Gas convection oven FM industrial STG 111 V7 GAS

A gas convection oven circulates heated air with a fan, ensuring even cooking across every tray without rotating the load. The fan draws air over a gas burner, heats it, and distributes it through ducts that surround the cooking chamber. This method eliminates cold spots, speeds cooking times, and reduces energy use compared with static heat. The STG 111 V7 from FM Industrial applies this principle to a full-height professional unit designed for high-volume service.

The operator loads up to eleven 1/1 GN gastronorm trays, spaced 67 mm apart to accommodate roasts, sheet pans or stacked containers. The touchscreen control system displays a recipe book that can be edited and saved via USB, allowing standardised programmes for each dish. Climate and steam controls adjust humidity and airflow, while the fan offers ten speed settings to match the cooking stage—gentle circulation for delicate items, stronger flow for rapid browning. Preheating, cooling and regeneration cycles are built in, and a multipoint probe monitors internal temperatures at several points, displaying the delta T to confirm even cooking. Fermentation, scheduling and holding modes extend the oven's use beyond immediate service, letting staff programme start times or maintain finished dishes at serving temperature.

Operation begins with selecting or creating a recipe on the touchscreen. The oven preheats automatically, and the LED interior lamp lets the operator check progress without opening the door. A microphone on the door alerts staff when the cycle ends, while a safety thermostat cuts the gas supply if the temperature exceeds the set limit. The folding glass door seals the chamber during cooking and folds flat for easy loading and unloading. Once the cycle completes, the self-cleaning function activates a high-temperature wash to remove grease and residue, reducing manual scrubbing.

The oven's construction uses stainless steel for the cooking chamber and exterior, chosen for durability and resistance to corrosion in a busy kitchen. The 790 mm width, 900 mm depth and 1110 mm height fit standard worktop layouts, while the 149 kg weight requires a fixed installation with adequate floor support. A 3/4” water connection supplies steam for humidity control, and the 400 V electrical supply powers the touchscreen, fan motor and control system. The 0.65 kW power rating reflects the electrical load, separate from the gas consumption used for heating.

Controls include a ten-speed fan selector, climate and steam regulators, and a programmable recipe book. The reverse function allows the fan to alternate direction, preventing uneven drying on long bakes. The end-of-cycle alarm and microphone provide audible alerts, while the multipoint probe and delta T display ensure consistent results. The USB port enables recipe transfer between units or updates from a central kitchen system.

The 11x1/1 GN capacity allows large batches of roasted meats, baked goods or casseroles to be prepared simultaneously, with 67 mm tray spacing accommodating taller items. The temperature range up to 300 °C covers baking, roasting, grilling and regeneration, while the fermentation and holding modes support proofing dough or keeping dishes warm. The 400 V supply requires a three-phase circuit, standard in professional kitchens, and the 0.65 kW rating indicates a modest electrical demand compared with the gas load. The 149 kg weight means the unit is not moved once installed, and the footprint of 790 by 900 mm fits within a standard worktop run.

Cleaning involves the self-cleaning function, which heats the chamber to burn off grease, followed by wiping down the stainless steel surfaces. The folding glass door and interior lamp simplify access for manual cleaning when needed. The water connection must be checked periodically to ensure steam production remains consistent.

The STG 111 V7 is categorised under gas convection ovens in the FM Industrial professional catering range.