Convection oven Hendi 227077

This Hendi convection oven combines batch baking on four trays with manually controlled steam. Its fans circulate heated air through the chamber, while the steam button gives the operator control over when moisture is added during baking.

Where it is used

Four trays can be loaded for a single cycle, supporting batch preparation in a small bakery or hotel breakfast kitchen. The two fans circulate heated air around the load, helping the oven work across several tray levels. Chamber lighting lets staff inspect browning through the closed door, without interrupting the cooking cycle.

Manual steam generation is useful during bread baking when moisture is required; the operator can add it at the appropriate point in the cycle. The timer helps organise timed baking or roasting alongside other kitchen tasks. The partially enamelled chamber provides a smooth surface in the cooking area.

Connection and installation

The oven’s 230 V, 50 or 60 Hz supply configuration gives the kitchen team a clear basis for checking the available supply at the intended position. Its 2.67 kW rated power is relevant when assessing the electrical load for the oven station.

A water connection serves the steam function, so include access to water when planning a position where manual steam will be used. This supports steam-assisted baking without separating that work from the oven’s main cooking cycle.

Care

The stainless-steel body resists corrosion and is easy to keep clean in a damp kitchen, supporting routine care around food preparation. Double glazing reduces heat transfer to the outer glass, and the removable glass can be cleaned separately to maintain a clear view into the chamber.

The supplied aluminium trays are light to handle during loading and unloading. The removable door can be taken off for separate cleaning, giving staff access to its surfaces during oven care.

How to choose

The four-tray capacity and 437 × 314 mm format help assess whether the oven suits the intended batch and baking trays. Internal dimensions define the usable chamber space for the load; external dimensions show the space the oven occupies in the kitchen.

The temperature range accommodates gentle heating as well as higher-temperature baking and roasting, making the oven useful for varied hot preparation. The oven’s weight is also relevant when planning its position and movement into place.