HOUNO is one of the leading European manufacturers of ovens for professional caterers and in-store bakeries. Since 1977, HOUNO has exclusively been developing and manufacturing ovens, which has led to wide experience and know-how within this technology. SIMPLICITY OF OPERATION HOUNO's philosophy is simple. Always listen to the real specialists - the daily users. As a result of intensive product development, HOUNO today offers a very extensive range of ovens which meets the needs of every kitchen - large or small. The CM model is the premium model in the CONMATIC Line system which consists of 4 additional models - M, CV, DG (gas oven) and ST. (Apply for leaflet) QUALITY The HGUNG ovens are all characterised by excellent quality. Before leaving the factory, all products pass through an extensive 24-hour test where all functions are subjected to a continuous and extreme load. TIlE COMBINATION STEAMER The combination of circulating hot air and steam is unique for cooking. The applications and advantages are numerous. In addition, investment in a HOUNO combination steamer offers the user a number of economical and environmental advantages:. End product of excellent quality. Reduced shrinkage loss. Improved working conditions. Low energy and water consumption. Simple and quick operation. Reduced working stress
Flexibility is the key word for optimum preparation of food. The CM model operates with two separate steam systems that supplement each other and ensure that the demand for flexibility is fulfilled: A. GENERATOR STEAM The built-in steam generator produces 100 C pure, dry and efficient steam to be used for all types of cooking. B. INJECTION STEAM The steam is the result of atomised water hitting the heating elements and then circulating by means of the specially designed fan. TWO STEAM SYSTEMS OFFER NUMEROUS ADVANTAGES: Possibility of manual humidity pulsing. Give a crisp and golden surface to baked products. The pores of the meat are closed quickly and efficiently during roasting. Quick and efficient addition of humidity, even at low temperatures. Automatic cooling down from roasting/baking temperature to steaming temperature. Low energy and water consumption EIGHT SIZES MEET EVERY DEMAND With eight different sizes, HOUNO offers the widest range of combi ovens on the market and meets the needs of any kitchen, whether the oven is to be used in a restaurant or in a hospital kitchen. The HOUNO ovens are all part of a modular system and can be used either individually, stacked, or combined side by side in a variety of combinations.
CM MODEL COMBI STEAM WITH VARIABLE HUMIDITY Different kinds of food require different ways of preparation. To meet all requirements, the combi-steam mode of the CM model offers the possibility of variable humidity pulsing. The CM model is operated by means of three settings: low, medium and high humidity. ADJUSTABLE HUMmITY CONTROL The user can adjust the settings any time in order to store the preferred humidity level. Timesaving and easy to operate. The humidity can also be adjusted in the REGENERA- TING and PROVING modes. If further humidity is needed during the preparation, this can be added by manual activation of injection steam. ERGONOMICS AND SAFETY Work in a professional kitchen is physically demanding. Therefore, it is very important that the equipment is ergonomically suited to the user so that the risk of working injuries is reduced. This is why all HOUND steamers have a maximum working height of 135 cm. Only exception is model 1.20.
The CM model is programmable through the logic and easy-to-operate pushbutton panel. Using the latest advanced and modem technology, all tasks in today's modem professional kitchen can be accomplished quickly and efficiently with optimum results and little risk of misoperation. HOT AIR Effective dry-heat mode which through circulating hot air ensures perfect roasting and baking results. This mode is also suitable for grilling and gratinating. COMBI STEAMING WITH ADJUSTABLE HUMillITY CONTROL A three-step variable combi-steam mode. Constantly circulating hot air and steam around the products make intensive and efficient preparation possible. Ensures short roasting and baking time and optimum consistency and colour. Shrinkage loss is considerably reduced. REHEATIN G/REGENERATIN G Gentle regenerating mode which can be used for products that have been prepared wholly or in part. To prevent the products from drying out and condensate from forming on the dish or plate, the reheating is effected by means of an adjustable combination of steam and hot air. STEAMING AND LOW-TEMPERATURE STEAMING The steaming mode ensures efficient, gentle and nutritionally beneficial preparation. Vegetables and fish retain their colour, taste, consistency, and minerals during cooking. This mode offers two methods of preparation: Steaming at 98-100 C and low-temperature steaming usually at 20-1 OO C. FORCED STEAMING Forced steaming is a mode using dry and efficient vitamins steam at temperatures between 105-120 C. This mode is particularly suitable for steaming various root vegetables. Reduces the time of preparation by up to 25%. PROVING Special mode for rising of dough products at 20-40 C, with controlled temperature and correctly adjusted air humidity. Ensures optimum baking results. AUTOMATIC CORE TEMPERATURE CONTROL Enables controlled and unifonn preparation of products. The steamer can be used for "cook-and-hold" preparation as it stops automatically when the preselected core temperature is reached and starts again if the core temperature drops by 2 C. PREHEATING AT 300 C The CM model can be equipped with a special program for preheating at 300 C for up to 15 minutes. (Optional extra) PROGRAMMING Enables programming of another 10 individually adjusted programs each holding up to 4 steps. Furthennore, the oven can be programmed to start at a given time. Is particularly suitable for the preparation of repeated menus. MANUAL HUMIDITY PULSING Is primarily used to achieve optimum baking results. In connection with roasting, manual humidity pulsing can be used to close the pores of the meat quickly and efficiently. As long as the key is activated, steam is added. Is normally used at the beginning of the cooking process.
