Electric convection oven FM industrial STB 604 M

A bakery oven that circulates hot air around four full-size GN 1/1 trays, creating an even bake without rotating the shelves by hand. The fan reverses direction at intervals, so heat reaches every corner of each tray and colour develops uniformly across bread, pastry and confectionery.

Hot air is drawn across a heating element, then pushed through a plenum and distributed evenly across the chamber. Adjustable humidity from 0 to 100% lets the operator control crust formation and rise; steam is introduced at the start of the cycle to keep dough supple, or withheld to create a crisp finish. A safety thermostat cuts power if the temperature exceeds the set point, and a manual fire-control valve isolates the chamber if needed.

Loading begins with the door microphone, which sounds when the oven is open. Four GN 1/1 trays slide onto runners spaced to prevent contact between trays and walls. The operator sets the temperature regulator between 0 and 250 °C, chooses a humidity level, and programmes the timer for up to 120 minutes or selects continuous mode. An LED interior lamp illuminates the chamber so progress can be checked without opening the door. When the cycle ends, an audible alarm signals completion and the trays are removed.

The chamber and exterior panels are stainless steel, chosen for heat retention and resistance to corrosion in a bakery environment. A 3/4” water connection supplies the steam generator, and a turning reverser motor drives the fan. The door seals against the frame to retain heat and humidity, and the safety thermostat is mounted on the rear panel.

Controls include a temperature regulator calibrated from 0 to 250 °C, a humidity dial from 0 to 100%, a timer with 0-120 minute range and continuous mode, and a manual fire-control valve. The end-of-cycle alarm is a buzzer, and the interior lamp is a single LED.

A 7.5 kW power rating requires a three-phase 400 V supply, the standard circuit for commercial ovens in professional kitchens. The 93 kg weight means the unit is moved on a trolley or with two people; castors are not fitted. The footprint of 880 mm wide by 905 mm deep fits a standard worktop or can be placed on a mobile stand. The 675 mm height allows clearance for a typical extraction canopy.

Cleaning involves wiping the chamber with a damp cloth after each use to remove flour and grease. The steam generator is drained weekly to prevent scale build-up, and the fan blades are checked for debris. The door seal is inspected monthly and replaced if worn. Trays and runners are removed for thorough cleaning, and the LED lamp is replaced when it dims.

The STB 604 M is a single model with no variants. It is listed in the bakery section of the FM Industrial catalogue under deck and convection ovens.