Convection oven FM industrial RXL 604 PLUS H

A convection oven circulates hot air around the food with a fan, spreading heat evenly and cutting cooking time. The fan draws air over heating elements, then forces it through ducts around the oven cavity, so every tray receives the same temperature at once. This method browns, roasts and bakes faster than static heat, and allows more trays to be loaded without hot or cold spots.

The RXL 604 PLUS H holds four GN1/1 wire trays spaced 80 mm apart, so each tray has room for large joints or sheet pans. The operator slides the trays onto the runners, sets the temperature up to 250 °C, and chooses either a timed cycle from 0 to 60 minutes or continuous running. The reverse function changes the direction of the fan to even out airflow if the load is uneven. An interior lamp lets the operator check progress without opening the door, and the door microphone sounds when the cycle ends.

The oven is built with a stainless-steel exterior and cavity. A safety thermostat cuts power if the temperature exceeds the set limit. The 6.3 kW heating load requires a 400 V three-phase circuit, which is standard in professional kitchens for heavy-duty appliances. The 820 mm width and 800 mm depth fit a standard worktop or counter, while the 60 kg weight allows two people to move it without a trolley.

Cleaning follows from the construction: the wire trays lift out for washing, the smooth cavity wipes down, and the fan guard removes to clear any grease build-up. The oven is supplied with four trays as standard, and the 80 mm spacing between trays prevents food from touching the one above.

The RXL 604 PLUS H is listed in the FM Industrial catalogue under electric convection ovens for professional kitchens.