Electric convection oven Inoxtrend NBSP004E

A convection oven circulates hot air with an internal fan, spreading heat evenly around every tray. This forced airflow cuts cooking time and eliminates cold spots, so dishes finish at the same moment without turning or shuffling. The fan's steady movement also dries the air, which browns meats and pastries faster than still heat; adding a burst of steam at the right moment keeps roasts juicy and bread crusts crisp.

To use the Inoxtrend NBSP004E, slide four GN1/1 trays onto the stainless-steel guides, set the desired temperature between 50 and 300 °C, and choose one of 99 automatic programmes or a manual mode. The display shows countdown and current chamber temperature. When the cycle ends, the door opens with a single push on the ergonomic handle, and the trays lift out without touching the hot surfaces.

The chamber is built from stainless steel with rounded corners for easy wiping, and the double-glazed door stays cooler on the outside while sealing heat inside. A steam humidification system injects moisture on demand, and the combined mode allows gentle warming alongside high-temperature roasting. The 70 mm gap between trays gives enough clearance for large joints or stacked pastries.

The 6.5 kW power rating means the oven requires a 380 V three-phase circuit, the standard supply for professional catering equipment. Its 865 mm width, 745 mm depth and 565 mm height fit under most worktops or on a mobile stand, and the stainless-steel exterior resists knocks and spills.

Cleaning involves wiping the chamber after each service, removing the trays to wash separately, and occasionally descaling the steam generator. The fans and guides are fixed in place and can be cleaned in situ with a damp cloth.

The NBSP004E is listed in the Inoxtrend catalogue under electric convection ovens for restaurants, cafés and fast-food kitchens.