blast chillers and freezers. Today, the experience matured in production, together with a modern research and development system and a close-knit team of 65 people, allow the company to sell their products worldwide, including the United States. High performance products which are associated with ease of use and maintenance as well as popular ergonomics. In twenty years, Foinox has developed a system of skills that allow it to offer complete solutions for any type of business, ranging from a cafeteria to a larger sector, thereby making it the company with the widest range of ovens and blast chillers for professional catering in the world. 30

La casa costruttrice non si assume responsabilità per eventuali errori o inesattezze nel contenuto di questo catalogo e si riserva il diritto di apportare ai suoi prodotti, in qualunque momento e senza preavviso, eventuali modifiche ritenute opportune per qualsiasi esigenza di carattere tecnico o commerciale. DPHIIT 10/07/2012 Via del Lavoro, 48-31013 Codogné (TV) Italy Phone (+39) 0438 770511 - Fax (+39) 0438 770555 www.foinox.it - info@foinox.it C.F. 02258550280 - P.IVA 02235660269 certificazione sistema qualità UNI EN ISO 9001:2008 giod@riva