Electric convection oven Inoxtrend PPDT220E

A convection oven circulates hot air around food with a powerful fan, spreading heat evenly and cutting cooking time while keeping moisture in. Adding steam to the chamber prevents drying, giving a crisp crust and tender inside. The PPDT 220E combines both methods in three modes: dry convection for roasting, pure steam for delicate items, and combi mode that balances heat and humidity for consistent results across large batches.

The oven loads up to twenty standard gastronorm 2/1 trays, each spaced 65 mm apart so heat reaches every level at once. A core probe with Delta T function tracks the internal temperature of food, adjusting the cycle automatically to avoid overcooking. Humidity control fine-tunes the microclimate, letting the operator set the exact moisture level for each dish. Pre-programmed recipes can be stored and recalled, or transferred via USB for standardised menus across multiple sites.

Operation starts with selecting a cooking mode and setting the target temperature between 30 and 270 °C. The oven preheats automatically, then signals when trays can be loaded. The fan runs at two speeds and reverses direction to eliminate cold spots. Once the core probe confirms the food is done, the oven holds the temperature or switches to a keep-warm setting. After cooking, the automatic washing system uses detergent tablets and steam exhaust control to clean the chamber without manual scrubbing.

The oven is built from stainless steel throughout, with a control panel that includes a digital display, mode selector, temperature dial, humidity control, core-probe input, and USB port. The 52 kW power rating requires a 400 V three-phase supply, typical for heavy-duty catering equipment. The footprint of 970 mm wide by 1350 mm deep fits standard worktop layouts, while the 1880 mm height allows stacking or installation under a canopy.

Daily maintenance involves loading detergent tablets into the washing system and checking the steam exhaust filter. The fan assembly and core probe should be inspected periodically for residue build-up. The 65 mm tray spacing simplifies cleaning between trays, and the stainless steel surfaces wipe down quickly after each service.

The PPDT 220E is part of the PROEVO+ series, designed for high-volume professional kitchens requiring precise control over temperature, humidity, and cooking time.