CONVECTION OVEN allows you to get high-quality bakery or confectionery products using the combination of convection and steam. Due to a wide range of possibilities, such equipment is perfect for public catering establishments. The main advantages of the convection oven: - manual cooking: convection cooking 30-285 °C, combination cooking 90-230 °C; - the fan provides air circulation in the chamber, helping to produce uniform heating and consistent cooking results; - this model is equipped with an injector steamer to control humidity, letting brown and crisp pastries and bread; - manual water injection; - 1-speed fan without reverse; - stainless steel construction; - halogen lights; - manual control panel; - timer up to 120 min; - continuous cooking. The equipment power consumption is 3.2 kW. The required supply voltage is 230 V. Dimensions of this oven: 560x590x530 mm. Capacity: four 450x340 trays (included). Distance between guides: 75 mm.