Electric convection oven Inoxtrend VSDP004E

A convection oven circulates hot air around food using a fan, eliminating cold spots and cooking dishes evenly without constant rotation. The fan pulls air across heating elements, then pushes it through the chamber in a steady stream, transferring heat faster than still air. This method cuts cooking times and reduces energy use, while the controlled airflow keeps moisture levels stable for consistent texture and browning. The oven's ability to maintain precise temperatures across the entire cavity makes it suitable for baking, roasting, and delicate drying processes alike.

The Inoxtrend VSDP004E is loaded by sliding four GN1/1 gastronorm trays onto the wire racks. The operator selects a temperature between 30 °C and 270 °C, then chooses either convection mode for dry heat or combi mode for humidity-controlled cooking. Up to 99 custom programmes can be stored, each recalling the exact settings for a recipe. The AIR.Plus system reverses the fan direction and offers two speeds, adjusting airflow intensity to match the food's requirements. Once the programme starts, the oven preheats rapidly to the set point, and LED lighting inside the chamber lets the chef monitor progress without opening the door. The double-glazed door remains cool on the outside, reducing heat loss and making it easier to clean.

Constructed from AISI 304 stainless steel, the unit resists corrosion and withstands daily cleaning with professional detergents. The rounded interior corners prevent food debris from collecting, and the smooth surfaces wipe clean quickly. An ergonomic handle allows the door to be opened and closed smoothly, even when the oven is stacked beneath another unit. A special stacking kit enables two ovens to be mounted one above the other, doubling capacity without increasing the footprint.

The 6.5 kW power rating requires a three-phase 380-415 V supply, typical of commercial kitchens with heavy-duty circuits. The 860 mm width, 730 mm depth and 560 mm height fit standard worktop heights and leave clearance for ventilation. A temperature range from 30 °C to 270 °C covers everything from gentle dehydration to high-heat roasting, while the combi mode with humidity control between 50 °C and 260 °C ensures meats stay juicy and pastries develop a crisp crust. The reversible fan and two-speed setting let the chef fine-tune airflow for delicate items or dense loads.

Cleaning involves wiping the stainless-steel exterior and interior after each service, removing trays and racks to wash separately. The rounded chamber and double-glazed door reduce areas where grease can build up, and the LED lights make it easy to spot any residue. The oven is designed for stacking, so if a second unit is added, the same cleaning routine applies to both.

The VSDP004E is available in a programmable version that stores up to 99 cooking programmes. It can be stacked with another identical oven using the manufacturer's stacking kit.

This model is listed in the Inoxtrend professional oven range under electric convection ovens.