Electric convection oven Inoxtrend PEDA115E

A convection oven circulates hot air around the chamber with a powerful fan, spreading heat evenly across every tray. This method cooks food faster and more uniformly than static heat, while the fan's speed can be adjusted to control how crisp or gentle the result becomes. Adding steam to the chamber raises humidity, keeping meats juicy and preventing baked goods from drying out. The combination of hot air and steam in a single appliance lets the operator switch between roasting, baking and steaming without moving the load to a different machine.

The PEDA 115E loads up to fifteen full-size gastronorm trays through a front door. Trays slide in lengthways on runners spaced 67 mm apart, so multiple dishes can cook at once without flavour transfer. The operator selects one of three modes—convection, steam or combi—then sets the temperature between 30 and 270 °C and the cooking time on the mechanical dials. A built-in humidity sensor adjusts the steam injection automatically, maintaining the microclimate inside the chamber for consistent texture and colour.

The oven's fan reverses direction periodically to eliminate hot spots, ensuring every tray receives the same airflow. Steam is injected directly into the chamber, avoiding the need for a separate boiler and reducing maintenance. The door seals tightly to keep heat and moisture inside during cooking, then opens smoothly for unloading.

Construction is fully stainless steel, forming a rigid frame that resists warping under daily use. The exterior panels are easy to wipe down, while the interior surfaces are rounded to prevent food debris from catching. The 750 mm width, 790 mm depth and 1650 mm height allow the unit to fit through standard kitchen doorways and under most worktop extractors.

Mechanical controls on the front panel consist of separate dials for temperature, time and cooking mode. Each dial clicks into position, giving tactile feedback so settings can be adjusted without looking. The 18.0 kW power rating requires a three-phase 380-415 V supply, typical of professional catering circuits. The 15-tray capacity matches the output of a full-size prep station, letting the kitchen run multiple batches without reloading.

Cleaning involves wiping the interior after each service to remove grease and food particles, then running a steam cycle to loosen any residue. The stainless steel surfaces do not absorb odours or stains, so the chamber stays hygienic with regular attention. The fan and steam injector are accessible from the front for periodic descaling and inspection.

The PEDA 115E is part of the Inoxtrend PROEVO series, designed for intensive use in professional kitchens.