Electric convection oven Inoxtrend PPDT111E

This electric convection oven uses a fan to circulate hot air, ensuring even cooking without the need to rotate trays. Steam injection maintains moisture, keeping meats succulent and bread crusts crisp, whilst the combi mode blends dry and moist heat for versatile cooking across various dishes.

The PPDT 111E accommodates eleven GN 1/1 trays, spaced to allow free airflow between them. Operators can choose from convection, steam, or combi modes, adjusting the temperature from 30 °C to 270 °C. A core probe with Delta T function tracks the internal temperature of food, automatically adjusting the cycle to prevent overcooking. Preheating is timed, and recipes can be stored in the internal cookbook for quick access. A USB port allows for the transfer of new programmes.

The control panel provides real-time display of the chamber's microclimate, enabling precise humidity adjustments for each dish. A fan with automatic reverse and two speed settings ensures even heat distribution, whether for delicate pastries or dense roasts. Once cooking is complete, steam is exhausted automatically to avoid condensation.

Constructed entirely from stainless steel, the oven features a seamless chamber that resists warping and corrosion. Its 850 mm width fits standard worktop depths, and the 1060 mm height clears most overhead storage. A 16.4 kW power requirement necessitates a 400 V three-phase supply, typical in professional kitchens. The unit remains stable on the floor without bolting but can be moved on castors for thorough cleaning.

An automatic washing system uses detergent tablets to clean the chamber, spraying all surfaces without disassembly. The same pump manages steam exhaust, eliminating the need for a separate drain. Daily maintenance involves wiping the door seal and emptying the condensate tray.

The PPDT 111E belongs to the Inoxtrend PROEVO+ series, tailored for high-volume kitchens requiring consistent performance across multiple shifts.