Bartscher A120 Convection Oven

Applications & Use Cases

• Baking pastries, bread, and cakes in small to medium-sized bakeries.
• Roasting meats and vegetables in commercial kitchens and catering operations.
• Reheating pre-prepared food items in cafes and canteens.
• Proofing dough prior to baking in a controlled environment.

Typical Specifications

Typical capacity

Units of this class commonly accommodate 3 to 5 trays, typically GN 1/1 or similar bakery standard sizes.

Temperature range

Convection ovens like the Bartscher A120 typically offer temperatures up to 250-300°C.

Power supply

Smaller commercial convection ovens are commonly available in single-phase (1Ph) or three-phase (3Ph) configurations, depending on power requirements.

Construction material

The interior and exterior of commercial ovens are typically constructed from stainless steel for hygiene and durability.

Control type

Units in this category commonly feature analogue or digital timer and temperature controls.

Footprint

For this class of equipment, typical dimensions allow for countertop placement or integration into existing kitchen lines.

Frequently Asked Questions

• What are the benefits of a convection oven?

  Convection ovens use fans to circulate hot air, ensuring more even cooking and faster baking times compared to conventional ovens. This results in consistent product quality.

• Is single-phase power sufficient for a commercial oven?

• What maintenance is typically required for a convection oven?

• Can this oven be used for both baking and roasting?

• What type of trays are compatible with this oven?