Electric convection oven FM industrial STB 8/86 V7

A bakery oven circulates heated air around trays of dough, ensuring even baking without hot spots. A fan draws air over heating elements and distributes it through ducts that surround the chamber, while a climate control system adjusts humidity and airflow to match the recipe. This method turns raw dough into bread, pastries or cakes with consistent crust and crumb, and allows the same oven to handle delicate meringues or dense rye loaves by changing the fan speed and humidity level.

The STB 8/86 V7 is loaded by sliding GN trays onto wire racks inside the chamber. The operator selects a programme from the built-in bakery recipe book or sets temperature, fan speed and duration manually on the touchscreen. A turning reverser rotates the trays mid-cycle to eliminate side-to-side differences, while a multipoint probe monitors core temperature across several items. When the cycle ends, an alarm sounds and the oven switches to cooling mode, circulating room-temperature air to bring the chamber down safely. A USB port allows new recipes to be uploaded or baking logs to be downloaded for record-keeping.

The oven is constructed from stainless steel panels over a welded frame, with a double-glazed door that includes a microphone to alert staff if the seal is compromised. A safety thermostat cuts power if the temperature exceeds the set limit, and an LED interior lamp illuminates the chamber without adding heat. The 3/4” water connection supplies the climate control system, which injects steam or removes moisture as the recipe requires.

Controls include a 10-speed fan selector, climate control settings, preheating and cooling programmes, and a regeneration mode that reheats part-baked items without drying them. The Multicooker function combines baking, steaming and holding in a single cycle, while All On Time lets the operator schedule the entire process to finish at a precise moment. Fermentation mode maintains a low, steady temperature for proving dough, and Planning and Hold mode keeps finished items warm until service.

The 29.3 kW power rating indicates the load on the three-phase 400 V supply, which must be wired by a qualified electrician. The 180 kg weight requires a sturdy worktop or floor mounting, and the 880 × 1375 × 1155 mm footprint determines the space needed in the bakery. The temperature range up to 300 °C covers everything from gentle proving to high-heat baking, while the capacity of eight 800 × 600 mm or sixteen 600 × 400 mm GN trays allows large batches or mixed loads.

Cleaning is simplified by a self-cleaning cycle that heats the chamber to burn off residues, followed by a cool-down and wipe-down. The interior surfaces are smooth stainless steel with rounded corners, and the wire racks lift out for separate washing. The water connection must be drained and the filter checked weekly to prevent scale build-up in the climate control system.

The V7 Touchscreen control system is the current version; earlier models may use a different interface. The oven is designed for professional bakeries and central production kitchens.