The Commercial Electric Convection Oven Model EOA-51F is a professional 5-tray electric convection oven with steam injection (spray function) designed for bakeries, cafés, restaurants, hotels, catering services, cloud kitchens, and commercial food production facilities. Engineered for baking bread, pastries, cakes, pizzas, and other bakery products, it features a 360° forced-air convection system with manual steam injection to provide uniform heat circulation and improved baking quality. Constructed from heavy-duty stainless steel, the EOA-51F delivers reliable, energy-efficient performance for continuous commercial use. It accommodates 5 trays (600 × 400 mm) and operates on a 380V three-phase power supply with a 10 kW heating system.
Key Features
- 5-tray baking capacity
- Manual steam injection (spray) system
- 360° hot air convection technology
- High-efficiency reverse circulation fan
- Durable food-grade stainless steel construction
- Digital temperature and timer controls
- Adjustable baking temperature up to 300°C
- Double-glazed insulated glass door
- Interior chamber lighting
- Designed for continuous commercial use
Technical Specifications
| Specification | Details |
|---|---|
| Model | EOA-51F |
| Product Type | Commercial Electric Convection Oven |
| Body Material | Stainless Steel |
| Heating Type | Electric Hot Air Convection with Steam Injection |
| Tray Capacity | 5 Trays |
| Tray Size | 600 × 400 mm |
| Oven Capacity | 100 Litres |
| Voltage | 380V / 50Hz (3 Phase) |
| Power | 10 kW |
| Temperature Range | 50°C – 300°C |
| Control System | Digital Temperature & Timer Controls |
| Door Type | Double-Glazed Glass Door |
| Water Pressure Requirement | 150–600 kPa |
| Installation | Countertop |
| Application | Baking, Roasting & Steam-Assisted Baking |
Applications
- Bakeries
- Pastry and confectionery shops
- Restaurants and hotels
- Cafés
- Catering services
- Cloud kitchens
- Commercial kitchens
- Food production centers
Benefits
- 360° forced-air convection ensures even heat distribution for consistent baking results.
- Steam injection improves crust formation, loaf volume, and moisture retention in bread and pastries.
- Five-tray capacity is ideal for small- to medium-volume commercial bakery production.
- Digital controls provide precise temperature and time management for repeatable results.
- Reverse fan technology promotes uniform airflow throughout the baking chamber.
- Heavy-duty stainless steel construction ensures durability, hygiene, and long service life.
- Double-glazed viewing door minimizes heat loss while allowing operators to monitor the baking process.
- Ideal for baking bread, baguettes, cakes, cookies, croissants, muffins, pizzas, rolls, pastries, biscuits, and other bakery products with consistent professional-quality results.
Specifications
| Model | Voltage | Power (kW) | Size (mm) |
|---|---|---|---|
| EOA-51F | 3N~380V / 50Hz | 9 | 817 × 771 × 782 |