Convection oven Hendi 229880
Technical data 01 / 02
This H100 convection oven has a four-tray capacity and adjustable heat for professional baking and roasting.
Where it is used
In a café or hotel breakfast kitchen, the chamber can take a batch arranged across four GN 1/1 trays. Dividing products between tray levels gives staff a practical way to organise multi-tray oven work.
Heating elements generate heat while fans move air through the chamber, supporting baking and roasting tasks. Interior lighting makes food visible during a cooking cycle, so the operator can inspect the batch in the chamber. The timer measures a set period and helps coordinate the oven cycle with other kitchen work. A removable door can be detached to access it during cleaning.
Connection and installation
The oven’s 230 V supply and 50/60 Hz frequency identify electrical characteristics to check against the available supply before connection. Its 3.5 kW rated power represents electrical load, which the kitchen team can include in workstation demand planning.
The water connection provides a route for water to the appliance and can be considered when positioning the oven. Its mass adds load to the supporting surface, so the installation team can account for that load when selecting a support.
Care
The stainless-steel casing resists corrosion in ordinary kitchen conditions, including damp working areas. Its smooth surface is straightforward to wipe clean, making routine care of the exterior practical in a busy kitchen.
How to choose
The external dimensions describe the oven’s footprint, while the internal dimensions describe chamber space. Comparing the footprint with the planned position and the chamber with the intended load helps the team assess the oven for its proposed work area.
The temperature range covers lower-heat cooking and higher-heat baking or roasting, giving the operator settings for different oven tasks. Guide spacing sets the vertical interval between tray positions, helping staff arrange trays at different levels. Chamber volume and tray capacity let the operator judge whether the available batch space suits planned kitchen work.