Convection oven FM industrial RXL 604 PLUS

A convection oven circulates hot air around food with a fan, spreading heat evenly and cutting cooking time. The fan draws air across a heating element, then forces it through ducts that surround the cooking cavity. This constant flow transfers heat faster than still air, browning and crisping surfaces while keeping the interior moist. The method suits baking, roasting, grilling and rethermalising without hot spots or cold zones.

The RXL 604 PLUS loads four GN1/1 trays through a front door. The operator sets the temperature up to 250 °C and selects either a timed cycle of 0 to 60 minutes or continuous operation. A reverse function switches the fan direction periodically, balancing airflow across every tray. When the timer expires, an audible signal sounds and the oven stops heating. An interior lamp lets the operator check progress without opening the door.

The oven is built from stainless steel inside and out. Four wire trays slide on rails spaced 80 mm apart, allowing clearance for large joints or sheet pans. A safety thermostat cuts power if the temperature exceeds the set limit. The door microphone prevents accidental start-up when the door is open.

A 6.3 kW power rating requires a three-phase 400 V circuit, typical of professional kitchens. The 820 x 800 x 560 mm footprint fits a standard worktop or counter. At 60 kg, the unit is moved with a trolley or two-person lift. The 250 °C maximum temperature covers baking, roasting and finishing, but not high-temperature grilling or pizza baking.

Cleaning involves removing the trays and wiping the interior with a damp cloth. The wire trays are washed separately. The fan and ducts should be inspected monthly for grease build-up, which can restrict airflow and reduce efficiency.

The RXL 604 PLUS is listed in the FM Industrial catalogue under convection ovens, four-tray models.