FM Industrial Electric Convection Oven STG 201 V7 T PLUS

A convection oven circulates hot air around the food with a fan, spreading heat evenly and cutting cooking times. The fan draws air across heating elements, then forces it through ducts that surround the cooking chamber. This constant movement eliminates cold spots, so every tray receives the same temperature. The result is faster, more uniform baking, roasting and reheating without the need to rotate trays during the cycle.

The STG 201 V7 T PLUS is loaded from the front. Slide up to twenty GN 1/1 gastronorm trays onto the runners, each spaced 67 mm apart. Set the desired temperature up to 300 °C on the 7-inch touchscreen. Choose a pre-programmed recipe or create a custom cycle with steam injection, climate control and fan speed. The oven can preheat, hold at temperature, or run a timed sequence that switches between cooking and holding automatically. A multi-point temperature probe monitors the core of the food, adjusting the heat to reach the target without overcooking. Once the programme ends, the oven switches to a keep-warm setting until the trays are removed.

The cooking chamber is built from AISI 304 stainless steel, with anti-overheating runners that protect the trays. The exterior is also stainless steel, mounted on castors for movement around the kitchen. The 36.25 kW power rating requires a 400 V three-phase supply, which is standard for professional catering equipment. The footprint of 700 mm wide by 500 mm deep fits against a worktop or wall, while the 1480 mm height allows stacking beneath standard extraction canopies. The 260 kg weight means the unit is moved on its castors rather than lifted.

Controls include a 7-inch touchscreen for setting temperature, time, steam, climate and fan speed. The oven offers pre-programmed cooking cycles, a recipe library, and a multi-cook function that runs several programmes in sequence. Delta T mode maintains a precise difference between chamber and core temperatures, useful for delicate items like pastries. Self-cleaning mode circulates hot air and steam to loosen grease, which is then wiped away.

Cleaning involves removing the trays and wiping the chamber with a damp cloth. The self-cleaning cycle reduces manual scrubbing. The castors should be checked periodically for smooth rolling, and the fan and heating elements inspected for grease build-up during routine maintenance.

The oven is supplied with a set of castors for mobility. The 20-tray capacity suits high-volume kitchens, while the 67 mm spacing between trays allows for taller items like whole poultry or stacked bakeware. The 300 °C upper limit covers baking, roasting, grilling and proofing. The 400 V three-phase connection ensures stable power delivery for continuous service.

This model is listed in the professional catering catalogue under electric convection ovens, heavy-duty category.