Electric convection oven Inoxtrend LUBT120E

A convection oven circulates hot air around food using a powerful fan, ensuring even cooking and faster results than static heat. The LUBT120E from Inoxtrend uses this principle with a reversible fan system that distributes heat uniformly across every tray, eliminating cold spots and allowing multiple dishes to cook simultaneously without flavour transfer. Steam generation via an integrated boiler adds moisture to the chamber, preserving texture and juiciness in meats, breads and vegetables while preventing drying. The fan speed adjusts in eight steps, letting the operator fine-tune airflow for delicate pastries or dense roasts, and the core probe monitors internal temperature to stop cooking precisely when the target is reached.

Loading begins with up to twenty GN 1/1 trays, spaced 65 mm apart for consistent air flow. The operator selects a preset programme or sets temperature, time, fan speed and humidity manually. Automatic preheating brings the chamber to the chosen temperature before cooking starts, and the retractable hand shower allows quick rinsing between batches. During operation, external LED lamps illuminate the chamber through a double-glazed door, letting staff check progress without opening the door and losing heat. When cooking finishes, the oven switches to automatic washing mode, dissolving detergent tablets and circulating water to clean the rounded chamber corners and exhaust valve.

The oven is built entirely of stainless steel, including the chamber and outer casing, for corrosion resistance and hygiene. Rounded corners inside prevent food debris from collecting, and the exhaust valve vents steam and odours to keep the kitchen atmosphere comfortable. A USB connection allows programmes to be updated or transferred from another oven, while 1000 preset programmes cover common recipes and techniques. The reversible fan system, branded AIR.Plus, can switch direction to optimise airflow for different tray configurations, and Multi-Cook mode enables different dishes to cook at once without mixing aromas. Manual humidity control via STEAM technology lets the operator add moisture for crusty bread or crisp vegetables as needed.

The 38 kW power rating requires a three-phase 380-415 V supply, typical for large commercial kitchens. The 1000 mm width and depth fit standard worktop layouts, while the 1890 mm height allows stacking or installation under extractor hoods. The 20-tray capacity suits high-volume operations such as hotels, banqueting halls or central production kitchens, and the 65 mm tray spacing accommodates large roasts or stacked containers. The core probe with Delta T function tracks temperature differences across the load, ensuring even doneness in dense items like whole turkeys or layered casseroles.

Cleaning follows from the construction: the stainless steel chamber and rounded corners allow detergent and water to reach every surface during the automatic wash cycle. Detergent tablets dissolve in the water stream, and the exhaust valve prevents pressure build-up while flushing debris out. The double-glazed door and external LED lamps stay clear of food splashes, reducing manual wiping to the outer surfaces only. The retractable hand shower provides a quick rinse for trays or spills between cycles, and the automatic programmes include a descaling routine to maintain steam performance.

The LUBT120E is categorised under convection ovens with steam injection and programmable controls, placing it in the heavy-duty section of the professional cooking equipment catalogue.