Gas convection oven FM industrial STG 111 M GAS

A gas convection oven circulates heated air around food using a fan, ensuring even cooking and browning without the need to rotate trays. The fan draws air over a gas burner, distributing warmth uniformly across every shelf. This method reduces cooking times and energy use compared to static ovens, while humidity control allows the operator to adjust moisture levels for delicate items like pastries or roasts that require a crisp finish.

The STG 111 M is loaded by sliding full-size gastronorm trays onto the racks, each spaced 67 mm apart to accommodate taller dishes. The operator sets the desired temperature up to 250 °C and selects either a timed cycle of up to 120 minutes or continuous operation. Humidity is adjusted from 0 to 100% to match the food being cooked, and the manual chimney control regulates airflow for precise heat management. An end-of-cycle alarm sounds when the timer completes, and the interior LED lighting allows the chef to monitor progress without opening the door.

The oven is constructed with a stainless steel exterior and interior, including an easy-clean folding glass door that simplifies wiping down after service. A premix burner system ensures efficient gas combustion, while a safety thermostat and door switch prevent operation if the door is open or temperatures exceed safe limits. The 3/4" water connection supports the humidity system, and the manual control panel groups all settings for straightforward operation.

With a capacity of 11 full-size gastronorm trays, the STG 111 M fits standardised kitchen workflows, allowing bulk preparation of multiple dishes simultaneously. The 400 V electrical supply powers the fan and control systems, while the 0.65 kW power rating reflects the energy used for these components rather than the gas burner. The 140 kg weight requires a sturdy worktop or floor placement, and the 790 mm width, 900 mm depth, and 1110 mm height determine the space it occupies in the kitchen layout.

Cleaning involves wiping the stainless steel surfaces and folding glass door after each use, while the humidity system's water connection should be checked periodically for blockages. The manual chimney control may need occasional adjustment to maintain optimal airflow, and the premix burner system should be inspected for even flame distribution.

The STG 111 M is categorised as a gas convection oven for professional catering, designed for kitchens requiring consistent, large-volume cooking with adjustable humidity and temperature control.