{"product_id":"54012","title":"Winco Benchmark 54012 Countertop Oven","description":"\u003ch2\u003eWinco Benchmark 54012 Multi-Function Countertop Oven (23\" Wide, 12\" Opening, 1750W, 120V, Salamander\/Baker\/Oven)\u003c\/h2\u003e\n\n\u003cp\u003eThe Winco Benchmark 54012 is a 23-inch wide countertop multi-function oven that operates as a salamander, a baker, or a finishing oven from a single 120V plug. The 12-by-3-inch opening accepts a 12-inch pizza, a half-size sheet pan, or multiple sub sandwiches for toasting and melting. The 90 to 550 degree Fahrenheit thermostat range covers everything from holding to high-temperature broiling and pizza baking.\u003c\/p\u003e\n\n\u003cp\u003eStainless steel construction, full insulation that keeps the exterior under 150 degrees Fahrenheit, separate top and bottom heater switches, a 60-minute timer with stay-on, and 3-inch adjustable legs for easy under-unit cleaning. The unit is built for sandwich shops, pizzerias, c-stores, snack bars, concession stands, country clubs, and any operation that needs flexible cooking from a small countertop footprint.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSandwich shop melt and toast station\u003c\/li\u003e\n\u003cli\u003ePizza shop personal-size and finishing oven\u003c\/li\u003e\n\u003cli\u003eConvenience store hot food program\u003c\/li\u003e\n\u003cli\u003eBar food and snack service\u003c\/li\u003e\n\u003cli\u003eConcession stand at sports venues\u003c\/li\u003e\n\u003cli\u003eCountry club pool deck or halfway house\u003c\/li\u003e\n\u003cli\u003eBakery roll and pastry finishing\u003c\/li\u003e\n\u003cli\u003eCafeteria or hospital floor pantry\u003c\/li\u003e\n\u003cli\u003eHotel guest-floor breakfast station\u003c\/li\u003e\n\u003cli\u003eCatering commissary backup or auxiliary oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eThree Functions In One Cabinet\u003c\/h3\u003e\n\u003cp\u003eThe 54012 operates as three different appliances depending on how the operator runs the heater switches. With the top element on at high heat the unit functions as a salamander for melting cheese, browning casserole tops, and finishing au gratin. With the bottom element on the unit functions as a baker for pizzas, focaccia, and bread. With both elements running together the unit functions as a full convection-free oven for sub sandwiches, hot apps, and casseroles. The 60-minute timer with stay-on feature handles both timed and indefinite-hold operations.\u003c\/p\u003e\n\n\u003ch3\u003eFully Insulated Stainless Steel Cabinet\u003c\/h3\u003e\n\u003cp\u003eHeavy insulation keeps the outside cabinet temperature under 150 degrees Fahrenheit even during sustained high-heat use. That matters in tight prep lines, food trucks, and pass-throughs where staff brush against equipment. Stainless steel exterior and interior wipe down with a damp cloth and a degreaser, and the 3-inch adjustable legs lift the unit for easy under-cabinet cleaning.\u003c\/p\u003e\n\n\u003ch3\u003eIndependent Top and Bottom Heater Switches\u003c\/h3\u003e\n\u003cp\u003eOperator-selectable top, bottom, or both elements gives flexibility no single-purpose oven offers. A pure salamander cannot bake. A pure pizza oven cannot brown a cheese melt from above without a hot top stone. The 54012 does both because the operator chooses which element fires.\u003c\/p\u003e\n\n\u003ch3\u003eTemperature Range\u003c\/h3\u003e\n\u003cp\u003e90 to 550 degrees Fahrenheit covers proofing at the low end, baking at the mid range, and broiling\/salamander work at the high end. The thermostat is continuous-variable not stepped, so the operator dials in exact temperatures for the menu item.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to the 54016\u003c\/h3\u003e\n\u003cp\u003eThe 54016 is the same oven in a wider 27-inch cabinet with a 16-inch by 3-inch opening. Choose the 54016 if you need to handle a 16-inch pizza, a full hotel pan rotated long-side-in, or longer sub sandwiches. Choose the 54012 if a 12-inch pizza and half-size pan capacity is sufficient and you want the smaller countertop footprint.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to a Conveyor Oven\u003c\/h3\u003e\n\u003cp\u003eA conveyor oven cooks at a fixed time and temperature for unattended throughput. The 54012 cooks attended, with the operator pulling product based on visual check. Choose a conveyor for high-volume single-item production. Choose the 54012 for flexible menus and lower volume.