Electric / gas ovens with gastronomy convention

Gas and Electric Convection Ovens for Gastronomy

Professional convection ovens for gastronomy are among the most versatile appliances for restaurants, catering kitchens, pastry labs, bakeries and food preparation facilities. They ensure uniform cooking, fast workflow and excellent temperature consistency on multiple levels.

The range includes electric and gas models, available in pure convection or with advanced features such as direct steam and automatic humidification. Depending on the version, they support GN 2/3, GN 1/1 and 600×400 mm trays.

All ovens are built in robust stainless steel and include centrifugal fan, internal lighting, double-glazed door and an easy-clean cooking chamber. High-end versions may include core probe, chamber venting, internal hand shower and digital programming systems.

Main features

• Electric or gas convection ovens for professional kitchens
• Available in convection or convection plus direct steam
• Stainless steel structure with hygienic cooking chamber
• Compatible with GN 2/3, GN 1/1 and 600×400 mm trays
• Centrifugal fan for uniform cooking
• Internal lighting and double-glazed door
• Humidifier, hand shower, chamber venting and core probe on selected models
• Working temperatures up to 260–300°C
• 0–120 minute timer or digital controls with automatic programs
• Ideal for gastronomy, restaurants, bakery and pastry production

Frequently Asked Questions (FAQ)