Convection and pastry oven Inoxtrend LS608ENB

A static prover creates the still, warm, humid air that yeasted dough needs to rise without forming a skin or collapsing. The Inoxtrend Prover LS608ENB holds eight standard 60x40 trays in a sealed cabinet where temperature is maintained between 30 and 60 °C. Without fans or forced convection, the heat and moisture remain evenly distributed, so every tray proofs at the same rate and the crumb structure stays open and even.

The operator loads the trays through the front door, sets the desired temperature on the control panel, and closes the door. The unit heats to the set point and holds it until the dough has risen to the correct volume. Because the cabinet is sealed, humidity stays high and the surface of the dough does not dry out, eliminating the need for covering films or steam injection during the cycle.

The cabinet is built from stainless steel, with an interior that is smooth and free of crevices. Eight tray slides are spaced 78 mm apart, allowing room for tall dough pieces or stacked trays. The exterior dimensions of 880 mm wide, 710 mm deep and 930 mm high give a footprint that fits alongside most convection ovens, so the workflow from proofing to baking stays compact.

A single 2.0 kW heating element draws power from a 230 V single-phase supply, the standard circuit in professional kitchens. The temperature range of 30 to 60 °C covers all yeasted doughs, from croissants to sourdough.

Cleaning is limited to wiping the interior with a damp cloth after each use; the stainless steel surface resists corrosion and does not absorb odours. The door seal should be checked weekly to ensure the cabinet remains airtight and humidity is retained.

The LS608ENB is a single model; no variants are listed. It is designed for use with standard 60x40 trays and fits into the Inoxtrend bakery line alongside their convection ovens and retarder-provers.