The FM Industrial ST Gastro electric convection oven is a general-purpose solution for HoReCa kitchens where a wide range of food categories is prepared. GN size compatibility allows the use of standard HoReCa containers and trays, ensuring full integration with the rest of the kitchen equipment.
GN compatibility – standard Gastronorm trays
The main advantage of FM Industrial ST Gastro over non-standard ovens is its full Gastronorm compatibility. GN trays are a universal standard in the HoReCa industry: a tray that fits a container also fits the oven and convection chamber. This standardisation eliminates the problem of mismatched equipment sizes and the need for additional solutions. The Gastro model chamber typically accommodates GN 1/1 or 2/1 trays as standard; the exact number of trays depends on the model. Processing multiple trays simultaneously with convection provides a significant productivity gain, allowing several dishes to be completed in a single baking cycle.
Versatile use – flexibility in the kitchen
The ST Gastro “Gastro” designation indicates universal kitchen use. Unlike specialised models (ST Bakery for bakeries or Pizza Ovens ST Pizza for pizzerias), ST Gastro is designed for a variety of dishes: meat, fish, vegetables, side dishes and reheating hot meals. In a restaurant kitchen where different food categories are prepared daily, a universal model is more efficient than several specialised ones. The ST Gastro chamber can bake meat dishes, then reheat side dishes, then roast vegetables – without changing equipment. Compared to ST Compact, ST Gastro offers a higher number of trays and greater throughput capacity.
Convection technology and temperature control
FM Industrial ST Gastro uses active convection: a fan distributes heat evenly throughout the chamber, ensuring that food on the upper and lower trays is heated with equal intensity. Temperature control allows precise adjustment of baking conditions for each product. Mechanical or digital control – depending on the model version – ensures stable temperature during the baking cycle. Some ST Gastro models include a steam function, which is essential for baking pastries and bread. Steam injection during baking improves crust and texture formation for various products such as croissants, bread and bakery items.
HoReCa applications
In a restaurant’s main kitchen, ST Gastro is an essential baking area for roasting meat, fish and vegetables, and preparing side dishes. In hotel kitchens with a buffet format, ST Gastro processes large quantities of food, directly in GN trays that go straight from the oven to serving dishes. Cafés with a broader culinary range – not just pastries but also hot meals – use ST Gastro as a general baking unit. In corporate catering kitchens where a set number of meals is prepared daily, ST Gastro’s planned baking cycles ensure predictable productivity. BHS supplies FM Industrial ST Gastro to HoReCa establishments.
Frequently asked questions
What GN tray size and how many trays fit in the FM Industrial ST Gastro chamber? The exact capacity depends on the model specifications. A standard ST Gastro version often has space for several GN 1/1 trays. For precise capacity, consult BHS advisors, who will provide information on available models.
Is the FM Industrial ST Gastro also available with a steam function? Some ST Gastro models include a steam function. For specific feature versions, consult BHS, where advisors will help you choose a model with features that match your menu.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
