Electric convection oven FM industrial MODULO STB

This professional pizza oven delivers consistent, high heat essential for crafting pizzas with a perfectly crisp base and evenly melted toppings. Heat radiates from both the ceiling and floor, ensuring balanced cooking across the entire surface. A built-in humidifier introduces steam at programmed intervals, maintaining dough elasticity and preventing premature drying at the edges while the centre cooks through. The outcome is a pizza with a tender interior and a well-browned crust, free from burnt cheese or over-charred vegetables.

Operation starts with the intuitive touchscreen interface. Users choose from pre-set programmes or configure up to six distinct cooking phases, each with adjustable temperature and duration. The oven preheats automatically, alerting the operator once the stone and ceiling reach the desired temperature. Pizzas are loaded using a peel, and the door seals to retain heat. Steam can be scheduled to release during specific phases—early to soften the dough or later to enhance cheese melt. When the cycle completes, the oven shifts to an energy-conserving mode, maintaining the last temperature until the next batch is ready.

The unit features a robust stainless-steel cabinet mounted on lockable castors, designed to slide under a standard worktop. A refractory stone cooking surface absorbs and evenly distributes heat, while ceiling-mounted elements direct warmth downward. A dedicated steam generator supports the humidifier, enabling controlled bursts without opening the door and disrupting the internal temperature.

The V5 touchscreen control system provides real-time updates on each phase, current temperature, and remaining time. Ceiling and floor temperatures can be regulated separately, allowing thin-crust pizzas to bake at higher stone temperatures while thicker bases receive gentler heat from above. The recipe book stores multiple programmes, each with customisable sequences, steam settings, and ignition timing. Automatic ignition ensures the oven is ready at the start of service without manual input.

With a 5.4 kW power requirement, the oven operates on a 400 V three-phase supply, standard in commercial kitchens. The 145 kg weight allows movement on castors rather than lifting, and the 880 × 945 mm dimensions enable placement against a wall or between other modular equipment. The 670 × 525 mm cooking surface fits two standard pizzas side by side or a larger tray for sheet pizzas or focaccia.

Maintenance is straightforward: the stone is removed and cleaned of flour and ash, while the stainless-steel interior and door are wiped with a damp cloth. The steam generator includes a descaling cycle, and the touchscreen is maintained with a soft, dry cloth to protect its surface. The energy-saving mode reduces power usage during idle periods, and automatic ignition removes the need for manual preheating checks.

Part of FM Industrial's modular catering range, the MODULO STB integrates seamlessly with other units in the series for efficient kitchen workflows.