Electric convection oven Inoxtrend CDA211E

A combi oven merges hot air and steam in one chamber to cook food evenly, retain moisture and speed service. A fan circulates heated air around the cavity while a boiler injects steam on demand. The combination lets the chef choose dry heat for roasting, saturated steam for poaching or a precise mix for delicate items such as fish and pastries. Direct steam injection adds humidity instantly, preventing surface drying and locking in flavour without the need for basting or foil. The result is consistent texture, colour and yield across every batch, even when the oven is fully loaded.

The CDA211E is designed for length-wise tray insertion, the standard layout in medium and large catering operations. Trays slide in from the front and rest on runners spaced 67 mm apart, allowing eleven full-size GN 2/1 gastronorm trays or twenty-two half-size GN 1/1 trays to be cooked simultaneously. Three primary modes—convection, steam and combi—cover the full temperature range from 30 °C to 270 °C. A dedicated regeneration mode keeps pre-cooked dishes at serving temperature without further drying, while a hard-steam setting at 110 °C blasts away baked-on residues during self-cleaning cycles.

Operation begins by selecting the cooking mode and setting the desired temperature and time. The oven offers 300 pre-established programmes, each storing temperature, humidity, fan speed and duration for repeatable results. Once the programme is chosen or a manual setting entered, the tray is loaded, the door closed and the cycle started. A single-speed fan with automatic reversal ensures even heat distribution throughout the cavity. Steam is injected directly into the chamber at the touch of a button, and a manual release valve allows excess pressure to be vented safely. During cooking, a visual alert signals any malfunction, while a USB port logs HACCP data and stores custom recipes for future use.

The oven is built entirely from stainless steel, including the double-glazed door that remains cool to the touch and simplifies cleaning. An analogue control panel provides straightforward access to all functions, and the interior is designed with smooth surfaces and rounded corners to prevent food debris from accumulating.

The 23 kW power rating requires a three-phase 380–415 V supply, the standard in professional kitchens. The footprint of 1050 mm wide, 870 mm deep and 1060 mm high fits through standard doorways and aligns with other modular equipment on the worktop. The 67 mm tray spacing balances capacity and airflow, allowing large volumes without compromising heat circulation.

Cleaning involves wiping down the stainless steel interior after each service, using the hard-steam mode to loosen stubborn residues and manually releasing any remaining steam before opening the door. The USB port can be used to back up HACCP records and update programmes without disassembling the unit.

The CDA211E is a standalone combi oven accepting both GN 1/1 and GN 2/1 gastronorm trays. It is categorised under professional combi ovens in the Inoxtrend catalogue.