Electric convection oven Inoxtrend TGHA404EHG

A convection oven circulates hot air around the food with a fan, eliminating cold spots and cooking every tray at the same rate. The Inoxtrend TGHA404EHG adds controlled humidity to the airflow, so baked goods develop a crisp crust while the inside stays moist. The same chamber can grill without steam, giving meats and vegetables a seared finish.

The operator loads up to four trays measuring 46 by 36 cm, sets the temperature between 50 and 270 °C, and chooses convection, convection with humidification, or grill. A mechanical dial controls time and mode; a separate dial adjusts temperature. The oven preheats to 260 °C in minutes, cutting the wait before service. Inside, a single-speed fan moves air evenly across all levels, so every tray receives the same heat. LED lighting lets the chef check progress without opening the door and losing heat.

The chamber is built from AISI 304 stainless steel, rounded at the corners to prevent dirt collecting. The control panel is analogue, with no digital display, so settings are visible at a glance and less likely to fail in a busy kitchen. The 3.6 kW element draws a single-phase 220–240 V supply, matching the circuit most professional kitchens already have.

A 580 mm width, 620 mm depth and 600 mm height give the unit a compact footprint that fits under a standard worktop or on a counter. The four-tray capacity allows batch cooking without crowding, while the 50–270 °C range covers everything from gentle proofing to high-temperature roasting. The humidification function is particularly effective for bread and pastries, producing a crust that is crisp and golden while the crumb remains soft.

Cleaning is straightforward: the stainless-steel interior wipes clean, and the rounded corners avoid trapped food particles. The analogue controls need no special maintenance beyond occasional wiping.

The TGHA404EHG is a single model; no variants are listed.