- Typical capacity
- For this class of convection oven, capacity commonly ranges from 4 to 10 trays, typically 600x400mm or Gastronorm 1/1.
- Power supply
- Units of this type are commonly 3-phase, with power requirements typically between 10kW and 25kW, depending on size and features.
- Temperature range
- Variable temperature controls commonly allow settings from 50°C to 270°C, suitable for a wide range of baking and roasting tasks.
- Construction material
- The exterior and interior are typically constructed from stainless steel for hygiene and durability in commercial environments.
- Steam injection
- The ability to steam is a common feature, beneficial for products requiring a moist baking environment or crust development.
- Mobility
- Units are frequently supplied on mobile frames or castors for ease of repositioning within a kitchen or bakery.
- Controls
- Controls typically include variable temperature, a timer, and often steam injection settings, which can be analogue or digital.