Electric convection oven Inoxtrend FXDA606E

This electric convection oven uses a fan to circulate hot air evenly throughout the chamber, eliminating cold spots and ensuring uniform cooking. Steam injection adds moisture, preventing dryness and helping achieve a glossy crust while keeping the interior tender. The oven combines forced air and steam, allowing it to switch between crisping, baking, and gentle steaming in one cycle.

The oven accommodates up to six trays, with three cooking modes available: convection for even baking, steam for gentle poaching or proving, and combi for simultaneous heat and moisture. Mechanical controls adjust the temperature from 30 to 270 °C and set the timer, while a separate switch selects fan speed and activates automatic reverse to maintain consistent airflow. Steam is released via an electromechanical valve, enabling precise humidity control.

Constructed from stainless steel with rounded corners, the chamber minimises crevices where food debris can accumulate. An 80 mm gap between trays ensures air flows freely, allowing multiple batches to cook simultaneously without flavour transfer. The exterior measures 840 mm wide, 890 mm deep, and 950 mm high, fitting a standard worktop or stand.

With a 10.9 kW power rating, the oven requires a three-phase 380-415 V supply, typical in professional kitchens. Its weight necessitates movement on castors or with a pallet truck. The 6-tray capacity enables baking a full service of pastries, breads, or small dishes at once, reducing batch time.

Cleaning involves wiping the stainless steel interior after each use, with rounded corners aiding access. The steam injection system flushes the chamber to loosen residue, and removable trays can be washed separately. Mechanical controls, free of electronic components, are wiped with a damp cloth and dried immediately.

The FXDA606E belongs to the Flexo series, tailored for pastry and bakery applications where humidity control is crucial.