Convection oven is designed for heat treatment of various products at temperatures from +50 to +270 degrees Celsius, in the modes: "blowing heated, dry air" and "blowing heated, moist air", in the kitchens of catering companies. The heat chamber of the oven is wrapped with thermal insulation and closed with a double-glazed door.
The door is equipped with a mechanical lock and opens from right to left. The chamber is illuminated by two lamps.
On the back wall of the chamber there is a heating element and a fan. The heater is connected to the water supply network, with pressure from 50 to 600 kPa (0.5 to 6 atm.).
Steam is generated by injecting water onto the heated heating element. In the chamber, on 4 levels, trays or pastry sheets 435x330mm can be placed.
The oven is equipped with an electromechanical switch-off timer with audible warning, water injection system, thermostat and light switch for the heat chamber. The oven control panel is located at the bottom of the door.
The oven is made of stainless steel.
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