Electric Convection Baking Oven with Cabinet

Built for Consistent High-Capacity Commercial Baking

Designed for bakeries and production kitchens requiring hot-air circulation, PID-controlled heating, an external saturated-steam system, and the source-defined combined tray capacity. Confirm site power and required baking temperature before quotation.

Key Features

• Using American heating tubes, sealed with high-temperature PTFE, and compensated for wavy temperature differences at both ends.
• Power regulation, PID control heating method, fast and stable calculation speed.
• The large glass furnace door is made of coated tempered glass, effectively preventing temperature loss and enhancing the heat radiation effect inside the furnace.
• External steam system can quickly generate saturated steam with a certain pressure; and ensure that the baked products receive uniform steam, resulting in consistent quality of the products.
• The surface around the oven and the furnace chamber are made of national standard 304 stainless steel and aluminum plated plate respectively.
• Hot air convection oven adopts American heating tubes, and the hot air circulation fan wheel has its own design, which is lightweight, balanced in air volume, flexible in expansion and contraction, durable and not easily deformed.

Technical Specifications

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