Gas convection oven Inoxtrend FXDA606G

This gas-powered convection oven is designed for pastry preparation, using a two-speed fan that automatically reverses to distribute heat uniformly. Air is drawn from the chamber, heated by gas burners, and recirculated through side and rear ducts, ensuring consistent temperatures on every shelf. The system removes cold spots, allowing multiple batches of pastries to bake evenly without tray rotation or shelf adjustments.

Steam is introduced directly into the chamber via a small electric boiler, enabling three cooking modes: convection for crisp results, steam for soft textures, or combi mode that alternates both. After cooking, an electromechanical valve expels excess steam, avoiding condensation on the door and work surface.

The oven accommodates up to six full-size trays, spaced 80 mm apart. Temperature settings range from 30 °C to 270 °C, with mechanical controls for mode selection and timing. During operation, the fan runs at the chosen speed, burners adjust to maintain temperature, and steam injects in combi mode as needed. Once the timer ends, the oven shuts off burners and fan, releases steam, and signals completion with a chime.

The interior features stainless steel construction with rounded corners to simplify cleaning, while the exterior panels provide a seamless finish that wipes clean effortlessly. A single-piece door with a large glass panel allows progress checks without heat loss.

Front-mounted mechanical knobs adjust temperature, time, and cooking mode, with a separate dial for humidity in steam or combi modes. The steam release valve operates automatically at cycle completion, requiring no manual input.

A 14.5 kW gas input demands a dedicated supply line, while the 0.6 kW electric element for the steam boiler connects to a standard 220–240 V single-phase circuit. The unit measures 840 mm wide, 920 mm deep, and 970 mm high, fitting standard worktop dimensions and allowing clearance beneath most wall cupboards. The six-tray capacity reduces batch frequency, saving time during service.

Cleaning involves wiping the chamber and trays with a damp cloth after use, with a weekly steam cycle to loosen residue. Rounded corners and smooth surfaces prevent grease build-up, while stainless steel resists corrosion from acidic doughs or cleaning agents.

The FXDA606G belongs to the Flexo series, offering a mid-range gas convection solution for professional pastry and bakery kitchens.