FM Industrial Convection Oven STG 71 V9 EXPERIENCE

A convection oven circulates hot air with a fan, spreading heat evenly around every tray. This method cooks food faster and more uniformly than static heat, eliminating cold spots and reducing the need to rotate dishes. The fan draws air over heating elements, then pushes it through ducts that direct the flow across each shelf, ensuring consistent temperature throughout the cavity. Because the air moves continuously, it transfers heat more efficiently, cutting cooking times and energy use while preserving moisture in meats and baked goods.

The STG 71 V9 EXPERIENCE holds seven GN 1/1 gastronorm trays in transverse position, allowing full access from the front without reaching across hot surfaces. The operator loads trays, selects a cooking programme from the touchscreen recipe book, sets the target temperature up to 300 °C, and starts the cycle. Steam Control Pro adds moisture at precise intervals, while Clima Control adjusts humidity and airflow to match the dish. Fan Control lets the user fine-tune air speed for delicate items, and Delta T mode maintains a constant temperature difference between two probes. Responsive Cook adapts the cycle in real time, compensating for variations in load or ambient conditions. Once cooking finishes, the oven switches to standby, and the operator removes trays without waiting for the cavity to cool.

The cooking chamber is built from AISI 316 stainless steel, chosen for corrosion resistance in high-moisture environments. An integrated detergent tank supplies the automatic self-cleaning system, which circulates cleaning solution through spray arms and drains it after the cycle. Numbered guides on the side walls prevent trays from tipping, and the door seals tightly to retain heat and steam. The control panel sits above the door, angled for visibility while standing at the worktop.

A 10.4 kW power rating requires a 400 V three-phase supply, the standard circuit in professional kitchens. The 109 kg weight means the unit is moved with a trolley or pallet jack, not carried by hand. The 620 mm width fits between standard worktop units, while the 405 mm depth leaves clearance for rear ventilation. The transverse tray layout increases usable shelf space without widening the footprint, and the 790 mm front-to-back dimension includes the control panel and door swing.

Cleaning involves wiping the touchscreen with a damp cloth, emptying the detergent tank after each self-clean cycle, and checking the door seal for debris. The automatic system handles the cavity, but the operator must ensure the detergent tank is refilled and the drain is clear. The oven offers no user-serviceable parts inside the chamber; maintenance beyond cleaning is carried out by authorised technicians.

The STG 71 V9 EXPERIENCE is a single model with no variants. It is listed in the FM Industrial catalogue under professional convection ovens for hotels, restaurants and catering kitchens.