Electric convection oven FM industrial STG 71 V7

The ten-speed fan forces air between the trays every sixty-seven millimetres, so each sheet of pastry or rack of ribs crisps at the same rate without rotating shelves. The fan's speed can be adjusted, letting the operator control how quickly heat reaches the centre of each tray. This method keeps temperatures consistent across every shelf, so multiple dishes cook at the same rate without hot or cold spots. Steam or humidity can be added to the airflow, preventing drying and helping baked goods rise properly. The oven's interior climate is monitored and adjusted continuously, ensuring results are repeatable for every batch. The STG 71 V7 is loaded through a folding glass door, which seals when closed to maintain the set temperature. Trays slide onto fixed runners spaced 67 mm apart, allowing seven full-size gastronorm trays to be used at once. The operator selects a programme from the touchscreen, which displays cooking stages, fan speed, steam levels and time remaining. A microphone in the door lets the oven signal when a cycle finishes, even in a noisy kitchen. If the temperature rises beyond safe limits, a safety thermostat cuts power automatically. Inside, an LED lamp illuminates the trays so the operator can check progress without opening the door. The oven can preheat, cool, regenerate chilled food, or hold dishes at serving temperature. A built-in recipe book stores cooking steps for each dish, and a multipoint probe measures core temperatures at several points, adjusting heat to avoid over- or under-cooking. Fermentation and multicooker functions expand the range to bread, slow-cooked meats and sous-vide. The cabinet is sized to fit under a standard worktop, measuring 790 mm wide, 795 mm deep and 825 mm high. At 94 kg, the unit is moved on a trolley or lifted by two people. A 400 V three-phase supply delivers the 10.2 kW needed to reach 300 °C, suitable for baking, roasting and high-temperature grilling. A 3/4” water connection supplies steam and supports the self-cleaning cycle, which uses heat and water to loosen grease and residue. The touchscreen interface includes climate and steam controls, fan speed settings from 1 to 10, and a scheduling mode that starts cooking at a set time. A USB port allows recipes to be transferred between ovens or updated from a central file. The door's microphone doubles as an end-of-cycle alarm, and the folding glass reduces the space needed when open. Cleaning involves wiping the touchscreen with a damp cloth and running the self-cleaning programme, which heats the interior to soften deposits before rinsing them away. The LED lamp and probe are removed for separate cleaning if needed. The oven is supplied as a single unit with no variants.