Electric convection oven FM industrial STG 202 V7 T plus

A convection oven circulates hot air around the cavity with a fan, spreading heat evenly across every tray. The moving air transfers energy faster than still air, so food cooks in less time and at a lower temperature than in a static oven. The fan speed can be adjusted to suit delicate pastries or dense joints, and the climate control adds or removes moisture to keep roasts crisp and bread crusts thin or thick as needed.

The STG 202 V7 T PLUS holds up to twenty full-size gastronorm trays or forty half-size ones, spaced 67 mm apart. The operator loads the trays, selects a programme from the touchscreen or the editable recipe book, and starts the cycle. The oven preheats, then maintains the set temperature while the fan circulates air at one of ten speeds. Steam or dry climate is added automatically if the recipe calls for it. A multipoint probe monitors core temperature, and the delta T function ensures even doneness across large joints. When the cycle ends, an audible alarm sounds and the oven switches to holding mode or begins cooling. The reverse function can be activated to swap air flow direction, preventing hot spots during long bakes.

The cavity is lined with stainless steel and lit by an LED lamp. The door has a folding glass panel and a built-in microphone for communication without opening. A safety thermostat cuts power if the temperature exceeds the safe limit. The control system includes scheduling, fermentation, regeneration and multicooker modes, each with adjustable parameters. A USB port allows recipes to be saved or updated.

The oven runs on a 400 V three-phase supply, drawing 61.25 kW. Its footprint of 880 mm wide by 1180 mm deep fits standard worktop layouts, while the 1865 mm height allows clearance above most kitchen extractors. The 270 kg weight requires a reinforced floor or a dedicated stand. A 3/4” water connection supplies the steam generator and the self-cleaning system, which circulates detergent and rinses automatically.

Cleaning involves wiping the touchscreen with a damp cloth, removing and washing the trays, and running the self-cleaning cycle. The folding glass door and smooth interior surfaces reduce build-up, and the LED lamp makes inspection easy. The fan and steam generator require periodic descaling, following the prompts on the control screen.

The V7 touchscreen control system is shared across the FM Industrial range, allowing operators to move between models without retraining. The STG 202 V7 T PLUS is positioned in the professional catering catalogue under electric convection ovens, alongside larger and smaller capacities.