Convection oven FM industrial RX 203

A convection oven circulates hot air around the food with a fan, spreading the heat evenly and cutting baking time. The fan draws air over heating elements, then forces it through the cavity so every tray receives the same temperature. This method gives consistent colour and texture across large batches of bread, pastries or roasted items without rotating the trays.

The RX 203 holds three perforated aluminium trays spaced 80 mm apart. The operator slides each tray into its runners, sets the temperature up to 250 °C, and chooses either a timed bake of up to 60 minutes or continuous operation. A safety thermostat prevents overheating, and the timer sounds when the cycle finishes. The trays are removed with heat-resistant gloves once the oven has cooled sufficiently.

The oven is built on a stainless-steel chassis with a single door that seals the cavity. The 2.25 kW heating element runs on a 230 V single-phase circuit, the standard supply in most professional kitchens. At 22 kg, the unit can be lifted by two people and placed on a worktop or a mobile stand. Its footprint of 500 by 545 mm fits between standard worktop depths and leaves room for a second oven alongside.

The perforated aluminium trays allow air to circulate under the food, browning the base evenly. After each use, the trays and cavity are wiped with a damp cloth and mild detergent; the aluminium surface resists corrosion and does not require seasoning. The door seal should be checked periodically for food debris to maintain an airtight fit.

The RX 203 is supplied with three trays as standard and is listed in the bakery section of the FM Industrial catalogue.