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eModel Number\u003c\/td\u003e\n\u003ctd\u003e54012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWinco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeries\u003c\/td\u003e\n\u003ctd\u003eBenchmark\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eMulti-function countertop oven (salamander, baker, oven)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExterior Dimensions\u003c\/td\u003e\n\u003ctd\u003e23\"W x 17\"D x 10\"H (legs add 3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOpening\u003c\/td\u003e\n\u003ctd\u003e12\" x 3\"\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacity\u003c\/td\u003e\n\u003ctd\u003eFits 12-inch pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature Range\u003c\/td\u003e\n\u003ctd\u003e90 to 550 degrees Fahrenheit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeater Control\u003c\/td\u003e\n\u003ctd\u003eIndependent top and bottom switches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTimer\u003c\/td\u003e\n\u003ctd\u003e60-minute with stay-on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePower\u003c\/td\u003e\n\u003ctd\u003e1750 watts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVoltage\u003c\/td\u003e\n\u003ctd\u003e120V, 60Hz, 1-phase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmperage\u003c\/td\u003e\n\u003ctd\u003e14.6 amps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePlug\u003c\/td\u003e\n\u003ctd\u003eNEMA 5-15P (US), NEMA 5-20P (Canada)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eStainless steel, fully insulated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax Exterior Temperature\u003c\/td\u003e\n\u003ctd\u003eUnder 150 degrees Fahrenheit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegs\u003c\/td\u003e\n\u003ctd\u003e3-inch adjustable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003ecETLus, ETL-Sanitation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\u003cp\u003eThe 54012 plugs into a standard 120V 15-amp circuit using a NEMA 5-15 receptacle in the United States. In Canada it ships with a NEMA 5-20 plug requiring a 20-amp receptacle. At 14.6 amps the unit should run on a dedicated circuit to avoid breaker trips when other equipment is on the same line.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDedicated 120V 15-amp circuit (US) or 20-amp circuit (Canada)\u003c\/li\u003e\n\u003cli\u003eNEMA 5-15 receptacle (US) within reach of factory cord\u003c\/li\u003e\n\u003cli\u003eHeat-resistant countertop rated for unit weight\u003c\/li\u003e\n\u003cli\u003e3-inch leg clearance under the unit\u003c\/li\u003e\n\u003cli\u003eCombustible surface clearance per manual\u003c\/li\u003e\n\u003cli\u003eHood requirements confirmed with local AHJ\u003c\/li\u003e\n\u003cli\u003eInitial burn-in cycle per manual before first food contact\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eWhat can the 54012 cook?\u003c\/h4\u003e\n\u003cp\u003eThe 54012 functions as a salamander, baker, and full oven. It bakes 12-inch pizzas, toasts sub sandwiches, melts cheese on French onion soup or au gratin dishes, finishes casseroles, broils thin proteins, holds product, and reheats hot apps.\u003c\/p\u003e\n\n\u003ch4\u003eDoes it have separate top and bottom controls?\u003c\/h4\u003e\n\u003cp\u003eYes. Independent switches control the top and bottom heating elements. Run top only for salamander work, bottom only for baking, or both for full oven operation.\u003c\/p\u003e\n\n\u003ch4\u003eHow hot does the outside cabinet get?\u003c\/h4\u003e\n\u003cp\u003eThe fully insulated stainless steel cabinet stays under 150 degrees Fahrenheit on the exterior even during sustained high-heat operation.\u003c\/p\u003e\n\n\u003ch4\u003eWhat size pizza fits?\u003c\/h4\u003e\n\u003cp\u003eA 12-inch pizza fits the 12-by-3-inch opening. For 16-inch pizzas use the 54016.\u003c\/p\u003e\n\n\u003ch4\u003eIs the 54012 a convection oven?\u003c\/h4\u003e\n\u003cp\u003eNo. It is a radiant heat oven with separate top and bottom elements. There is no fan for forced air convection.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the 54012 need a hood?\u003c\/h4\u003e\n\u003cp\u003eHood requirements depend on local code and menu. Many jurisdictions allow ventless or Type II operation for countertop electric ovens. Confirm with your AHJ.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eWinco provides a manufacturer warranty on the Benchmark series. Refer to the spec sheet and included paperwork for current terms.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"name\": \"Winco Benchmark 54012 Multi-Function Countertop Oven\",\n      \"sku\": \"54012\",\n      \"mpn\": \"54012\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Winco\"},\n      \"category\": \"Commercial Countertop Ovens\",\n      \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/54012.jpg?v=1780022433\",\n      \"description\": \"Winco Benchmark 23-inch wide multi-function countertop oven. Operates as salamander, baker, or oven. 12-inch by 3-inch opening fits a 12-inch pizza. 90 to 550 degree Fahrenheit thermostat. 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Pizzas, sub sandwiches, melts, casseroles, broiled proteins, hot apps, and hold-and-reheat work.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does it have separate top and bottom controls?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Independent switches control top and bottom elements for salamander, bake, or full oven operation.\"}},\n        {\"@type\": \"Question\", \"name\": \"How hot does the outside cabinet get?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Stays under 150 degrees Fahrenheit on the exterior even during sustained high-heat use.\"}},\n        {\"@type\": \"Question\", \"name\": \"What size pizza fits?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A 12-inch pizza fits the 12-by-3-inch opening. 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