Electric convection oven FM industrial STG 71 EXPERIENCE

A convection oven moves hot air around the food with a powerful fan, spreading heat evenly and cutting cooking time. The fan draws air over heating elements, then forces it through ducts that surround the oven cavity. This constant circulation transfers heat faster than still air can, so dishes cook at lower temperatures or in less time without drying out. The method also browns and crisps surfaces evenly, which is why convection ovens are standard for roasting, baking and finishing large batches of food.

The STG 71 Experience is loaded through a full-width door. Trays slide onto fixed rails spaced 67 mm apart, giving seven levels of 1/1 GN capacity. The operator selects the cooking mode on the touchscreen V9 display: dry heat, steam or a combination. Steam Control Pro and Climate Control adjust humidity and airflow to keep delicate items moist while firming crusts on others. Fan speed can be set separately for each programme, so light pastries rise gently while dense joints roast quickly. Special cycles handle tasks such as regeneration, maintenance and multicook, where different dishes cook simultaneously at compatible temperatures. An integrated cleaning tank and self-cleaning system with recirculation reduce manual scrubbing after service.

The interface guides the user with a numbered system and a customisable recipe book that stores photographs of finished dishes. A USB port exports or imports recipes, and cloud connectivity allows remote monitoring. The oven tracks energy use and displays consumption data. A removable, vacuum-sealed multipoint probe connector lets the operator check core temperatures without opening the door. The double chimney vents steam and hot air safely away from the worktop.

The oven is built on a stainless-steel frame and clad in the same material. The 790 mm width and 810 mm depth fit standard worktop layouts, while the 830 mm height clears most overhead cupboards. A 400 V three-phase supply delivers the 10.25 kW power needed for rapid heat-up and consistent performance. The 109 kg weight requires two people to move the unit, but once in place it remains stable during operation.

Cleaning is simplified by the integrated tank and recirculating self-clean system. Trays and rails are removed for washing, and the cavity is wiped down after the automated cycle. The touchscreen and controls are sealed against moisture, so they can be cleaned with a damp cloth.

The STG 71 Experience is categorised under professional electric convection ovens with advanced control systems.