Electric convection oven Inoxtrend CDA207E

A convection oven that injects steam directly into the cooking chamber delivers even heat and controlled humidity for consistent results across roast, bake and steam processes. Hot air circulates around the food while steam condenses on its surface, transferring heat rapidly and preventing drying. The combination of forced convection and steam shortens cooking times and preserves moisture, colour and nutrients without manual intervention.

The CDA207E is loaded lengthwise with gastronorm trays, a layout that suits medium and large kitchens where workflow moves from prep to oven in a straight line. The operator selects one of five modes: convection for dry heat, steam for gentle poaching, combi for simultaneous heat and moisture, regeneration for reheating without drying, and hard steam for rapid pasteurisation. Temperature is set between 30 °C and 270 °C, allowing everything from delicate proofing to high-heat roasting. A manual steam release valve lets excess pressure escape safely, while a safety valve prevents overpressure during hard-steam cycles.

Operation begins by sliding trays into the guides, spaced 67 mm apart to allow air and steam to circulate freely. The analogue control panel offers 300 pre-set programmes for common dishes, or the chef can create custom sequences. A USB port records HACCP data and stores recipes for repeatability. Once the programme is chosen, the oven starts; the fan runs at two speeds with automatic reversal to ensure uniform heat distribution. A visual alert signals any malfunction, and the double-glazed door lets staff monitor progress without opening the chamber.

The body is constructed from stainless steel, chosen for durability and ease of cleaning. The interior is designed with smooth surfaces and rounded corners to prevent food debris from collecting. A manual steam release device and safety valve are integrated into the steam circuit, and the door seal is replaceable to maintain pressure integrity.

Controls include a temperature dial, mode selector, programme buttons and a start/stop switch. The temperature dial sets the target from 30 °C to 270 °C, the mode selector switches between convection, steam, combi, regeneration and hard steam, and the programme buttons recall or store cooking sequences. The start/stop switch initiates or halts the cycle.

A 16.4 kW power rating requires a three-phase 380–415 V supply, typical of commercial kitchens with heavy equipment loads. The 1050 × 870 × 800 mm footprint fits standard worktop or stand configurations, and the weight allows positioning on most reinforced floors. The 7 GN 2/1 or 14 GN 1/1 tray capacity matches the output of medium to large catering operations, where multiple dishes are prepared simultaneously.

Cleaning involves wiping the interior after each service, removing trays and racks to wash separately, and descaling the steam generator periodically. The double-glazed door can be removed for thorough cleaning, and the USB port should be kept free of moisture to protect stored data. The analogue panel is wiped with a damp cloth, avoiding abrasive cleaners that could damage the markings.

The CDA207E is positioned in the Inoxtrend Professional range under convection and combi ovens, serving commercial kitchens that require flexibility and precision across a variety of cooking techniques.