Convection oven is designed for cooking gastronomic dishes at catering enterprises (restaurants, cafes, canteens), as well as for baking bakery and confectionery products. The convection oven operates on a three-phase five-wire AC system with separate neutral working and protective conductors with a supply voltage of 400 V 50/60 Hz (3/N/PE 400 V 50/60 Hz).
The convection oven operates in two modes: - Convection, Steam Convection. To ensure operation in the steam convection mode, the convection oven is connected to a water main with a water pressure of 0.15-0.20 MPa (1.5-2.0 kgf/cm²).
The maintenance of the set values of temperature, humidity and duration of the product cooking cycle is ensured automatically.
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