Why this convection oven earns its place
This is a robust, uncomplicated convection oven for serious baking and roasting work. Build a menu around reliable, repeatable results, and that's what you get. Humidification is automatic or manual—set it once, and the oven maintains the humidity balance your bread, croissants and pastries need. The analogue controller is straightforward: temperature dial, humidity control, and an LED ready-light. No screens to fail, no software updates; just mechanical reliability that your team will understand instantly.
The cavity is compact—620 × 580 × 570 mm—which means fast heat recovery between batches. Four 460 × 360 mm shelves fit inside (you supply these), and rounded internal corners are designed for easy cleaning: no edges where dough scraps or flour gets trapped. Stainless steel inside and out, with sturdy feet. Automatic preheating gets you to temperature without fussing. A double-glazed glass door so you can check progress without opening and losing your heat and humidity.
Single-phase 3.2 kW means this runs on standard commercial wiring without special installation. It's efficient: adequate power for volume baking without the energy footprint of larger ovens. Built to handle shift after shift in a working kitchen—solid, predictable, and built to last.
