FM Industrial Electric Convection Oven STG 202 V9 T EXPERIENCE

A convection oven circulates hot air with a fan, spreading heat evenly around every tray. The fan draws air across heating elements, then forces it through ducts that run along the sides and back of the cooking chamber. This method eliminates cold spots and speeds cooking by transferring heat directly to the food, not just to the air. The result is consistent browning and shorter cooking times compared to static ovens, while using less energy to reach the same temperature.

The STG 202 V9 T EXPERIENCE is loaded from the front. Trays slide onto runners inside the chamber, arranged in longitudinal position for GN 2/1 pans or transverse for GN 1/1. The touchscreen panel sets the target temperature up to 300 °C, selects cooking modes, and starts the programme. Steam Control Pro injects moisture at the chosen level, Clima Control adjusts humidity and air flow, and Fan Control fine-tunes the speed of the circulation fan. Responsive Cook adapts the cycle in real time to the food's progress, while Delta T mode maintains a constant difference between air and product temperature for delicate items. Pre-heating warms the chamber before loading, and multi-level cooking runs several trays at once without flavour transfer.

The cooking chamber is built from AISI 316 stainless steel, chosen for corrosion resistance in high-moisture environments. The exterior dimensions of 880 mm width, 1180 mm depth and 1865 mm height include the casing and control panel. Four castors are fitted as standard, allowing the unit to be moved across the kitchen floor. The 300 kg weight requires a stable surface and a forklift or pallet truck for initial positioning.

A 9-inch touchscreen panel displays the recipe book with images, programmes the cooking schedule in advance, and monitors energy consumption. The integrated Wi-Fi connection allows remote access to the oven's settings and status. Multi-point temperature probes track the core temperature of food on different trays, and automatic self-cleaning runs a high-temperature cycle to loosen grease and residue.

The 61.4 kW power rating requires a 400 V three-phase supply, the standard for professional catering equipment in commercial kitchens. The voltage and frequency of 50/60 Hz match the UK grid, so no transformer is needed. The 700 mm width, 740 mm depth and 1480 mm height of the internal cavity hold 20 GN 2/1 gastronorm trays or 40 GN 1/1 trays, giving flexibility for large batches or mixed loads.

Cleaning follows from the construction. The AISI 316 chamber resists staining and can be wiped down after each service. The automatic self-cleaning cycle heats the interior to loosen baked-on deposits, which are then removed with a damp cloth. The touchscreen and control panel are sealed against moisture and can be cleaned with a soft, damp cloth and mild detergent.

The STG 202 V9 T EXPERIENCE is designed for intensive professional use in hotels, restaurants and central production kitchens.