Electric convection oven FM industrial STG 111 EXPERIENCE

The high-velocity fan in this oven pushes heat into every corner of the eleven gastronorm trays, so the back-left corner of the top tray finishes at the same moment as the front-right corner of the bottom tray. The fan draws air over heating elements, then pushes it through ducts that run along the sides and back of the cavity. This forced circulation eliminates cold spots and speeds cooking, so dishes finish at the same time even when the oven is fully loaded. The STG 111 Experience uses this principle to deliver consistent results across all eleven GN 1/1 trays, each spaced 67 mm apart for standardised baking and roasting. The operator selects a cooking mode on the touchscreen V9 display: dry heat, steam or a combination. Steam is injected at controlled intervals, keeping surfaces moist while the fan distributes the humidity evenly. Mixed mode alternates dry and steam cycles, allowing delicate items like pastries to rise without drying out while meats brown. Climate control adjusts humidity and temperature in real time, and the integrated probe connector lets the oven monitor internal food temperatures at multiple points. Once the programme is chosen, the oven preheats, then the trays are loaded through the full-width door. The numbered guide system lights up to show which shelf position corresponds to the selected recipe, so staff place each tray in the correct slot without guesswork. The oven runs the cycle, displaying progress on the touchscreen and sending alerts to connected devices via cloud connectivity. When the cycle ends, the trays are removed and the oven can be set to regeneration mode to hold dishes at serving temperature or to maintenance mode for extended storage. Special cycles handle tasks like proofing dough or defrosting, while Multicook and All on time modes let the operator run multiple programmes in sequence without reloading. The cavity is constructed from stainless steel, with a double chimney that vents steam and heat. An integrated cleaning tank holds water and detergent, and the self-cleaning system recirculates the solution through jets that spray the interior. The touchscreen controls every function, from setting the temperature up to 300 °C to programming custom recipes with photos. Fan speed can be adjusted to suit delicate items, and the USB port allows recipes to be transferred between ovens or updated from a central kitchen system. The 18.5 kW power rating means the oven requires a dedicated 400 V three-phase circuit, typical for professional catering equipment. The 790 mm width, 810 mm depth and 1100 mm height give it a footprint that fits standard worktop heights and kitchen aisles, while the 139 kg weight indicates it is floor-standing and not designed to be moved frequently. The 11x1/1 GN capacity allows the oven to hold eleven full-size gastronorm trays, making it suitable for batch cooking in medium to large kitchens. Cleaning is automated: the operator fills the integrated tank, selects the self-cleaning programme, and the oven circulates the solution before rinsing. The removable probe connector and trays can be washed separately, and the touchscreen interface is wipe-clean. The STG 111 Experience is a single model with no stated variants. It is categorised under electric convection ovens in the FM Industrial professional catering range.