What are the common dimensions for a convection oven of this type?

While specific dimensions vary, units typically have a footprint of around 600-800mm wide and deep, and 500-700mm high, excluding any stand.

Is a water connection required for this oven?

Most basic convection ovens do not require a direct water connection. However, some models may have a manual or automatic steam injection feature that would necessitate one.

What kind of electrical supply is typically needed?

Smaller units often run on a standard UK 13A or 16A single-phase supply. Larger or more powerful models may require a dedicated higher amperage single-phase or a three-phase connection.

Can this oven be used for both baking and roasting?

Yes, convection ovens are versatile and commonly used for both baking a variety of products and roasting meats or vegetables due to their even heat distribution.

What maintenance is typically required for a used convection oven?

Regular cleaning of the interior and exterior, checking door seals for integrity, and ensuring fan operation are common maintenance tasks. Electrical components should be inspected periodically by a qualified technician.

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Bartscher A120 Convection oven

Used Bartscher A120 Convection oven - Bakery Ovens, photo 1

Used Bartscher A120 Convection oven - Bakery Ovens, photo 2

Used Bartscher A120 Convection oven - Bakery Ovens, photo 3

Used Bartscher A120 Convection oven - Bakery Ovens, photo 4

Used Bartscher A120 Convection oven - Bakery Ovens

used Equipment

Available

Verified seller

Bartscher A120 Convection oven

Name: Bartscher A120 Convection oven
Brand: Bartscher
SKU: 3360
Availability: InStock

Price: Contact seller for price

Bartscher A120 Convection oven, 2012, stainless oven, up to 300,C, timer controls, four trays, 1Ph

Doncaster, United Kingdom

6,055 km away

Stock Number

3360

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Baking pastries, bread rolls, and other confectionery items in small to medium-sized bakeries.
Reheating pre-prepared meals and snacks in cafes, delis, and catering operations.
Roasting vegetables and smaller cuts of meat in commercial kitchens.
Proofing dough when combined with a suitable proofer base.

Typical capacity: Units of this class commonly accommodate 3 to 5 trays, often Gastronorm 1/1 or similar bakery tray sizes.
Power supply: Convection ovens of this size are typically available in single-phase (230V) or three-phase configurations, depending on heating element power.
Temperature range: Commonly operates up to 250-300°C, suitable for a wide range of baking and roasting tasks.
Construction material: Typically features a stainless steel interior and exterior for hygiene and durability.
Controls: Units often include mechanical or digital timer and temperature controls.
Heating method: Forced hot air convection, ensuring even heat distribution throughout the chamber.

While specific dimensions vary, units typically have a footprint of around 600-800mm wide and deep, and 500-700mm high, excluding any stand.

Used bakery ovens are valued for their durability and long operational lifespans when properly maintained. Buyers typically prioritise even heat distribution, reliable temperature control, and sturdy construction. Key considerations include verifying heating element condition, checking door seals, and confirming calibration accuracy. Well-maintained models from established manufacturers generally command confidence in the market. Prospective purchasers should assess whether capacity matches production requirements and inspect for signs of wear in internal chambers and control systems before committing to purchase.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.