Electric convection oven Inoxtrend VSHA004E

A convection oven circulates hot air around food using a fan, ensuring even cooking and faster results than a static oven. The fan distributes heat uniformly, reducing cold spots and allowing multiple trays to be cooked simultaneously without flavour transfer. This method also lowers cooking temperatures and shortens cooking times, preserving moisture and texture in dishes.

The Inoxtrend VSHA004E convection oven operates by drawing air into the chamber, heating it with an element, and propelling it through the cavity via a reversible fan. The AIR.Plus technology offers two fan speeds, allowing control over airflow intensity for delicate items like pastries or robust dishes like roasted meats. Manual humidity control introduces steam into the chamber, preventing drying and enhancing browning for breads, meats and vegetables.

To use the oven, load trays into the chamber—up to four 60/40 cm trays or four GN1/1 gastronorm pans. Set the desired temperature between 50 and 270 °C using the digital control panel. Select the fan speed and activate the steam function if needed. The oven preheats to a maximum of 260 °C before cooking begins. LED lighting inside the chamber allows visual monitoring without opening the door, maintaining consistent temperatures. Once cooking is complete, the oven automatically switches to standby, and trays can be removed using the ergonomic handle.

The cooking chamber is constructed from AISI 304 stainless steel, chosen for its resistance to corrosion and ease of sanitisation. Rounded corners inside the chamber eliminate crevices where food debris could accumulate, simplifying cleaning. The door features a double inner glass panel, which remains cooler to the touch and prevents grease from adhering, making it easier to wipe down. External LED lamps illuminate the chamber without generating additional heat inside.

Controls include a temperature dial, fan speed selector, and steam activation button. The temperature range of 50 to 270 °C accommodates everything from gentle proofing of dough to high-heat roasting and baking. The 6.5 kW power rating indicates the load on the electrical circuit, requiring a dedicated supply in a professional kitchen. The oven's footprint of 860 mm wide, 730 mm deep and 560 mm high fits standard worktop depths, while its design allows stacking with another unit using an optional kit, doubling capacity without increasing floor space.

Cleaning involves wiping the stainless steel chamber with a damp cloth and mild detergent after each use. The rounded corners and smooth surfaces prevent residue build-up, while the double-glass door reduces the need for frequent deep cleaning. The reversible fan can be removed for thorough cleaning, ensuring consistent airflow and hygiene.

The VSHA004E is designed for compatibility with GN1/1 gastronorm pans and 60/40 cm trays, standardising tray sizes across kitchen equipment. Its stackable configuration maximises kitchen efficiency, particularly in compact or high-volume environments.

This model is categorised under professional convection ovens, positioned for commercial kitchens requiring precise temperature control and flexible cooking options.