Electric convection oven FM industrial STG 111 V7

The ten-speed fan pushes heat between each sixty-seven-millimetre gap so every tray bakes identically without rotating racks. This method cooks food faster and more uniformly than static heat, reducing hot spots and allowing multiple dishes to finish at the same time. The fan speed can be adjusted to suit delicate items like pastries or robust joints of meat, while steam control keeps moisture levels steady for consistent texture. The STG 111 V7 is loaded by sliding standard gastronorm trays onto the runners, spaced 67 mm apart to fit tall items. The touchscreen control panel sets the temperature up to 300 °C, selects the fan speed, and programmes the cooking cycle. Climate and steam settings adjust humidity inside the cavity, preventing drying or sogginess. Once the cycle starts, the oven monitors progress with a multipoint probe that tracks temperature at several points, ensuring even doneness. An end-of-cycle alarm sounds through the built-in microphone, and a holding mode keeps food warm without overcooking. The oven's interior is constructed from stainless steel, with a foldable glass door for easy access and visibility. An LED lamp illuminates the cavity, and a USB port allows recipe uploads or software updates. The control system includes a reverse function to alternate airflow direction, a safety thermostat to prevent overheating, and a self-cleaning programme that simplifies maintenance. A 3/4” water connection supplies steam when needed, and the scheduling function lets operators set start times in advance. With a footprint of 790 mm wide and deep, the STG 111 V7 fits into standard worktop layouts while its 1090 mm height allows stacking under extraction canopies. The 127 kg weight requires a sturdy floor or reinforced plinth, and the 400 V three-phase supply must be wired by a qualified electrician. The 18.5 kW power rating reflects the oven's ability to recover temperature quickly after the door is opened, maintaining throughput during busy service. Cleaning involves wiping the stainless steel interior after each shift and running the self-cleaning cycle periodically. The foldable glass door simplifies access for deeper cleaning, and the removable trays can be washed separately. The climate and steam controls reduce baked-on residue, extending the time between manual cleans. The STG 111 V7 is categorised under electric convection ovens in the FM Industrial professional range, designed for commercial kitchens requiring precise temperature and humidity management.