It suits countertop and back-bar catering operations that need to bake, hold and present potatoes, bread, croissants, baguettes, pastries and savouries. Fan-assisted convection supports varied baking, while the upper heated display lets operators merchandise cooked products from the same compact unit.

Its total capacity is 120 potatoes weighing 8 oz each: 60 cooking in the main oven and 60 held in the display area. It can cook approximately 60 potatoes of this size in 60 minutes, giving an approximate output of 60 x 8 oz potatoes per hour.

Its independently heated and illuminated upper display provides 360° product visibility. Front and back opening doors provide flexible access for staff or customer self-service, while the heated area can hold and merchandise baked products separately from the main cooking chamber.

It is supplied with 3 fully removable wire shelves. Their non-tilt design supports normal tray use, while removing them opens the entire oven cavity for larger items and makes the shelves and interior easier to clean.

The VISTA60 is 640 mm high and 490 mm wide. These measurements help buyers assess vertical and counter-space clearance when planning a countertop or back-bar position.

The internal chamber measures 270 mm high, 375 mm wide and 350 mm deep. These dimensions help operators judge whether their intended products and compatible trays will fit within the cooking space.

The oven has a 2.945 kW power rating and is intended for a 230V plug connection. Position it so the electrical socket remains readily accessible, keep the mains lead away from hot surfaces and do not push excess cable beneath the oven.

Yes. It has a built-in 90-minute audible timer. Operators can set the required cooking period after loading the prepared trays; the timer rings when the selected period has elapsed, helping staff manage repeat batches during service.

A full load of 60 potatoes weighing 6 oz to 8 oz each takes approximately 60 minutes at 190°C to 200°C. A batch of 45 larger 10 oz potatoes has similar guidance. Large or tightly packed potatoes may benefit from a lower temperature and longer cooking time to maintain even results.

Yes. The upper display has an independent heater operated by its display-oven switch. It can be switched on when needed, although keeping the main oven at its normal operating temperature provides the best holding results. The lower display temperature helps avoid continuing to cook potatoes as aggressively as the main chamber.

An included stainless steel humidifier tray can help reduce pastry drying in the heated display. Fill it only with cold water before switching on the oven, either by lifting the perforated element cover or through its filling hole. Water must not be poured directly over the surrounding element area.

Allow the oven to cool and unplug it before cleaning. Use warm soapy water and a soft cloth on exterior panels, remove the wire shelves for washing, and avoid abrasive or corrosive products. Do not submerge the oven or clean it with a water jet.

The VISTA60 has a silver appearance built around polished stainless steel and glass, with a food-grade stainless steel interior. The curved transparent display gives customers broad visibility of held products while presenting a clean, contemporary countertop or back-bar appearance.

The VISTA60 has a product weight of 33 kg. Operators should account for this weight when selecting a firm, stable counter and when arranging safe lifting or repositioning of the oven.

It has a 1-year guarantee from the date of purchase. Whether this covers parts only or parts and labour depends on the purchase contract. Consumable or wear-related items such as bulbs, fuses, the main door seal, glass and mains-lead damage are excluded.

The manufacturer's model reference is VISTA60, and the product barcode is 718603080922. The pack quantity is 1 oven. These identifiers help distinguish this King Edward bake and display model from related products and replacement parts.

The exterior and interior become hot during operation. Trained operators should use oven gloves that protect the wrist and lower arm, stand clear when opening the main door because heat and steam escape, and avoid resting heavy objects on the open door because this can damage its hinges and seal.

The gaps around the upper door and side glass let steam escape during cooking and holding. They are an intentional part of the design, helping reduce condensation that could dampen food or mist the display and obscure the products inside.

Fit and adjust the 4 feet so the oven stands firmly and level on its supporting surface. Keep it away from the counter edge, leave the electrical socket accessible and ensure passing staff or customers cannot brush against the hot exterior. Lift the unit from beneath its base when repositioning it.