Gas convection oven Inoxtrend VSDA005G

A gas convection oven circulates hot air around food with a fan, spreading heat evenly across every tray. This method cooks faster than static heat, browning and crisping without drying, and keeps temperatures stable from the first tray to the last. The fan's speed and direction can be adjusted, letting the operator match the airflow to delicate pastries or dense roasts. Gas burners heat the air quickly, cutting preheating time and keeping running costs low in kitchens where ovens run for hours each service.

The VSDA005G is loaded from the front with five GN1/1 gastronorm trays. The operator sets the temperature on the analogue dial, selects the fan speed and direction, and starts the timer. Inside, LED lighting shows the progress without opening the door, while the double-glazed door keeps the heat in and the outer surface cool. When the timer sounds, the trays lift out on wire racks, and the next batch can go straight in.

The chamber is built from AISI 304 stainless steel, with rounded corners that prevent food build-up and make wiping down simple. The door handle is shaped to give a secure grip even when hands are wet or greasy. Two ovens can be stacked with a kit, doubling capacity without taking extra floor space.

Analogue controls set temperature, time, and cooking mode. The temperature range of 30 to 270 °C covers everything from proofing dough to roasting meats. A 10 kW gas burner heats the air rapidly, while a small electric element keeps the controls and lighting running on a standard 220–240 V single-phase circuit. The 920 mm width, 860 mm depth and 760 mm height fit into most worktop runs, and the stainless steel exterior matches other professional equipment.

Cleaning involves wiping the chamber after each service, removing the trays and racks to wash separately, and occasionally brushing the fan blades to clear grease. The double-glazed door can be lifted off for thorough cleaning, and the rounded corners prevent trapped food.

The oven is designed for medium workload kitchens, handling around fifty meals per service. It can be stacked in pairs to increase output without expanding the footprint.