Used kitchen and bar equipment BHS-HoReCa KDDV623

A combi oven merges convection heat with precise steam injection, letting a single unit roast, bake, steam and defrost without flavour transfer. The BHS GGM Gastro KDDV623 uses a fan to circulate hot air evenly around the chamber while a direct steam generator injects moisture at eleven adjustable levels from 0% to 100%. This dual system keeps meat juicy, pastries crisp and vegetables vibrant, all on the same cycle.

The operator loads the food on wire racks, closes the double-glazed glass door and selects the desired programme from the digital touch panel. The oven preheats, then maintains the set temperature and humidity while the two-way ventilation motor reverses direction to eliminate hot spots. A halogen backlight lets the chef monitor progress without opening the door. Once the timer ends, the oven switches to cooling mode to protect the load and the interior surfaces.

The outer casing is high-quality stainless steel AISI 304 with rounded corners for hygiene and durability. Inside, the chamber reaches a maximum temperature of 260 °C, allowing everything from slow defrosting to high-heat grilling. The glass door folds down for thorough cleaning, and an automatic washing system reduces manual scrubbing. A condensation tray under the plastic door handle collects moisture to keep the worktop dry.

Controls include a maintenance and management menu available in multiple languages, displaying time, set temperature, chamber temperature and humidity. Safety thermostats prevent overheating, and adjustable leg tips level the unit on uneven floors. The oven requires a 380 V three-phase electrical supply and a permanent water connection for steam generation.

External dimensions of 530 mm width, 722 mm depth and 755 mm height fit standard worktop cut-outs, while the 5.30 kW power rating indicates the load it places on the kitchen circuit. Easy-installation accessories simplify commissioning, and the reversible motor extends the life of the ventilation system.