FM Industrial Electric Convection Oven STG 112 V9 EXPERIENCE

A convection oven circulates hot air with a fan to spread heat evenly around every tray, eliminating cold spots and cutting cooking times. The fan draws air over heating elements, then forces it through ducts that surround the cooking chamber, so each dish receives the same temperature whether it sits at the top, bottom or centre of the rack. This method browns, roasts and bakes faster than static heat, and allows multiple trays to cook simultaneously without flavour transfer.

The STG 112 V9 EXPERIENCE loads up to eleven full-size gastronorm 2/1 trays in longitudinal position or twenty-two half-size 1/1 trays placed transversely. The operator selects a cooking programme from the touchscreen recipe book, sets the desired temperature up to 300 °C, and starts the cycle. Steam Control Pro injects moisture at precise intervals to prevent drying, while Clima Control adjusts humidity and airflow for delicate items. Fan Control lets the user vary the fan speed, and Responsive Cook adapts the heat dynamically if the load changes. Delta T mode maintains a constant temperature difference between two probes, useful for large joints that need even doneness throughout. Once cooking finishes, the oven switches to standby and the self-cleaning cycle can be activated, which sprays detergent from an integrated tank and rinses the chamber automatically.

The cooking cavity is constructed from AISI 316 stainless steel, chosen for its resistance to corrosion and staining in high-moisture environments. Shelves run on numbered rails that lock in place to prevent accidental tipping. A built-in detergent reservoir eliminates the need for external containers during cleaning. The exterior casing measures 790 mm wide, 1270 mm deep and 1090 mm high, and the unit weighs 215 kg, indicating it is designed for floor mounting on a stable worktop or stand. The 400 V three-phase supply matches the standard commercial kitchen circuit, and the 29.45 kW power rating reflects the load required to heat the large chamber quickly and maintain temperature under full load.

Controls are grouped on a 9-inch colour touchscreen. The main menu displays image-based recipes, multi-level cooking options, and energy-consumption tracking. Pre-heating, delayed start and programme scheduling allow the kitchen to organise workflow in advance. A multi-point temperature probe system monitors several points inside the cavity, ensuring consistent results across all trays. Wi-Fi and cloud connectivity enable remote monitoring and software updates without interrupting service.

Cleaning follows from the materials and features named. The AISI 316 chamber and self-cleaning system reduce manual scrubbing; the operator refills the detergent tank periodically and wipes the touchscreen with a damp cloth. Numbered rails and tipping protection simplify tray handling and reduce spills that could soil the cavity.