Stalgast Gas Convection Oven with Electric Fan Oven 9715210

A gas convection oven combines direct flame heating with a fan that circulates hot air around the food. The fan spreads heat evenly, eliminating cold spots and cutting cooking time. Below it, an electric fan oven uses an element and a separate fan to bake, roast or steam without relying on the gas burners. Together they let a kitchen run two different cooking programmes at once, each with its own temperature and humidity setting.

The oven is built as a single unit with two compartments. The upper gas section has three burners: one small, one medium and two large double-crown burners. Each can be turned down to a third of its power for gentle cooking or simmering. A pilot flame stays lit to relight the burners instantly, and a flame safety device cuts the gas if the flame goes out. Inside, three adjustable rails hold standard gastronorm trays. The oven door is double-glazed to keep the heat in and let the operator watch the food without opening it. A humidity control feature adds or removes moisture to keep roasts juicy and pastries crisp.

The lower electric fan oven has its own heating element and fan. It is sized for a single gastronorm tray and has its own lighting so the operator can check progress without disturbing the gas oven above. Both compartments share a control panel on the front. Ergonomic knobs set the temperature, fan speed and humidity for each section. A work light above the panel illuminates the controls, and a power light shows when the oven is on. An appliance protection system can be activated from the same panel to lock the settings during a busy service.

The oven stands on adjustable feet to level it on uneven floors. The front panel is laser-engraved for durability, and the cast-iron grids inside the gas oven are removable for cleaning. A dishwasher-safe bowl catches drips and spills. The exterior is stainless steel, and the door seals are designed to withstand daily opening and closing.

The power rating of 22.5 kW for the gas oven and 7.0 kW for the electric oven indicates the load on the gas and electrical supplies. A kitchen must have a gas line and a 400 V three-phase circuit to run both sections at once. The footprint of 800 mm wide by 700 mm deep fits standard worktop spacing, while the 850 mm height allows the operator to reach the top rails without stretching. The oven weighs enough to stay stable during use but can be moved with a trolley or pallet jack.

Cleaning involves removing the cast-iron grids and the drip bowl, wiping the interior with a damp cloth, and running the dishwasher-safe bowl through a cycle. The glass door can be cleaned with standard oven cleaner, and the rails can be taken out to reach every corner. The humidity control system has a self-cleaning cycle that can be run weekly to prevent scale build-up.

The oven is supplied as a single unit with both gas and electric sections. No variants are listed for this model.