Electric convection oven FM industrial STG 51 M

A convection oven circulates hot air evenly around food using a fan, eliminating cold spots and speeding up cooking. The fan draws air over heating elements, then forces it across every tray, ensuring consistent results whether baking, roasting or reheating. This method reduces cooking times compared to static ovens and allows multiple trays to be used at once without flavour transfer between dishes. The FM Industrial STG 51 M is loaded through a full-width door with a pull-out glass panel, letting the operator slide trays in and out without reaching into the cavity. Once the door is closed, the internal LED lighting shows the progress without opening. The operator sets the temperature between 0 and 250 °C, adjusts humidity from 0 to 100% for delicate items like pastries or crusty bread, and chooses a timer setting up to 120 minutes or continuous operation. The reverser function alternates the direction of airflow, preventing uneven browning on large batches. An end-of-cycle warning sounds when the timer expires, and a safety thermostat cuts power if the temperature exceeds safe limits. The oven is built with a stainless-steel exterior and interior, including the pull-out glass door. Five GN1/1 tray guides are spaced 67 mm apart, allowing standard gastronorm trays to be stacked without touching. A 3/4″ water connection feeds the humidity system, and a manual fire safety control is mounted on the front panel. The unit stands on adjustable feet for levelling on uneven floors. The 7.75 kW power rating requires a 400 V three-phase supply, typical of professional kitchen circuits. At 77 kg, the oven is moved with a trolley or two people, and its 790 mm width fits through standard kitchen doorways. The 495 mm depth allows it to be placed against a wall or island without obstructing worktop space. The seamless stainless-steel interior sheds grease and steam so the oven can be wiped down between baking batches without interrupting service. The pull-out glass door can be removed for deeper cleaning, and the tray guides are unclipped to wash separately. The humidity system is drained and flushed periodically to prevent scale build-up, and the water connection should be checked for leaks after each deep clean. The STG 51 M is a manual-control model; no digital variants are listed for this article. It is categorised under electric convection ovens in the FM Industrial professional range.