Electric convection oven Inoxtrend CTDT111E

A convection oven circulates hot air around the chamber with a fan, eliminating cold spots and cooking food evenly without turning. The fan draws air over heating elements, then pushes it across every tray, so heat reaches every surface at once. This method cuts cooking times and lets the oven hold more trays without losing performance, making it the standard for professional kitchens where speed and consistency matter.

The Inoxtrend CTDT111E loads eleven full-size gastronorm 1/1 trays, each spaced 67 mm apart for airflow and easy handling. The operator selects a preset programme or sets time and temperature on the touchscreen, then inserts the trays. The oven preheats automatically, the fan starts at the chosen speed, and the core probe monitors the internal temperature of the food. When the cycle ends, the oven switches to keep-warm or shuts off, and the trays are removed through the double-glazed door.

The chamber is constructed from stainless steel with rounded corners to prevent food build-up. A ventilation system with two forward speeds and two reverse speeds ensures even heat distribution, while the steam exhaust valve regulates humidity. The automatic cleaning system uses detergent tablets, and the inner door surface is designed for quick wiping.

The touchscreen control panel offers 150 preset programmes, including automatic preheating and keep-warm functions. A USB connection allows programme updates or data transfer. The oven operates on a 380-415 V three-phase supply, drawing 15 kW, which requires a dedicated circuit in a commercial kitchen. The temperature range of 30 to 270 °C covers baking, roasting, proofing and holding.

The unit measures 520 mm wide, 930 mm deep and 1200 mm high, fitting into tight spaces while still holding eleven trays. The weight allows floor installation without additional reinforcement. LED lighting inside the chamber lets the operator check progress without opening the door, and the ergonomic handle ensures safe access.

Cleaning involves running the automatic cycle with a detergent tablet, then wiping the chamber and door. The rounded corners and smooth surfaces reduce scrubbing time. The ventilation system and steam exhaust valve require occasional filter checks to maintain airflow.

The CTDT111E is a single model with no variants, designed for professional kitchens that need compact, high-capacity equipment with precise control and low maintenance.