CMC MODEL OPTIONAL EXTRAS (APPLY FOR LEAFLET) MODERN COMPUTER TECHNOLOGY IN THE PROFESSIONAL KITCHEN CMC is the name of the computerised edition of the CM model. The CMC steamer features the same facilities but offers the user further possibilities of programming. Operating and programming is done quickly and efficiently by means of the pushbotton panel and the display. The CMC model represents a new generation of combi steamer which through modem computer technology offers increased application possibilities in the modem kitchen. SYSTEM CATERING With 199 menu programs which can each hold up to 6 different process steps and with the possibility of individual programming, the computer models are particularly suited for use within system catering where the demands for consistent end products from one preparation to another are great. TIMER FUNCTION The built-in timer function offers the possibilty of timedelayed program performance. It can be programmed to start at a given time - before the kitchen staff starts work in the morning, for instance. RACK AND TROLLEY SYSTEM For all oven sizes, extra racks with runner spacing of 65, 85 or 130 mrn are available. As standard, oven types 1.06-1.12 have a hinged two-piece rack but they are available with a mobile rack for use in combination with a trolley system. EXTRACTION HOOD All steamers are available with an integrated extraction hood. Improves the working environment in the kitchen. Can be connected to existing or separate ventilating system. BANQUETSYSTEMI WALL BRACKET FOR RACK For the various steamer sizes, special equipment for quick and efficent handling and reheating of the dishes are available. Simplifies the flow of work at large events/parties. The computer-controlled programming in 6 separate steps offers the possibility of optimum and uniform preparation of the products. STAND All steamer sizes can be mounted on a stand which may have runners for containers and baking sheets. The steamers are also available with castors and as table models.
SAFETY CLEANING TECHNOLOGY FLEXIBILITY CORE TEMPERATURE PROBE ROUND CORNERS The probe for the core temperature The oven cabinet is made of control is connected outside the polished stainless steel and has oven compartment. This means: round comers. The design. Reduced risk of burning injuries ensures quick and efficient. Easy-to-clean design cleaning. As an example of this,. Easy-to-service technology the door gasket is removable.. Correct positioning of measuring point TWO-STEP SAFETY HANDLE Reduces the risk of scalding when the door is opened during the cooking process. The automatic motor brake for the fan is activated simultaneously. VENTILATED, DOUBLE- GLAZED OVEN DOOR Ensures that the temperature on the outer side of the oven door remains below 65 C. The interior glass is fastened by means of a simple closing system, which ensures quick and efficient cleaning between the two pieces of glass. HAND SHOWER Integrated hand shower with flexible hose for quick and efficient cleaning. FAT FILTER The easy-to-remove fat filter efficiently catches fat particles during operation. The fat filter is made of stainless steel and can be cleaned in a dishwasher. AIR DISTRIBUTION The filter housing in all HOUND steamers are fitted with adjustable flaps for optimum baking results and roasting performance. ERROR CODES The CM model is fitted with an automatic error code system which reduces the number of service calls. COMFORT The hinged front panel ensures that the service engineer has quick access to all important components. DIRECT AIR EXHAUST The built-in air exhaust system enables quick and efficient removal of humidity from the oven compartment during operation. HINGED DOOR All steamers are available with a left-hand hinged or a right-hand hinged door. Left-hand hinged door is standard. The oven door is subsequently reversible. MODULAR SYSTEMS All HaUNt> steamers are part of a modular system and can be combined to form a Combi-Plus System. (Apply for leaflet) DRIP-TRAY SYSTEM Efficient drip-tray system reduces the risk of slippery floors as it intercepts all condensed moisture from the oven door. AFSYSTEM The steam generator is fitted with a hygienic AF system which ensures daily cleaning before steaming.
III:; 81 HOUNO COMBI STEAMER MODEL CM/CMC Drai I} 50 mm outside Water consumption' Temperature range 1150 51 351 40] 401 401 451 451 451 20-250 C (preheating to 300 C - optional extra) Width 900 rnrn ~oo rnm 900 mm ~oo rnm e>oomm 900 mm 125mm 25mm Hei~ht - table model 840mm ;/70 rnm 1100mm 1230mm OOmm 1360 rnm Height incl. stand 1495 rnm 1495 mm 495 rnrn 1495 mm 1595 mm 1855 mm 495 mm 495 mrn Depth (excl. handle) 805 mm 805 mm 805 mm 805 rnrn 805 mm 805 mm 920 mrn 920 mm Weight 106 kg 4kg 130 kg 140 kg 170 kg 190 kg 170k~ 90kj * With 85 mm spacing ** Available with other voltage *** Max. water consumption per hour -steaming (excl. condensation) I Distributor HOUND A/S ALSVPJ I DK-8900 Randers TEL +45 87 1147 FAX +45 871147 E-mail: houno@h( www.houno.com.. ~~ '~c ~ ". '- ~ ',",%,~.,- c