Electric convection oven Inoxtrend CDA107E

A combi oven circulates hot air with a fan while injecting steam directly into the chamber, combining the browning and crisping of convection with the moisture and tenderness of steam. The fan spreads heat evenly across every tray, eliminating cold spots, and the steam prevents food from drying out. In combination mode, the two processes run together, allowing delicate items to cook through without losing moisture while still developing a crust or glaze. Direct steam injection raises humidity instantly, which is essential for baking bread with a crisp crust and an open crumb, or for roasting meats that stay juicy inside while the surface browns. The same principle works in reverse for regeneration, where chilled or frozen dishes are reheated without turning dry or soggy. The CDA107E loads trays lengthwise, the standard arrangement for medium and large kitchens. The operator slides each GN 1/1 tray into its guide, sets the cooking mode, and selects a temperature between 30 °C and 270 °C. For steam-only cooking, the range narrows to 30–100 °C; combination mode spans the full 30–270 °C. Regeneration is limited to 30–180 °C, and hard steam locks at 110 °C for rapid preheating or high-moisture processes. The oven holds up to seven trays, spaced 67 mm apart to allow air and steam to circulate freely. Once the programme starts, the fan runs at a single speed with automatic reversal to ensure even distribution. A manual steam release valve lets the operator vent excess pressure, and a safety valve prevents overpressure. The control panel displays visual alerts for malfunctions, and a USB port records HACCP data or stores recipes. Construction is stainless steel throughout, chosen for durability and resistance to corrosion in a steam-rich environment. The double-glazed door retains heat while allowing the operator to monitor progress without opening the chamber. An analogue control panel sets modes, temperature, and time, and 300 pre-established programmes cover common recipes, reducing setup time for repetitive tasks. The 8.3 kW power rating indicates the load on the electrical supply, requiring a three-phase 380–415 V circuit. The 800 × 750 × 800 mm footprint fits standard worktop heights and allows the oven to be positioned against a wall or between other equipment. The 67 mm tray spacing determines the maximum height of items that can be cooked, and the seven-tray capacity sets the volume of food that can be processed in a single cycle. The seamless stainless steel interior and double-glass door with smooth edges let you wipe away cooking residues without dislodging trays or scraping corners. Stainless steel surfaces wipe clean with minimal effort, and the double-glazed door is designed to be removed for thorough cleaning. The manual steam release valve and safety valve require periodic inspection to ensure they operate freely, and the USB port should be kept clear of debris to maintain data transfer. The CDA107E is a single model with no variants listed.