The FOTOP4M convection steam oven is a professional solution designed for restaurant kitchens, delicatessens, food laboratories and Ho.Re.Ca. businesses that require a compact, reliable and easy to use oven.
The combination of convection cooking and direct steam allows the preparation of many recipes while maintaining precise control of the cooking process. The ventilation system with centrifugal fan with autoreverse ensures even heat distribution inside the cooking chamber, delivering consistent results on all trays.
The stainless steel structure is designed for everyday professional use. The direct injection humidifier with energy regulator allows easy control of humidity levels during the cooking of bread, roasts, vegetables, gastronomy dishes and pastry preparations.
The door with double glass and hinged inner glass improves visibility of the cooking process and simplifies cleaning operations. The internal halogen lighting allows easy monitoring of food during cooking without opening the door.
The mechanical control with timer up to 120 minutes makes the oven intuitive and easy to use even in professional kitchens with intense working rhythms.
The cooking chamber is designed to accommodate 4 trays size 600x400 or GN 1/1 with 80 mm spacing, offering good production capacity in compact dimensions.
| Capacity | 4 trays 600x400 or GN 1/1 |
| Tray spacing | 80 mm |
| Working temperature | 50°C – 260°C |
| Power supply | 230 / 400 V |
| Phases | 1N / 3N |
| Frequency | 50 / 60 Hz |
| Machine dimensions | 94 x 89 x 71.5 cm |
| Cooking chamber dimensions | 660 x 480 x 455 mm |
| Net weight | 89 kg |
No, trays are not included in the standard equipment and must be purchased separately.
The oven allows convection cooking, direct steam cooking or combined cooking, making it possible to prepare many professional recipes.
The cooking chamber can hold up to 4 trays size 600x400 or GN 1/1 with 80 mm spacing.
The oven reaches a maximum temperature of 260°C, suitable for many professional cooking preparations.
