Electric convection oven FM industrial STB 18/86 V7 T

A bakery oven circulates hot air around trays of dough, batter or pastry, transferring heat evenly to every surface. The fan draws air across heating elements, then pushes it through ducts that surround the baking chamber. This forced convection eliminates cold spots, so items brown and rise at the same rate regardless of their position on the rack. The method also shortens bake times compared with static heat, allowing higher throughput in a professional kitchen.

The STB 18/86 V7 T loads from the front with full-size gastronorm trays. The operator selects a programme from the built-in bakery recipe book or sets time, temperature and fan speed manually. The touchscreen displays the chosen cycle, the current chamber temperature and the remaining time. A turning reverser changes the direction of the fan at intervals, ensuring symmetrical baking on both sides of each tray. Climate control adjusts humidity inside the chamber, preventing crusts from drying too quickly or pastries from becoming soggy. When the cycle ends, an audible alarm sounds and the oven switches to cooling mode, drawing in room air to lower the internal temperature safely.

Construction is stainless steel throughout, with a double-glazed door that seals tightly when closed. A microphone built into the door frame emits a tone if the seal is broken while the oven is running, alerting staff to check the door. The interior is lit by an LED lamp that switches on automatically when the door opens. A multipoint probe measures temperature at several points inside the chamber, displaying the readings as a delta-T value to show how evenly heat is distributed. The oven connects to a 3/4-inch water supply for steam injection, which is controlled by the climate system.

The 50.6 kW power rating requires a three-phase 400 V supply, the standard for heavy-duty catering equipment in commercial kitchens. The 320 kg weight means the unit is floor-standing and must be positioned on a level, load-bearing surface. The footprint of 990 mm wide by 1450 mm deep fits into a standard worktop run, leaving space for tray trolleys alongside. The 2010 mm height clears most kitchen ceilings without modification.

Cleaning is simplified by a self-cleaning cycle that heats the chamber to a high temperature, burning off residue. The operator then wipes down the interior with a damp cloth. The touchscreen interface includes a USB port for software updates and recipe transfers. The oven also offers fermentation and hold modes, allowing dough to rise inside the chamber or finished products to be kept warm without further cooking.

The STB 18/86 V7 T is configured for 18 GN 80x60 trays or 36 GN 60x400 trays, giving flexibility for large or small batches. It is listed in the bakery section of the FM Industrial professional catering catalogue.