Electric convection oven Inoxtrend FXDT616E

A convection oven circulates hot air around food with a high-speed fan, eliminating cold spots and cooking dishes evenly without rotating trays. The fan pulls air across a heating element, then pushes it through ducts along the sides and back of the chamber, creating a uniform temperature from top to bottom. This method cuts cooking time by up to half compared to static ovens, while retaining moisture and crisping surfaces. The even heat distribution allows multiple trays to be loaded at once without flavour transfer, making it the standard for high-volume kitchens.

The FXDT616E loads up to sixteen full-size gastronorm trays on adjustable runners spaced 80 mm apart. The operator selects a stored programme or sets time, temperature and humidity manually on the touchscreen. Once started, the oven's dual-speed fan switches automatically between high and low flow, reversing direction periodically to prevent hot spots. A core probe inserted into the thickest part of the food monitors internal temperature, while the Delta T function maintains a constant difference between air and product temperature, ensuring meat reaches the target doneness without drying out. Humidity control injects fine mist into the chamber, balancing crust formation and moisture retention for pastries, roasts and baked goods.

Operation follows a fixed sequence: trays slide onto the runners in the order the screen indicates, the door seals, and the programme begins. The LED-lit chamber allows visual checks without opening the door, while the double-glazed window remains cool to the touch. At the end of the cycle, an audible alert sounds, and the door unlocks automatically. Trays are removed in reverse order, and the oven can be set to cool down or start a cleaning programme immediately.

The oven is constructed from stainless steel with rounded internal corners to prevent food debris accumulation. The exterior panels are also stainless, resisting dents and corrosion in a busy kitchen. The door features a full-length ergonomic handle that can be operated with an elbow or forearm when hands are full, and the inner glass wipes clean without streaks.

Controls are grouped on a colour touchscreen at eye level. The main menu offers access to 1000 stored programmes, including international recipes and user-uploaded settings. The USB port allows backup and transfer of programmes between ovens. Separate buttons adjust fan speed, humidity level, core probe temperature and Delta T value, while a dedicated section runs the automatic washing system.

The 37 kW power rating requires a three-phase 380–415 V supply, typically wired to a dedicated circuit in commercial kitchens. The 860 mm width and 870 mm depth fit standard worktop layouts, while the 1840 mm height allows stacking beneath extraction canopies. The temperature range of 30–270 °C covers proofing, baking, roasting and finishing, with the lower end used for delicate items like meringues and the upper end for searing meats.

Cleaning is automated: detergent tablets drop into a reservoir, and the oven runs one of five programmes—short, medium, long, rinse or manual—spraying hot water and detergent at high pressure. The rounded corners and smooth surfaces allow residue to wash away without scrubbing, and the door's inner glass repels grease for quick wipe-downs between cycles.

The FXDT616E is a single model with no variants. It is listed in the Inoxtrend catalogue under electric convection ovens for professional catering.