Electric convection oven Inoxtrend PEDA105E

The fan-driven airflow in this oven browns every tray identically, letting you roast vegetables on the top shelf and bake fish on the bottom without swapping positions. The fan draws air over heating elements, then forces it through the chamber, so every tray receives the same temperature. This method gives consistent results across multiple dishes, whether roasting, baking or reheating. Adding steam to the chamber prevents drying, keeping textures moist while forming a crisp exterior. The combination of moving air and controlled humidity suits dishes that need both browning and succulence, such as bread, meats and pastries. The PEDA 105E loads five full-size gastronorm trays through a front door. The operator sets the temperature between 30 and 270 °C, selects one of three modes—convection, steam or combi—and starts the cycle. A mechanical dial adjusts humidity, letting the user fine-tune the microclimate inside the chamber. The fan runs continuously, reversing automatically to eliminate cold spots. Trays slide in lengthways on runners spaced 67 mm apart, so each dish cooks at the same rate without flavour transfer. The oven is built from stainless steel, forming a single-walled chamber and an outer casing that resists corrosion and wear. Mechanical controls on the front panel set temperature, time and mode without digital menus. A steam injection system introduces moisture directly into the chamber, reducing the need for manual spraying and simplifying cleaning afterwards. A power rating of 6.0 kW indicates the load the oven places on the electrical supply. The 380-415 V three-phase requirement matches the circuits installed in professional kitchens, allowing the oven to run alongside other heavy equipment without overloading a single phase. The footprint of 710 by 770 mm fits standard worktop depths, while the 600 mm height clears most overhead cupboards. The capacity of five GN 1/1 trays lets the kitchen prepare multiple dishes at once, increasing throughput during service. Cleaning follows from the parts the oven contains. The stainless steel interior wipes down after each use, while the steam injection system flushes residues from the chamber without scrubbing. The fan and heating elements are accessible for periodic maintenance, and the tray runners lift out for thorough cleaning. The mechanical controls have no crevices that trap grease, so they stay legible and responsive. The PEDA 105E is part of the Inoxtrend PROEVO series, designed for professional kitchens that need reliable, straightforward equipment. It appears in the catalogue under electric convection ovens with steam injection.