FM Industrial Electric Convection Oven STG 72 V9 EXPERIENCE

A convection oven circulates hot air with a fan to spread heat evenly across every shelf. This method eliminates cold spots, speeds cooking and browning, and allows multiple trays to be loaded without rotating them. The fan's steady airflow also shortens recovery time when the door is opened, keeping the temperature stable during service.

The STG 72 V9 EXPERIENCE is loaded from the front with gastronorm trays. Seven full-size GN 2/1 trays sit lengthways, or fourteen half-size GN 1/1 trays can be placed across the shelves. Each shelf holds a separate dish, so starters, mains and desserts cook simultaneously at different temperatures if needed.

Operation begins by selecting a pre-set recipe on the touchscreen or programming a custom cycle. The oven can pre-heat automatically, then start cooking at a scheduled time. A multi-point temperature probe monitors each tray, while Delta T mode keeps a constant difference between air and food temperature for even doneness. Once cooking finishes, the oven switches to hold mode until the trays are removed.

The cooking chamber is built from AISI 316 stainless steel, chosen for its resistance to corrosion and high temperatures. An integrated detergent tank feeds the automatic self-cleaning system, which flushes the chamber without manual scrubbing. Numbered shelves with anti-tilt protection ensure trays stay level during loading and unloading.

Controls are grouped on a 9-inch touchscreen. The main functions include steam control for moisture adjustment, climate control for humidity, fan control for airflow, and responsive cook for automatic temperature adaptation. A built-in recipe book with images guides staff through standard dishes, while energy monitoring tracks consumption per cycle.

The 400 V three-phase supply matches the standard circuit in commercial kitchens, allowing the oven to run alongside other heavy equipment without overloading a single phase. The 18.8 kW power rating reflects the heating elements' capacity to recover quickly after the door is opened. A weight of 160 kg means the unit is moved with a trolley or pallet jack, not carried by hand. The 790 mm width, 1270 mm depth and 825 mm height determine the space it occupies on the worktop or floor, including clearance for door swing and ventilation.

Cleaning is handled by the automatic self-cleaning programme, which uses detergent from the built-in tank. After each service, the chamber is rinsed and dried, ready for the next use. Shelves and trays are removed and washed separately in a pot-wash machine.

The oven is catalogued under professional electric convection ovens for medium to large commercial kitchens.