Convection oven FM industrial RX 203 V26

A convection oven circulates hot air around the chamber with a fan, spreading heat evenly across every surface. This constant movement eliminates cold spots and speeds up cooking, letting bakery items brown uniformly without turning the trays. The fan also shortens the time needed, so batches follow one another faster during service.

The RX 203 V26 loads three perforated aluminium trays, each sized for a GN 1/2 gastronorm container or a 340 by 240 mm sheet. Trays slide onto dual-position racks spaced 80 mm apart, so the operator can choose the height for each product. The door opens with an ergonomic handle and closes on double glazing that keeps the heat inside while letting the baker watch the progress.

To start, the operator sets the temperature dial up to 250 °C and the timer for up to 60 minutes or to continuous mode. Indicator lights show when the oven is heating and when the timer is running. A safety thermostat cuts power if the temperature rises beyond the set point, protecting both the food and the appliance.

Inside, the chamber is AISI 430 stainless steel, chosen for its resistance to corrosion and ease of cleaning. The exterior measures 500 mm on each side and 450 mm high, fitting on a standard worktop or a mobile stand. At 22 kg, the unit can be moved by one person without a trolley, yet it stays stable during operation.

The 2.25 kW element draws a steady load that matches a single-phase 230 V circuit, the common supply in professional kitchens. A temperature range up to 250 °C covers baking, roasting and finishing, while the 360 by 290 by 260 mm interior holds three trays without crowding.

After use, the trays lift out and wash separately. The stainless chamber wipes clean with a damp cloth; no detergent is needed for routine upkeep. The double-glazed door and the safety thermostat require no maintenance beyond checking that the seals remain intact.

A variant, the RX 203 V26 H, adds a humidifier for an extra charge, extending the oven's use to breads that need steam during the first minutes of baking.