FM Industrial Electric Convection Oven STB 616 M T

A convection oven circulates hot air around food with a powerful fan, eliminating cold spots and cutting cooking times. The two-directional fan in the STB 616 M T pushes air evenly across every tray, so batches cook at the same rate without turning or shuffling. Heat transfers faster in moving air than in still air, which means lower energy use for the same output. Humidity control adds moisture to the chamber, preventing drying and allowing delicate items to steam as well as roast.

The oven is loaded with up to sixteen 600 × 400 mm trays, each spaced 80 mm apart for consistent airflow. Trays slide on L-shaped guides that hold them steady without blocking the air path. The operator sets the temperature between 0 and 250 °C, adjusts humidity from 0 to 100%, and chooses either a timed programme or continuous operation. Manual steam release lets the user vent excess moisture at any point during the cycle.

Construction is AISI 304 stainless steel throughout the cooking chamber, resisting corrosion and simplifying cleaning. The unit measures 880 mm wide, 915 mm deep and 1865 mm high, fitting a standard worktop height when mounted on castors or a stand. A 400 V three-phase supply delivers the 26.25 kW power needed for rapid heat-up and sustained high output. The 252 kg weight requires a sturdy floor and a trolley for repositioning.

Controls include a temperature dial, humidity selector, timer, continuous-run switch and manual steam-release valve. The timer counts down to automatic shut-off, while the continuous setting keeps the oven running until switched off manually. Humidity control adjusts the moisture level inside the chamber, broadening the range of dishes that can be prepared without a separate steamer.

The 16-tray capacity allows large batches of roasted vegetables, baked pastries or slow-cooked meats to be processed in a single cycle. The 80 mm spacing between trays ensures even browning without crowding. The 250 °C upper limit covers baking, roasting and most commercial oven programmes, while the 0 °C minimum allows the oven to be used for proofing or holding at low temperatures. The 400 V three-phase connection is standard in professional kitchens, avoiding the need for a dedicated single-phase circuit.

Cleaning involves wiping the stainless-steel chamber with a damp cloth and mild detergent after each use. The L-shaped tray guides can be removed for thorough cleaning, and the fan assembly is accessible for periodic dusting. The manual steam-release valve should be checked for blockages to maintain consistent humidity levels.

The oven is compatible with 600 × 400 mm trays and GN 1/1 containers, matching standard catering pan sizes. It is categorised under professional electric convection ovens in the FM Industrial range.