Electric convection oven FM industrial STG 112 M

A convection oven circulates hot air with a fan, spreading heat evenly around every tray. This method cooks food faster and more uniformly than still-air ovens, eliminating cold spots and reducing the need to rotate trays during service. The fan's direction can be reversed to suit different loads, from delicate pastries to dense roasts, ensuring consistent results across the entire capacity.

The STG 112 M is loaded through a front door. Trays slide onto runners spaced 67 mm apart, allowing eleven GN 2/1 or 2/122 x GN 1/1 trays to be stacked without touching. The operator sets the temperature up to 250 °C, adjusts humidity from 0 to 100%, and chooses either a timed programme or continuous operation. Steam can be vented manually during cooking to control crust formation or moisture levels. Once the cycle ends, the oven switches to standby, and the trays are removed for plating or holding.

The cooking chamber is constructed from AISI 304 stainless steel, chosen for its resistance to corrosion and ease of cleaning. Runners inside the chamber are designed to prevent overheating of the tray edges, protecting both the food and the equipment. The exterior panels are also stainless steel, matching the durability of the interior.

Controls include a temperature dial, humidity selector, timer, continuous-run switch, manual steam vent, and fan-direction toggle. Each control adjusts a specific aspect of the cooking environment, allowing precise management of heat, moisture, and airflow.

A power rating of 29.3 kW indicates the load this oven places on a three-phase 400 V supply, requiring a dedicated circuit in a professional kitchen. The temperature range up to 250 °C supports baking, roasting, and proofing, but excludes high-temperature applications like pizza ovens. The 190 kg weight means the unit must be positioned on a sturdy floor or reinforced worktop, and moved only with a trolley or pallet jack. The footprint of 620 x 725 mm fits standard worktop depths, while the 810 mm height allows stacking beneath extraction hoods or shelving units.

Cleaning involves wiping the stainless steel interior and exterior with a damp cloth and mild detergent. The runners can be removed for thorough cleaning, and the fan guard should be checked regularly for grease build-up. The steam vent requires periodic descaling if hard water is used. No additional maintenance is specified for the components listed.

The STG 112 M is categorised as a medium-capacity electric convection oven for professional kitchens, positioned in the FM Industrial range for hotels, restaurants, and catering operations requiring consistent, high-volume output.