Mono - Mono - FG158 5-grid Convection Steam Oven

Applications & Use Cases

• Baking and roasting a variety of products in commercial bakeries and patisseries.
• Steaming vegetables, fish, and other delicate items in catering environments.
• Reheating pre-cooked meals in institutional kitchens.
• Proofing dough before baking in high-volume production settings.

Typical Specifications

Typical capacity

Designed for five standard bakery trays, commonly 600x400mm or similar, allowing for batch processing.

Power supply

For this class of equipment, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, often with a significant amperage draw.

Temperature range

Convection steam ovens commonly operate within a range of approximately 30°C to 250°C, suitable for various cooking methods.

Steam generation

Units of this type typically feature direct steam injection or a boiler system for humidity control during cooking.

Footprint

Mounted on a mobile stand, the footprint is generally compact for its capacity, allowing for flexible kitchen layouts.

Construction material

Typically constructed from stainless steel for hygiene, durability, and ease of cleaning in food environments.

Frequently Asked Questions

• What is the primary benefit of a convection steam oven?

  Convection steam ovens combine forced hot air with steam injection, providing even cooking, improved product texture, and reduced shrinkage, particularly beneficial for baked goods and roasted items.

• Is a water connection required for this type of oven?

• What kind of maintenance does a convection steam oven typically require?

• Can this oven be used for both baking and steaming simultaneously?

• What are the typical installation requirements?