Electric convection oven Inoxtrend VSHA010E

The reversible fan in this oven alternates airflow direction to prevent hot spots, letting every sheet of croissants or trays of roasted vegetables brown at the same rate without rotating racks mid-bake. This method cooks faster and more uniformly than static heat, browning pastries, roasting meats and baking bread without cold spots. The fan's speed can be adjusted, letting the operator choose gentle circulation for delicate items or stronger airflow for crisp finishes. The Inoxtrend VSHA010E holds ten 60 cm by 40 cm trays or ten GN1/1 gastronorm pans. An ergonomic handle opens the door smoothly, while internal LED lighting lets the chef monitor progress without opening it. The chamber's rounded corners and double-glazed door simplify cleaning, and the stainless steel construction resists corrosion and wear. To use the oven, the operator loads the trays, sets the temperature between 50 °C and 270 °C, and selects one of two fan speeds. AIR.Plus technology reverses the fan direction to balance airflow across every shelf. For added humidity, the manual steam control introduces moisture during cooking, keeping roasts juicy and preventing pastry from drying out. Once the cycle finishes, the trays slide out easily for plating or holding. The 870 mm width, 780 mm depth and 1010 mm height fit standard worktops, and the unit can be stacked with another VSHA010E using a simple kit, doubling capacity without extra floor space. The 11.9 kW power rating requires a dedicated circuit, ensuring consistent performance under full load. Cleaning involves wiping the stainless steel chamber and removing any food debris from the rounded corners. The double inner glass on the door can be cleaned separately, and the external LED lamps avoid heat damage, lasting longer than internal bulbs. The VSHA010E is part of Inoxtrend's professional oven range, designed for restaurants, bakeries and large-scale catering operations.