Electric convection oven FM industrial STG 111 V9 EXPERIENCE

A convection oven circulates hot air around the food with a powerful fan, eliminating cold spots and cooking dishes evenly without turning or rotating trays. The fan draws air over heating elements, then distributes it through ducts along the sides and rear of the chamber, ensuring every shelf receives the same heat. This method cuts cooking times and reduces energy use compared with static ovens, while the consistent airflow browns and crisps surfaces evenly across large batches of meat, pastry or vegetables.

The STG 111 V9 EXPERIENCE is loaded from the front with full-size gastronorm trays. The operator selects a cooking programme on the touch-screen panel, sets the target temperature up to 300 °C, and starts the cycle. The oven preheats automatically, then maintains the set temperature while the fan circulates air at a speed controlled by the Fan Control function. Steam can be injected at any point via Steam Control Pro, locking in moisture or creating a crust as needed. Clima Control adjusts humidity and airflow together, preventing drying or sogginess during long roasts or delicate pastries. Responsive Cook monitors internal food temperature with multi-point probes and adapts the cycle in real time, ending the programme when the core reaches the desired doneness. Delta T mode keeps a fixed difference between air and food temperature, useful for slow-cooked meats that must not overcook while the oven stays hot enough to sear.

Inside, the cooking chamber is constructed from AISI 316 stainless steel, chosen for its resistance to corrosion and staining under high humidity and cleaning chemicals. The transverse position of the chamber allows 11 full-size GN 1/1 trays to be loaded side by side, maximising capacity without stacking. An integrated detergent tank supplies the automatic self-cleaning system, which heats water and detergent to loosen grease and carbon deposits, then rinses and drains without manual scrubbing. Numbered guide rails with anti-tilt protection keep trays aligned and prevent spills when the oven is fully loaded. A continuous cooking function lets the operator add or remove trays without interrupting the cycle, maintaining temperature and airflow for the remaining items.

The 18.65 kW power rating requires a three-phase 400 V supply, standard for professional catering equipment. The 139 kg weight means the unit is moved on a trolley or pallet jack; once in place, the 620 mm width and 405 mm depth fit within a standard worktop footprint. The 810 mm height allows under-counter installation or stacking with compatible modules. Temperature control up to 300 °C covers baking, roasting, grilling and rethermalising, while the multi-point probe system ensures accuracy across large joints or multiple trays. Wi-Fi and cloud connectivity allow remote monitoring and recipe updates, and the on-board recipe book with images guides staff through unfamiliar dishes without printed manuals.

Cleaning is simplified by the self-cleaning cycle and the detergent tank; after each service, the operator selects the programme and the oven runs through wash, rinse and dry phases. The AISI 316 chamber and sealed heating elements resist corrosion, extending the interval between deep cleans. Guide rails and probes are removable for inspection and descaling, and the touch-screen panel is wipe-clean.

The STG 111 V9 EXPERIENCE is a single model with no variants. It is catalogued under professional electric convection ovens with transverse chamber and automated controls.