PRODUCT DESCRIPTION CONVECTION OVEN allows you to get high-quality bakery or confectionery products using the combination of convection and steam. Due to a wide range of possibilities, such equipment is perfect for public catering establishments. The main advantages of the convection oven: - manual cooking: convection cooking 30-260 °C, combination cooking 90-230 °C; - the fan provides air circulation in the chamber, helping to produce uniform heating and consistent cooking results; - this model is equipped with an injector steamer to control humidity, letting brown and crisp pastries and bread; - digital water injection regulation; - 1-speed reversing fan system; - stainless steel construction; - halogen lights; - digital control panel; - 99 programs with 4 cooking cycles for each program; - continuous cooking; - preheating; - careful power consumption. Power consumption is 6.7 kW. The required supply voltage is 400/230 V. Dimensions: 800 х 700 х 580 mm. Capacity: 4xGN1/1 or 600x400 trays (two 600x400 trays included). Distance between guides: 80 mm.