Convection oven Convotherm C4eD20.10

A convection oven circulates hot air around food using a powerful fan, ensuring even cooking and browning without cold spots. The fan speed can be adjusted to control how quickly heat is transferred, which affects texture and moisture retention. This method reduces cooking times compared to static ovens and allows multiple trays to be cooked simultaneously without flavour transfer between dishes.

The Convotherm 4 easyDial 20.10 is designed to hold twenty GN 1/1 trays, making it suitable for high-volume service. The operator loads trays onto the rack, selects the desired programme using the easyDial control, and sets additional parameters such as fan speed, humidity or moisture removal. The core temperature sensor monitors the internal temperature of food, ensuring precise doneness. Once cooking is complete, the oven can regenerate chilled or frozen meals to serving temperature while maintaining texture and moisture.

The oven is constructed from stainless steel, with a control panel that includes a USB port for data storage and software updates. The Natural Smart Climate system adjusts air flow and temperature dynamically, while the Crisp&Tasty, BakePro and HumidityPro functions allow fine-tuning of moisture levels for different types of food. The disappearing door option extends the width when open, providing easier access to trays without taking additional floor space when closed.

Controls include a programmable fan with five speed settings, five moisture-removal levels, five humidity settings and five traditional baking levels. The preheat bridge ensures the oven reaches the correct temperature before cooking begins. The ConvoClean+ system automates cleaning by circulating detergent and rinsing without manual scrubbing, while the Filtercare interface allows maintenance of the air filtration system.

The 38.9 kW power rating indicates a high-capacity electrical supply is required, typically a three-phase 400 V circuit. The 257 kg weight means the unit must be positioned on a stable, reinforced floor or worktop. The footprint of 890 x 820 mm fits standard kitchen layouts, while the height of 1942 mm may require ceiling clearance checks. The disappearing door option increases the width to 1002 mm when open, which must be accounted for in kitchen planning.

Cleaning involves the ConvoClean+ system, which runs a fully automatic cycle. The HygieniCare contact points reduce bacterial growth on surfaces frequently touched by staff. The USB port allows HACCP and pasteurisation data to be exported for record-keeping, while the optional Ethernet/LAN interface enables remote monitoring and control.

Optional upgrades include a gas system, sous-vide sensor, external core temperature sensor, steam and vapour removal hood, and the disappearing door. The oven can be specified without the ConvoClean+ system, though this requires manual cleaning with single-measure detergent dispensing.

This model is positioned in the professional catering catalogue under convection ovens, suitable for hotels, restaurants and large-scale food production.