CTO

Sliding Racks: (4) 26.5" x 26.5"
Cooking Surface: 19.51 Sq. Ft.

The Convecture Tri Oven uses a unique patented circulation method to achieve the heat movement used in the convection ovens. This novel concept defines the next generation of technology in multi-use smokers.

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Capacity

Brisket

Brisket

12 (12 lbs)
Ribs

Ribs

24 (3 & Down)
Boston Butt

Boston Butt

24 (10 lbs)
Turkey

Turkey

8 (14 lbs)
Chicken

Chicken

96 Half
48 Whole (3.25 lbs)

ConvectureTM Tri Oven

Construction

Heavy duty 12 gauge steel interior side walls (100% welded & inspected seams) tubular steel frame, 22 gauge stainless steel exterior, mineral wool insulation – rated 1200 degrees F. (contains no asbestos or fiberglass)

Electrical

110 volts, 60 HZ, single phase, 15 amp -AVOID NON-GROUNDED EXTENSION CORDS.

Gas Burner

One (1) 65,000 BTU burner with electronic ignition. Available for LPG (Propane) or natural gas.

Firebox

Two (2) regular fireplace size logs will last for up to 6 hours of cooking. Air over firebox circulation.

Temperature range

Thermostat control range 100 degrees F. to 325 degrees F.

Upper Limit Control Switch

Extra safety feature (set at 350 degrees F).

Dial Thermometer

2 1/2″ diameter.

Heavy Duty Foot Switch

Rotisserie advance.

Casters

Four (4) Heavy duty, ETL approved.

ConvectureTM System

Two (2) 1/4 HP motor with 10″ fan blade provides a mix of both heat and smoke for product consistency.

Flue

4″ Diameter.

Grease Drain

2″ Pipe with 2″ Ball Valve.

Weight

2600 lbs, uncrated.

Rotisserie

12 Racks, 18″ X 48″, 72 Sq. Ft. total cooking surface.

Material

Nickel-chrome (stainless available at extra cost) removable for easy cleaning.

Rotisserie Drive

Heavy duty 1/4 HP motor- long lasting chain drive system utilizing gear reduction.

Optional Equipment

Cook and Hold, Competition Switch and other options available.

CTO Uncrating

CTO Installation

CTO Maintenance and Cleaning

CTO Dimensions
Dimensions

Pit Dimensions

CTO Dimensions