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IceMachinesPlus.com is your trusted source for Atosa .
- Authorized Atosa dealer, ensuring genuine commercial and manufacturer support
- Fast shipping available on in-stock Atosa CTCO-100
- Competitive pricing backed by a 30-day price match guarantee
Atosa CTCO-100 CookRite Convection Oven Electric Counter Top
| Manufacturer | Atosa |
|---|---|
| Model Number | CTCO-100 |
| Manufacturer Part # | CTCO-100 |
| kW (per deck) | 1.0 - 5.99 KW |
| Base | Legs |
| Interior Finish | Stainless Steel Interior |
| Type | Standard |
| Size | Full/standard Size |
| Control Type | Manual Controls |
| Exterior Finish | All Stainless Steel Exterior |
| Height | 23.16" |
| Depth | 27.1" |
| Weight | 108 lbs |
| cETLus | Yes |
| ETL-Sanitation | Yes |
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About this item
Product Details
Product Details
Bring controlled batch baking to your countertop.
The Atosa CTCO-100 CookRite convection oven is an electric countertop model for commercial baking. Circulating hot air supports batch cooking, while manual temperature and timer controls allow staff to adjust settings directly. The oven also offers one-shot steam injection for recipes that call for a brief steam application. It’s a practical option for operators who want a dedicated baking station with straightforward controls.
Adapt the recipe to convection baking
Moving air changes how heat reaches the food, so a recipe developed for a conventional oven deserves a trial batch before full production. Check the product’s cooking instructions, assess browning and texture, and record the settings that deliver the intended result.
Once a recipe is established, document the preparation method and loading arrangement alongside the temperature and cooking time. A written recipe record gives different employees a shared reference instead of relying on memory during a rush. You’ll also have a starting point for evaluating adjustments when a product or ingredient changes.
Prepare each batch for consistent results
| Factor | Baking approach |
|---|---|
| Portions | Maintain consistent product sizes and spacing within each pan. |
| Pans | Use flat, suitable baking pans and center them on the racks. |
| Loading | Distribute pans evenly and preserve space for circulating air. |
Match the oven to your daily baking routine
Evaluate the CTCO-100 against the products you bake most often and the number of batches your shift requires. Consider preparation, loading, baking, unloading, and the space needed for finished trays. Countertop placement should support that sequence without crowding adjacent work areas.
Compare your existing pans with the documented rack and chamber dimensions before ordering. Pan fit involves usable clearance around the food as well as the ability to slide a tray inside. Tall products also need room above the pan, so rack count alone doesn’t establish the right loading arrangement.
Monitor progress through the door
The viewing window and interior light allow staff to monitor developing color without repeatedly opening the oven. Visual checks are useful during baking, alongside the checks specified for the product being cooked.
Atosa also lists a removable wire rack holder. That access supports routine cleaning around the baking area. Review Atosa’s CTCO operating manual for the model-specific operating sequence and care instructions.
CookRite CTCO-100 convection oven FAQs
Equip your baking station with the Atosa CTCO-100 for convection baking, direct temperature and timer control, and one-shot steam injection. Call 1-877-900-4423 for help matching this CookRite convection oven to your operation, or browse our Atosa equipment.
Certifications
ETL Sanitation
The item meets or exceeds the sanitation standards set by Edison Testing Laboratories (ETL).
ETL US & Canada Listed
The item meets or exceeds ETL safety standards as well as those set by Canada and the U.S.
