Electric convection oven Inoxtrend PPDT120E

This convection oven's high-velocity fan forces heated air between every tray, so roasts brown uniformly and delicate pastries rise without hot spots. Steam injection adds moisture, keeping roasts juicy while forming a crisp crust. The PPDT 120E combines both methods in three modes: dry convection for baking, pure steam for delicate items, and combi mode for balanced results. The operator loads up to twenty GN 1/1 trays through a full-width door, setting the desired temperature between 30 °C and 270 °C. Humidity control adjusts the chamber microclimate, while a core probe with Delta T function monitors the internal temperature of the food, stopping the cycle when the target is reached. Pre-set programmes or custom recipes saved via USB can be selected from the control panel, which also handles automatic preheating and steam exhaust. Inside, an efficient two-speed fan with automatic reverse ensures even heat distribution across every tray. The 65 mm spacing between shelves allows multiple dishes to cook simultaneously without flavour transfer. Once cooking is complete, an automatic washing system using tablets cleans the chamber, reducing manual scrubbing. The oven is built from stainless steel, forming a single cabinet that stands 1880 mm high, 1030 mm deep and 970 mm wide. It requires a 400 V three-phase supply, drawing 30 kW during operation. The weight of the unit means it is positioned on the floor rather than a worktop, taking a fixed space in the kitchen layout. Controls include a digital display for temperature and time, humidity adjustment, core probe activation, and mode selection. The USB port allows recipes to be imported or exported, while the automatic preheat and steam exhaust functions simplify daily routines. The automatic washing cycle uses detergent tablets, eliminating the need for manual descaling. The PPDT 120E is part of the PROEVO+ series, designed for professional kitchens that require consistent results across large volumes.