Electric convection oven FM industrial STB 616 ET

A bakery oven that circulates heated air around trays of dough, bread or pastry to bake them evenly without turning. The fan draws air across heating elements and forces it through ducts above and below the trays, so every surface receives the same temperature at the same time. This forced convection shortens bake times and produces uniform colour and crust across large batches, which is essential when the same recipe must yield identical loaves or rolls throughout the day.

The operator loads up to sixteen 600 × 400 mm trays through a single front door, then sets the temperature, humidity and timer on the digital panel. A rotary encoder adjusts values in small increments, while a push button delivers an immediate burst of steam to set crusts or open scores. The reverse function switches the fan direction at intervals, preventing hot spots that could scorch one side of the batch. When the timer expires, an audible alarm sounds and the interior lamp remains lit so the operator can inspect the bake without opening the door.

The oven is built on a stainless-steel frame with a double-glazed door that seals tightly to retain heat and moisture. A safety thermostat cuts power if the temperature exceeds the set limit, and a manual fire control valve allows rapid intervention if needed. The 3/4” water connection supplies the steam generator, which modulates humidity from 0 to 100% to match the recipe. A dual-speed motor drives the fan, allowing quieter operation during proofing or slower bakes.

The 26.25 kW power rating requires a three-phase 400 V supply, which is standard in commercial kitchens and bakeries. At 252 kg, the unit is moved on a pallet truck or forklift and positioned against a wall or island worktop. Its 880 × 915 mm footprint fits through standard service doors and leaves room for tray trolleys alongside. The temperature range up to 250 °C covers everything from delicate pastries to crusty artisan bread, while the adjustable humidity lets the operator fine-tune the bake for each product.

Cleaning involves wiping the interior with a damp cloth after each use to remove flour and residue. The steam generator is drained weekly to prevent scale build-up, and the door seal is checked monthly for wear. The digital display and encoder require no calibration, but the control panel is kept dry to protect the electronics.

The STB 616 ET is a single-chamber oven with no variants. It is listed in the FM Industrial bakery equipment catalogue under convection ovens.