Gas convection oven Inoxtrend PPDA211G

A gas convection oven circulates hot air around the chamber with a powerful fan, eliminating cold spots and cooking food evenly on every tray. The PPDA 211G adds steam injection to this airflow, letting the operator choose between dry heat, moist steam or a combination of both. This versatility handles everything from roasting meats to baking delicate pastries without transferring trays between appliances. The oven heats the air with a gas burner, reaching working temperature quickly and maintaining it under heavy use. Steam is introduced on demand, controlled by a humidity sensor that adjusts the microclimate inside the chamber. The result is food that emerges with a crisp crust and a juicy interior, even when multiple dishes cook at once. Turning the mechanical knobs on the PPDA 211G instantly engages the gas burners and fan, circulating hot air through the sixty-seven-millimetre tray spacing to roast, steam or combine both in seconds. The operator loads up to eleven GN 2/1 trays, each spaced 67 mm apart for consistent airflow. Mechanical dials set the temperature between 30 and 270 °C, select the cooking mode and programme the timer. Once started, the fan distributes heat evenly, reversing direction automatically to prevent hot spots. The steam injection system can be engaged at any point, either for a short burst or throughout the cycle. The PPDA 211G is built from stainless steel, inside and out, for durability in a busy kitchen. The exterior dimensions of 1050 mm wide, 900 mm deep and 1060 mm high fit standard worktop layouts, while the gas connection and 230 V single-phase electrical supply match typical commercial installations. The 23.0 kW gas input provides the energy needed for rapid recovery between batches, and the 0.6 kW electric element powers the fan and control circuits. Controls consist of mechanical knobs for temperature, time and mode selection. The steam injection is activated by a separate switch, allowing the operator to add moisture at the right moment for the desired texture. An integrated humidity sensor maintains the set level automatically once steam is introduced. The 11-tray capacity allows large batches of food to be cooked simultaneously, while the 67 mm spacing between trays ensures even heat distribution. The temperature range of 30 to 270 °C covers everything from gentle proofing to high-temperature roasting. The 230 V electrical requirement means the oven can be connected to a standard single-phase circuit found in most professional kitchens. Cleaning involves wiping down the stainless steel interior after each use to remove food debris. The steam injection system reduces residue build-up, making maintenance easier. The ventilation system's automatic reverse function helps keep the fan and heating elements free of grease, extending the intervals between deep cleaning. The PPDA 211G is part of Inoxtrend's PROEVO+ series, designed for professional kitchens requiring a gas-powered convection oven with steam and combi capabilities.