Electric convection oven Inoxtrend CDA111E

A combi oven merges hot air and steam in one chamber, letting the operator choose dry heat, moist heat or a precise blend of both. The fan circulates the air evenly around every tray, while the direct steam injection adds moisture without cooling the cavity. This balance keeps roasts crisp, bread crusty and vegetables bright, all at the same time. The steam also transfers heat faster than air alone, cutting cooking times and saving energy. When the oven switches to pure steam, it becomes a steamer for fish, rice or delicate sauces; in combination mode, it holds the humidity that keeps meats juicy during long roasts. The same principle extends to regeneration, where pre-cooked dishes are reheated without drying out, and to hard steam, which blasts high-temperature steam for rapid cooking of dense items like root vegetables or large joints.

The CDA111E is loaded from the front with trays sliding in lengthwise, the standard layout for medium and large kitchens. The operator selects a mode—convection, steam, combination, regeneration or hard steam—then sets the temperature and time on the analogue control panel. If a pre-established programme is chosen, the oven automatically adjusts the fan speed, steam injection and temperature curve. Once the cycle starts, the interior light lets the chef monitor progress through the double-glazed door without opening it and losing heat. A manual steam release valve allows quick venting after cooking, while a safety valve prevents overpressure. Any malfunction triggers a visual alert on the panel.

The oven is built entirely of stainless steel, including the interior, which is designed for straightforward cleaning. The trays sit 67 mm apart, giving enough clearance for large roasting pans or stacked bakeware. A USB port on the front panel records HACCP data and stores or transfers cooking programmes, so settings can be shared between units or updated without manual entry.

The 11-tray capacity suits a kitchen that needs to cook multiple dishes simultaneously, while the 800 mm width fits standard worktop depths. The 16.4 kW power rating requires a three-phase 380–415 V supply, the standard for professional catering equipment. The temperature range of 30–270 °C covers everything from gentle proofing to high-heat grilling, and the 300 pre-set programmes let the chef start a cycle with a single button press. The auto-reverse fan ensures even heat distribution, and the double-glazed door reduces heat loss while making it easy to check on food.

Cleaning involves wiping down the stainless steel interior after each use, removing and washing the trays, and periodically descaling the steam generator to prevent mineral build-up. The manual steam release valve should be opened after each steam cycle to clear residual pressure, and the safety valve checked regularly to ensure it operates freely.

The CDA111E is categorised as a combi oven for medium to large catering operations, where its direct steam injection and multiple cooking modes replace separate convection ovens and steamers.