Description

⚡💨 Benefits of a 5 Tray (16″ x 24″) Electric Convection Oven with Steaming

🌬️ 1. Fast, Even Baking with Convection

• Circulating hot air ensures:

  • Uniform temperature across all trays

  • Even coloring and texture

  • Reduced cooking/baking times by up to 25% vs static ovens

• Ideal for pastries, cookies, breads, meat, and vegetables.

💧 2. Steam Injection Enhances Baking

• Controlled steam improves:

  • Bread rise and crust formation (especially for artisan loaves, baguettes)

  • Flakiness in pastries (like croissants and danishes)

  • Moisture retention in roasts or baked proteins

• Excellent for baking-proofing hybrid needs.

⚡ 3. Electric Powered – Clean & Compact

• Suitable for locations where gas isn’t available or preferred (e.g., malls, hotels, hospitals).

• More eco-friendly and precise in temperature control.

• Lower maintenance: No gas line installation or burner servicing.

🧱 4. Compact Size – Space Saving

• Fits well in tight kitchen spaces or bakeries with limited room.

• Great for:

  • Cafés and patisseries

  • Hotel kitchens

  • R&D kitchens or baking classes

• Stackable or countertop models available.

📦 5. Decent Capacity for Mid-Level Production

• 5 trays @ 16″ x 24″ = approx. 1,920 square inches of baking area.

• Batch capacity examples:

  • 60–75 buns

  • 10–15 loaves of bread

  • 10–15 pizzas (depending on size)

  • Multiple trays of cookies, muffins, cakes, etc.

🧼 6. Easy to Clean and Maintain

• Stainless steel construction

• Removable racks and tray supports

• Steam helps loosen baked-on residue