Electric convection oven FM industrial STB 606 M

A bakery oven that circulates hot air around six full-size gastronorm trays, ensuring even heat distribution across every shelf. The fan reverses direction during the cycle, preventing hot spots and giving each batch the same bake without rotating the trays by hand.

Heat rises from elements positioned above and below the chamber, while a humidity system injects steam at any level from dry to fully saturated. This lets the operator choose between a crisp crust on bread and a soft, moist finish on cakes. The oven reaches temperatures up to 250 °C, covering everything from delicate pastries to robust sourdough loaves.

To start a bake, the operator loads up to six GN 1/1 trays through the front door, sets the temperature with the rotary dial, and adjusts the humidity slider. The timer is then set for the required duration or switched to continuous mode for longer processes. Once running, the interior lamp illuminates the chamber, allowing visual checks without opening the door. A microphone in the door frame emits a tone when the cycle ends, and a separate alarm sounds if the temperature exceeds the safety limit.

The unit is built with a stainless-steel exterior and interior, including the door and tray runners. A 3/4-inch water connection supplies the humidity system, and a manual fire control valve is fitted for emergency shut-off. The turning reverser, safety thermostat, and temperature regulator are all mounted on a single control panel at the front, keeping every setting within reach.

The 10.5 kW power rating requires a 400 V three-phase supply, typical of professional bakery circuits. At 105 kg, the oven is moved on a trolley but remains stable once positioned, while its 880 mm width fits standard worktop depths without overhang. The 6-tray capacity allows batch baking of up to six full-size trays at once, reducing the number of loads needed for large orders.

Cleaning involves wiping the stainless-steel interior after each use to remove flour and residue, while the humidity system requires periodic draining to prevent scale build-up. The tray runners are removable for thorough cleaning, and the door seal should be checked regularly to maintain an airtight fit.

The STB 606 M is categorised under bakery ovens in the FM Industrial range, designed for commercial bakeries and large-scale catering operations.