Gas convection oven FM industrial STB 5/86 V7 GAS

A gas bakery oven heats by burning gas in a premix burner, which mixes fuel and air before ignition for even, controllable flames. The heat rises through the chamber, surrounding trays of dough, batter or pastry with steady warmth. A fan circulates the air at ten selectable speeds, spreading the heat evenly and speeding up baking. Climate control adjusts humidity and airflow to keep crusts crisp and interiors moist, while a multipoint probe monitors temperature at several points inside each tray, ensuring every loaf or cake reaches the same doneness.

The operator loads GN trays—either five 800×600 mm or ten 600×400 mm—onto the racks, then closes the door. The V7 touchscreen displays a bakery recipe book with pre-programmed cycles for bread, cakes, pastries and fermented goods. Selecting a recipe sets the temperature up to 300 °C, fan speed, humidity and duration. The oven preheats automatically, then sounds an alarm when ready. During baking, the LED interior lamp lets the operator check progress without opening the door. A turning reverser rotates the trays mid-cycle to prevent hot spots, while the door microphone amplifies any unusual sounds that might signal a problem. At the end of the cycle, another alarm sounds, and the oven switches to cooling mode to bring the chamber down to a safe temperature for unloading.

The oven is built from stainless steel, with a gas premix burner rated at 20 kW and a small 0.65 kW electric element for controls and ignition. The 880 mm width, 1380 mm depth and 850 mm height fit standard bakery worktops, while the 157 kg weight requires a sturdy floor or reinforced counter. A 3/4-inch water connection supplies the climate control system, and the 230 V electrical supply powers the touchscreen, fan, lamp and safety thermostat.

The V7 touchscreen controls every function: temperature, fan speed, humidity, preheating, cooling, regeneration, fermentation and hold mode. The multipoint probe with Delta T tracking shows the difference between the hottest and coolest points in the chamber, letting the operator adjust airflow or rack position. A USB port saves custom recipes or updates the software, while the self-cleaning cycle uses heat and steam to loosen residue for easy wipe-down.

The 20 kW gas power draws a steady load from the gas line, suitable for continuous bakery use, while the 0.65 kW electric power runs on a standard 230 V circuit. The 300 °C maximum temperature covers baking, roasting and regeneration, and the 157 kg weight means the unit is moved with a trolley or pallet jack. The 880×1380 mm footprint takes a fixed position on the bakery floor, with clearance for door swing and ventilation.

Cleaning follows from the stainless steel construction and self-cleaning cycle. After baking, the operator runs the self-clean programme, which heats the chamber and injects steam to soften residue. Once cooled, the interior wipes clean with a damp cloth, and the trays lift out for separate washing. The touchscreen and controls wipe with a soft, dry cloth to avoid moisture damage.

The oven accepts GN trays in 60×40 cm and 80×60 cm sizes, matching standard bakery racks and trolleys. The catalogue places it in professional bakery equipment, alongside deck ovens, proofers and dough sheeters.