Gas convection oven FM industrial STB 8/86 V7 GAS

A gas bakery oven heats air with a premix burner and circulates it through the chamber at controlled speeds, ensuring even heat distribution across every tray. The fan draws air over the burner, warms it, and pushes it around the baking space, eliminating cold spots and allowing precise temperature management for delicate doughs and dense loaves alike. Climate control adjusts humidity and airflow to match the recipe, preventing crusts from drying too quickly or pastries from collapsing.

The operator loads GN trays of 600×400 mm or 800×600 mm through the front door, selecting the tray configuration on the touchscreen. The V7 control system displays the chosen programme—preheating, baking, cooling, regeneration or fermentation—and the fan speed, temperature and duration are set automatically. A multipoint probe monitors the core temperature of the product, adjusting the burner and fan to maintain the target delta T. When the cycle ends, an audible alarm sounds and the interior LED lamp remains lit for inspection. The door microphone prevents accidental burns by signalling when the door is opened during operation.

The oven is constructed from stainless steel, with a gas premix burner rated at 28 kW and a small 0.65 kW electric element for control circuits. The 880 mm width, 1395 mm depth and 1170 mm height create a footprint that fits standard bakery worktops, while the 195 kg weight requires a stable floor and a trolley for repositioning. A 3/4” water connection supplies the climate system, and a 230 V single-phase supply powers the touchscreen, fan motor and LED lamp.

The touchscreen controls include fan speed (ten settings), temperature up to 300 °C, preheating, cooling, regeneration, fermentation, planning and hold modes. A built-in bakery recipe book stores programmes for bread, pastry and confectionery, while the USB port allows updates and custom recipes to be loaded. The self-cleaning function circulates hot air to burn off residues, reducing manual scrubbing.

The 28 kW gas power draws a steady load from the mains supply, suitable for commercial kitchens with dedicated gas lines. The 300 °C maximum temperature covers baking, roasting and proofing, while the 230 V requirement matches standard UK sockets. The 195 kg weight indicates a freestanding unit that can be moved with a pallet truck but is not designed for frequent relocation.

Cleaning involves wiping the touchscreen with a damp cloth, emptying the water tray after climate cycles, and running the self-cleaning programme weekly. The multipoint probe should be checked monthly for accuracy, and the burner nozzles inspected for blockages.

The oven accepts GN trays in 60×40 and 80×60 sizes, accommodating both small batches and full production runs. The catalogue places it in professional bakery equipment, alongside deck ovens and retarder-proofers.