Convection oven FM industrial RX 603 V26

A convection oven moves hot air continuously around the cooking chamber, eliminating cold spots and speeding up heat transfer. The reversing fan draws air from the back, pushes it across the heating elements and then circulates it evenly over every tray, so each item bakes at the same rate regardless of position. This method reduces cooking times and allows lower set temperatures compared with static ovens, while still producing consistent colour and texture across large batches of bread, pastries or roasted meats.

The operator loads up to three GN1/1 trays or 600 × 400 mm baking sheets onto the two-position guides, which are spaced 80 mm apart to accommodate taller items. The door microswitch cuts power to the fan and elements the moment the door opens, so there is no risk of hot air escaping or the cycle being interrupted. The timer is set manually for up to 60 minutes or left in continuous mode for longer processes. Temperature is adjusted with a separate dial, and the indicator lights show when the oven is heating and when the timer is running. An end-of-cycle alarm sounds once the set time elapses, and the interior light lets the operator check progress without opening the door.

The cooking chamber is built from AISI 430 stainless steel, chosen for its resistance to corrosion and ease of cleaning in a busy bakery. The double-glazed door retains heat and reduces energy loss, while the rounded ergonomic handle provides a secure grip even with wet or gloved hands. A safety thermostat prevents overheating, and the supplied four trays match the guides for immediate use.

The 3.9 kW power rating reflects the load the oven places on a single-phase 230 V circuit, typical of professional kitchen supplies. At 54 kg, the unit can be moved by two people using a sack trolley, and its 820 × 755 × 475 mm footprint fits on most worktops or mobile stands. The 250 °C maximum temperature covers baking, roasting and proofing, while the 680 × 470 × 285 mm internal space holds three full-size gastronorm trays.

Cleaning involves wiping the stainless chamber with a damp cloth after each use, removing the trays for separate washing, and occasionally vacuuming the fan guard to prevent dust build-up. The two-position guides can be lifted out for deeper cleaning, and the door seal should be checked periodically for wear.

Two variants are available: the standard RX 603 V26 and the RX 603 V26 H, which adds a humidifier for crust control and steam injection during baking.

The oven is listed in the bakery equipment section of the FM Industrial catalogue.