Electric convection oven FM industrial STG 112 V7

A convection oven circulates hot air around food with a fan, spreading heat evenly and cutting cooking time. The fan's speed can be adjusted, so delicate pastries rise gently while roasts brown quickly. Steam and climate controls add moisture or dryness, letting the same oven bake bread, roast meats and proof dough without switching appliances.

The STG 112 V7 loads up to eleven full-size gastronorm trays or twenty-two half-size ones, spaced 67 mm apart for large joints or stacked sheet cakes. A touchscreen sets temperature, fan speed, steam level and cooking mode. Preheating warms the cavity before food goes in; cooling mode brings the temperature down afterwards. Regeneration reheats plated meals without drying them out. A built-in microphone on the door lets the operator hear the alarm that signals the end of the cycle, even when the oven is out of sight.

The oven is built with a folding glass door, an interior LED lamp and a safety thermostat that cuts power if the temperature runs too high. A 3/4” water connection supplies steam, while a USB port stores and transfers recipes. The control system includes a multipoint probe that reads the core temperature of food, a delta T function that tracks the difference between air and food temperatures, and a fermentation mode for dough. Scheduling programmes start the oven at a set time, and holding mode keeps food warm until service.

The 29.3 kW power rating means the oven needs a three-phase 400 V supply, the standard for professional catering equipment. The 178 kg weight requires a sturdy worktop or floor stand, and the 790 mm width fits through standard kitchen doorways. The 1220 mm depth leaves room for tray slides or a counter behind the oven.

Cleaning is simplified by a self-cleaning function that heats the cavity to loosen grease, and the removable trays and racks can be washed separately. The touchscreen's recipe book can be edited and saved, so settings for each dish are recalled at the touch of a button.