Electric convection oven Inoxtrend FXDT120E

A convection oven circulates hot air around the food with a powerful fan, eliminating cold spots and cooking dishes evenly without the need to rotate trays. The moving air transfers heat faster than still air, reducing cooking times and energy use while keeping textures crisp on the outside and moist inside. This method suits everything from delicate pastries to large roasts, and the consistent temperature across every shelf allows multiple dishes to finish at the same time.

The Inoxtrend FXDT120E loads up to twenty GN 1/1 trays, each sliding onto runners spaced 65 mm apart. The operator selects a programme from the touchscreen—either a built-in recipe or one of a thousand custom programmes stored on the oven. A core probe inserted into the food monitors internal temperature, and the Delta T function adjusts the oven's heat to maintain the difference between air and core, ensuring the centre reaches the target without overcooking the surface. Humidity control adds or removes moisture on demand, so bread develops a crisp crust while meat stays juicy. LED lighting inside the chamber lets the operator check progress without opening the door, and the double-glazed door stays cool enough to touch even during long cycles.

Once the programme starts, the fan runs at one of four speeds, automatically reversing direction to push air evenly across every tray. The touchscreen displays the correct order and timing for inserting and removing trays, so dishes that cook faster go in later. When the cycle finishes, the oven switches to standby, and the operator unloads the trays using the ergonomic handle, which is shaped to open with an elbow or forearm if hands are full.

The FXDT120E is built from stainless steel with rounded corners, resisting corrosion and allowing quick wipe-downs between services. An automatic washing system connects to the water supply and offers five programmes—short, medium, long, rinse, or manual—so the operator can match the cycle to the level of soiling. The detergent is added directly to the system, and the oven drains and dries itself afterwards.

The control panel is a colour touchscreen that stores up to a thousand custom programmes and connects via USB for data transfer. It includes tested international recipes and allows the operator to upload their own, adjusting time, temperature, humidity, and fan speed for each step. The oven runs on a 380-415 V three-phase supply, drawing 37 kW, which requires a dedicated circuit in a professional kitchen. Its footprint of 860 mm wide, 870 mm deep, and 1840 mm high fits standard worktop heights, and the weight allows it to be moved with a pallet truck or trolley.

Cleaning follows the parts the oven includes: the stainless-steel chamber, the double-glazed door, the tray runners, the core probe, and the automatic washing system. The touchscreen is wiped with a damp cloth, and the detergent reservoir is refilled as needed. The fan and heating elements are accessed through a removable panel, and the oven's rounded corners prevent food debris from collecting in hard-to-reach areas.

The FXDT120E is a single model with no variants, and it is listed in the catalogue under electric convection ovens for professional catering.