Electric convection oven Inoxtrend PPDA211E

A convection oven circulates hot air around food with a powerful fan, eliminating cold spots and cooking dishes evenly without constant turning. The fan draws air over heating elements, then pushes it through ducts that surround the oven cavity, transferring heat directly to the surface of every tray. This method cuts cooking times and reduces energy use because the air itself carries the heat, not the walls of the oven. Adding steam to the chamber raises the humidity, which keeps roasts and breads moist inside while crisping the crust. The combination of forced air and controlled steam gives the operator three distinct cooking environments: dry heat for baking, pure steam for poaching, and a mixed mode that balances both for delicate items like pastries and large joints of meat.

The PPDA 211E is loaded from the front with full-length trays that slide on runners spaced 67 mm apart, so eleven gastronorm 2/1 trays can be cooked at once. The operator selects the mode—convection, steam or combi—then sets the temperature between 30 and 270 °C and the timer. A steam injection button adds bursts of moisture when needed. The fan runs continuously, reversing direction automatically to keep the air moving evenly across every tray. Once the cycle ends, the oven holds the temperature until the trays are removed.

The oven is built from stainless steel, inside and out, with a single-piece cavity that has no seams to trap food. Mechanical knobs on the front panel control temperature, time and mode; a separate knob adjusts the steam injection. The 1050 mm width and 870 mm depth fit a standard worktop, while the 1060 mm height allows clearance under most extractor hoods. A 23 kW power rating requires a three-phase 400 V supply, the standard circuit in professional kitchens, and draws enough current to run multiple ovens on the same line without overloading.

Cleaning follows the construction: the stainless steel cavity wipes clean with a damp cloth, and the steam injection system flushes itself during each cycle, reducing scale build-up. The fan and ducts are accessible from the rear panel for occasional deep cleaning. The oven is part of the Inoxtrend PROEVO+ series, designed for continuous use in busy kitchens.