Why this convection oven earns its place
This is the INOXTREND for kitchens without the space or three-phase power of a big operation. At 620 mm wide and 580 mm deep, it fits tight against a prep counter or into a corner of a smaller kitchen. You get four 460×360 mm GN pan slots (or eight smaller trays if you're stacking), which is genuine batch capacity for a café, small catering operation, or training kitchen. The analogue controls—simple dial-and-set—mean no learning curve and no menu-diving; you want 180°C, you turn the knob to 180°C.
Stainless steel inside and out, with rounded corners that clean in a wipe. Automatic or manual humidifier gives you steam when you need it—doughnuts that don't dry hard by second service, bread crust that doesn't crack. The double-glazed door keeps heat in and lets you see what's cooking; internal illumination means you're not peering through glare. Automatic preheating gets you ready fast, and the single-phase 3.3kW supply means a standard 13A plug or a small dedicated circuit—no sparky needed, just a stable power feed.
The fans have an auto-reverse feature, which means the air direction flips during the cook to even out hot spots and prevent one tray burning while another stays pale. Built for kitchens that need reliability and don't have room for complexity.
