Convection oven FM industrial RXL 304

This oven's fan-driven airflow crisps pastry edges while keeping the center of each sheet moist, so every tray of croissants or puff-pastry appetizers finishes at the same golden stage. This method cooks food faster and more uniformly than still-air ovens, eliminating cold spots and reducing the need to rotate trays during service. The RXL 304 uses this principle to bake, roast or reheat across four shelves without flavour transfer. The operator loads up to four GN 2/3 trays onto the perforated aluminium shelves, sets the temperature on the dial up to 250 °C, and chooses either a timed cycle of up to 60 minutes or continuous operation. A safety thermostat cuts power if the oven overheats. The 80 mm gap between trays allows airflow around larger items such as whole joints or sheet pans. The oven is built as a single stainless-steel cabinet with a hinged door and a glass panel. Four perforated aluminium trays are supplied, each matching the GN 2/3 gastronorm standard. The 3.1 kW heating element draws power from a 230 V single-phase supply, the standard circuit in most professional kitchens. The 590 mm width and 665 mm depth fit against a worktop or wall, while the 540 mm height clears most under-counter cupboards. At 38 kg the unit can be moved by two staff using the side handles. Controls include a temperature dial that sets the target up to 250 °C, a timer that counts down from 0 to 60 minutes, and a continuous mode switch for longer service. The safety thermostat is automatic and requires no user setting. The 250 °C maximum temperature opens processes such as baking bread, roasting meats and crisping pastries. The 3.1 kW power rating indicates the load on the kitchen circuit, while the 230 V requirement matches the standard single-phase outlet. The 38 kg weight shows the unit is portable but not light enough for one person to lift alone. The 590 x 665 mm footprint determines the space it occupies on the floor or worktop. Cleaning involves removing the trays and wiping the interior with a damp cloth. The perforated aluminium trays can be washed in a sink or dishwasher. The stainless-steel exterior is wiped down with a mild detergent, avoiding abrasive pads that could scratch the surface. The fan and heating element are accessed by removing the rear panel, a task typically performed during scheduled maintenance. The RXL 304 is a single model; no variants are listed. It is categorised under convection ovens in the FM Industrial professional catering range.