Gas convection oven Inoxtrend FXDA610G

A gas-fired convection oven built for pastry work heats the chamber with a burner while a fan circulates the air at two speeds, reversing automatically to spread heat evenly across every tray. The same fan draws in ambient air, which is then humidified by a steam injection system to create a controlled microclimate. By adjusting the balance of dry and moist air, the operator can produce a crisp crust on bread or a tender, juicy interior in cakes without opening the door or interrupting the cycle.

The oven is loaded tray by tray through a full-width door. Once the door is closed, the operator selects one of three cooking modes—convection, steam or combi—sets the temperature between 30 °C and 270 °C, and starts the timer. During the cycle the steam release valve opens and closes electromechanically to maintain the chosen humidity level. When the timer expires, the burner cuts off and the fan slows to a gentle cool-down speed.

The chamber is fabricated from stainless steel with rounded internal corners to prevent food debris collecting. An 80 mm gap between the ten trays allows air to circulate above and below each one, so multiple batches can be baked at once without hot or cold spots. The exterior is also stainless steel, with a worktop that can support additional trays or small utensils.

Mechanical rotary knobs control temperature, time and cooking mode; a separate switch selects fan speed. The gas supply requires a 20.5 kW connection, while the 0.6 kW electric circuit powers the fan, controls and steam valve. The 220–240 V single-phase plug fits a standard kitchen ring main.

A 20.5 kW gas input means the oven draws a steady load that must be accounted for in the kitchen's gas supply design. The 30–270 °C temperature range covers proofing, baking and finishing, so the same unit can handle yeast doughs, laminated pastries and meringues. The 840 mm width and 920 mm depth determine the floor space required, while the 1270 mm height allows it to fit under most worktops or extraction canopies. The ten-tray capacity lets the kitchen schedule multiple batches without overloading the oven.

Cleaning is simplified by the rounded chamber corners and the steam injection system, which can be used to loosen baked-on residues before wiping. The stainless steel surfaces are wiped down daily with a damp cloth and mild detergent; the trays and racks are removed and washed separately.

The FXDA610G is part of the Flexo series, a range of convection ovens designed for professional pastry and bakery kitchens.