Gas convection oven Inoxtrend CDA211G

A gas-fired convection oven that injects steam directly into the cooking chamber combines dry heat with precise humidity control. A fan circulates hot air evenly around every tray, while bursts of steam prevent food from drying out and speed up heat transfer. This method keeps roasts juicy, pastries crisp and vegetables bright without constant basting or covering. The same chamber can switch between pure convection, pure steam or a combination of both, so one appliance handles baking, poaching, roasting and proofing in sequence without moving racks to another station.

Trays slide in lengthwise on fixed runners spaced 67 mm apart, allowing the operator to load and unload from the front without reaching across hot surfaces. The double-glazed door seals tightly during cooking but opens to reveal a smooth interior that wipes clean without disassembly. A manual steam-release valve vents excess pressure, and a safety valve prevents overpressure if the primary outlet is blocked. Visual alerts on the control panel signal faults such as flame failure or blocked steam injectors, letting the chef intervene before a batch is lost.

The oven accepts both GN 2/1 and GN 1/1 gastronorm trays, so it fits standardised kitchen trolleys and storage racks. Eleven GN 2/1 trays or twenty-two GN 1/1 trays can be loaded at once, giving a total capacity that matches the output of a medium to large catering operation. Trays are inserted and removed one at a time, so the oven can be restocked without interrupting the cooking cycle of the remaining trays.

Stainless steel construction resists corrosion from steam and cleaning chemicals, and the exterior remains cool enough to touch on the sides and top. The analogue control panel offers three main cooking modes—convection, steam and combi—plus dedicated programmes for regeneration and hard steam. A USB port records HACCP data and stores up to 300 pre-set recipes, so each dish can be repeated with identical results across shifts.

The 23 kW gas burner draws a steady load that is balanced across a standard catering gas supply. The 220-240 V electrical requirement powers the fan, control panel and ignition system on a single-phase circuit commonly found in professional kitchens. The footprint of 1050 mm wide by 900 mm deep fits into a standard worktop run or can be installed as a freestanding unit with side panels. The 1060 mm height allows the oven to slide under most extraction canopies without modification.

Cleaning is limited to surfaces the entry names: the stainless steel interior, the double-glazed door and the removable runners. Steam injection leaves minimal residue, so a daily wipe-down with a damp cloth and mild detergent is sufficient for most services. The manual steam-release valve should be checked weekly to ensure it moves freely, and the safety valve is tested monthly according to the manufacturer's schedule.

The CDA211G is positioned in the Inoxtrend catalogue as a mid-range combi oven for medium and large catering businesses that require gas operation and direct steam injection.