CECLE Machine

JC-4/6 Steam Convection Oven for Food Processing

$3,600.00 USD

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Taxes included. Shipping calculated at checkout.

Model JC-4 (Economical style) C-4 (Luxury style) JC-6 (Economical style) C-6(Luxury style)

Capacity 70L/90L

Shipping method DDP by sea to door about (45-65days)

Quick Answer: The CECLE JC-4/6 combi oven combines four essential commercial thermal cooking.

CECLE JC-4/6 vs. Traditional / Generic Alternative

Where the CECLE JC-4/6 stands out against manual or generic steam convection oven — measured on the dimensions buyers care about most.

Pressure Consistency

CECLE JC-4/6The CECLE Steam Convection Oven holds working pressure steady across batches, cutting weak-output rejects.

Inconsistent Contact PressureForce drifts part to part, causing weak seals or incomplete transfer.

Output Speed & Throughput

CECLE JC-4/6It is tuned for continuous commercial throughput with minimal idle time.

Slow Manual CyclingLoading and cycling depend on operator pace, capping real throughput and raising labor cost.

Operational Mechanism & Drive

CECLE JC-4/6Its drive removes operator-dependent variation, so output stays consistent.

Manual Lever OperationOutput depends on operator strength and drifts between shifts.

Chassis Rigidity & Vibration Resistance

CECLE JC-4/6The frame is built rigid to damp vibration and hold alignment under load.

Lightweight Sheet Metal ConstructionProne to chassis flex, frame warping over time, and seal leakage.

Technical Specifications

Food Item	Recommended Mode	Recommended Temp & Humidity	Reference Time	Tips & Notes
Whole Roast Chicken	Combi Steam-Bake Mode	190°C–210°C, 20%–30% Steam	35–45 min	Crispy golden skin with juicy breast meat; no need to flip or brush with oil midway
Thick-Cut Ribeye Steak	Combi / High Convection	220°C–240°C, 10% Steam	8–12 min	Locks in juices with rapid Maillard browning; achieves tender medium-rare finish
Steamed Whole Fish / Seafood	Pure Steam Mode	100°C–105°C, 100% Steam	8–12 min	Gentle steam prevents protein overcoagulation; fish stays tender and flaky
Artisan Sourdough / Toast	Convection + Steam Burst	210°C–230°C, high steam for first 2 min	20–25 min	Initial steam burst allows maximum oven spring and ear bloom; dry bake yields crispy crust
Dim Sum / Dumplings / Buns	Pure Steam Mode	100°C, 100% Steam	10–15 min	Smooth, plump skins without collapsing; base stays dry without waterlogging

Specification Item	JC-4 (70L Economy)	C-4 (70L Deluxe)	JC-6 (90L Economy)	C-6 (90L Deluxe)
Usable Chamber Volume	70 Liters (70L)	70 Liters (70L)	90 Liters (90L)	90 Liters (90L)
Tray Capacity & Sizing	4 Tiers (Standard GN Trays)	4 Tiers (Standard GN Trays)	6 Tiers (Standard GN Trays)	6 Tiers (Standard GN Trays)
Total Rated Power	6.0 kW (Approx. 8 HP)	6.0 kW (Approx. 8 HP)	8.0 kW (Approx. 11 HP)	8.0 kW (Approx. 11 HP)
Operating Voltage	220V Single-Phase / 380V Three-Phase (50/60Hz)	220V Single-Phase / 380V Three-Phase (50/60Hz)	380V Three-Phase (50/60Hz)	380V Three-Phase (50/60Hz)
Temperature Control Range	30°C – 300°C (Microcomputer Precision)	30°C – 300°C (Microcomputer Precision)	30°C – 300°C (Microcomputer Precision)	30°C – 300°C (Microcomputer Precision)
Steam Humidity Control	Pulsed Direct-Injection System	PID High-Precision Direct-Injection	Pulsed Direct-Injection System	PID High-Precision Direct-Injection
Smart Touch Display	Color LCD (12 Preset Programs)	Color LCD (18 Preset Programs)	Color LCD (12 Preset Programs)	Color LCD (18 Preset Programs)
Packaging Dimensions (L×W×H)	82 × 72 × 62 cm (32″ × 28″ × 24″)	82 × 72 × 62 cm (32″ × 28″ × 24″)	77 × 78 × 93 cm (30″ × 31″ × 37″)	77 × 78 × 93 cm (30″ × 31″ × 37″)
Chamber & Housing Material	Thickened Food-Grade SUS304 Brushed SS	Thickened Food-Grade SUS304 Mirror/Brushed SS	Thickened Food-Grade SUS304 Brushed SS	Thickened Food-Grade SUS304 Mirror/Brushed SS
Door Construction	Dual-Layer Low-E Hollow Tempered Glass	Dual-Layer Low-E Hollow Tempered Glass	Dual-Layer Low-E Hollow Tempered Glass	Dual-Layer Low-E Hollow Tempered Glass

Compatible Applications & Materials

industrial products — primary target products for this Steam Convection Oven line
Standard industrial materials compatible with the machine's rated spec range
B2B production lines and contract manufacturing workshops

Standard Operating Procedure (SOP)

Setup: connect the required power / air supply and verify the control display.
Parameter preset: set speed / temperature / pressure per the product spec.
Material loading: place the product in the correct fixture / mold slot.
Execution: start the cycle; monitor for stable, repeatable output.
Quality check: inspect the first units; adjust if deviation appears.
Safety & cooldown: use Emergency Stop on abnormality; allow cooldown before maintenance.

Engineering FAQ

What is a Combi Oven, and how does it fundamentally differ from standard ovens or steamers?
A: Standard ovens rely strictly on dry radiant or convection heat, which can easily dehydrate meats and dry out dough. Standard steamers max out at 100°C and cannot brown or crisp food. The CECLE Combi Oven integrates convective hot air baking (up to 300°C) with high-pressure direct-injection micro-steam. It operates as a pure steamer, a pure convection oven, or a combined steam-baking unit that roasts food crispy on the outside while maintaining tender, juicy interiors—all while significantly reducing cook times.

How should I choose between the 70L (4-Tray) and 90L (6-Tray) models, as well as Economy vs. Deluxe?
A: Match your selection to your kitchen capacity and recipe requirements: 70L Models (JC-4 / C-4) : Compact countertop footprint; ideal for boutique cafes, salad bars, small bakeries, or bistros with 50–80 seats. 90L Models (JC-6 / C-6) : Larger interior volume with 6 tiers for higher volume throughput; suited for restaurants with 100+ seats, central kitchens, or high-volume hotel lines. Economy vs. Deluxe : The primary difference lies in the controller and recipe presets (Economy includes 12 standard one-touch menus; Deluxe includes 18 advanced multi-stage chef programs with finer humidity regulation).

Is it mandatory to connect the unit through a water softener or purification system?
A: Yes, using softened, filtered water is strongly recommended . The combi oven relies on precise internal steam generation nozzles. Tap water with mineral hardness will deposit calcified scale when boiled, clogging fine nozzles and degrading heating elements. Softened water prevents limescale buildup, extends component life, and ensures pure steam quality.

What routine maintenance keeps the JC-4/6 stable for long production runs?
A: Keep the working area clean, verify the rated power/air supply before each shift, and inspect wear parts per the technical manual. Stable input conditions are the main factor in consistent output and long service life.

Which product sizes and formats can the JC-4/6 handle?
A: The machine is configured for its rated specification range (see Technical Specifications). For formats outside the standard range, CECLE can advise on tooling or model selection.