Why this convection oven earns its place
Convection ovens are workhorses in professional kitchens because moving air cooks food faster and more evenly than still-air baking. The Roller Grill FC60TQ goes further: its combination of rear elements, base elements, infrared quartz grill, and fan lets you select exactly the mode your dish needs. Standard convection (rear element and fan) cooks pastries, roasts, pies, and demi-baguettes uniformly. Quartz turbo mode—grill, base element, fan together—cuts cooking time by up to 30% on meat and fish, so you serve faster during service. The base element and fan alone gives a gentler heat for delicate cakes or slower cooks. And the quartz grill by itself becomes a gratinating and browning tool, or the fan alone works as a defrost chamber.
The cabinet holds 2/3 gastronorm capacity (4 × 460 × 340 mm trays) and comes supplied with four wire grid shelves. A 300°C thermostat and two-hour timer cover virtually any cooking task—roasting, braising, holding, part-baking. The twin glass door lets cooks see inside without opening and losing heat; the internal light means no guessing. At 3000W on 230V, it's plugged into a standard outlet; the 590 × 595 × 610 mm footprint (38 kg) sits comfortably on a prep counter or in a fixed station. Two-year warranty on parts and labour.
The speed advantage is real. If you're part-baking croissants or reheating ready meals, quartz turbo mode cuts minutes off your session time—critical when you're turning covers during lunch or dinner service. The defrost mode is equally useful: frozen proteins thaw gently without cooking the surface.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
