Electric convection oven Inoxtrend CTDA304E

A convection oven circulates hot air around the food with a fan, eliminating cold spots and cutting cooking times while keeping textures even. The fan runs at multiple speeds and reverses automatically, spreading heat across every tray so dishes cook uniformly without rotation. Steam injection and an adjustable exhaust valve let the chef fine-tune humidity for roasts, pastries or delicate items that need a crisp finish or a moist interior.

The CTDA304E is built for a compact worktop footprint yet holds four GN 2/3 trays at once. The 67 mm spacing between trays allows air to flow freely, so multiple dishes cook side by side without flavour transfer or uneven browning. Mechanical knobs set the temperature from 30 to 270 °C, the timer and the cooking mode; the LED-lit chamber lets the operator watch progress without opening the door and losing heat.

To start, the chef loads the trays, closes the double-glass door and selects the temperature and time. The oven heats quickly, the fan engages and the air circulates. When the timer ends, the unit holds the temperature until the door is opened. The rounded corners of the stainless steel chamber and the easy-clean inner glass surface reduce scrubbing time after service.

The oven is constructed entirely of stainless steel for durability under daily use. It plugs into either a single-phase 220-240 V circuit or a three-phase 380-415 V supply, matching the electrical layout of most professional kitchens. The 520 mm width and 760 mm depth fit into tight spaces, while the 710 mm height keeps the worktop at a comfortable level for loading and unloading.

Cleaning follows the parts named: wipe the inner glass, remove and wash the trays, brush the rounded corners of the chamber and empty the condensate tray. The adjustable exhaust valve should be checked weekly to keep airflow steady.

The CTDA304E is listed in the Inoxtrend CompaTech range under electric convection ovens.