The Commercial Electric Convection Oven Model EOA-81F is a professional 8-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, cookies, and other bakery products, it features a 360° forced-air convection system with manual steam injection to provide uniform heat circulation, enhanced crust formation, and consistent baking results. Constructed from heavy-duty food-grade stainless steel, the EOA-81F delivers reliable, energy-efficient performance for continuous commercial use. It accommodates 8 trays (600 × 400 mm) and operates on a 380V three-phase power supply with a 12 kW heating system.
Key Features
- 8-tray baking capacity
- Manual steam injection (spray) system
- 360° hot air convection technology
- High-efficiency reverse circulation fan
- Heavy-duty 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-81F |
| Product Type | Commercial Electric Convection Oven |
| Body Material | Stainless Steel |
| Heating Type | Electric Hot Air Convection with Steam Injection |
| Tray Capacity | 8 Trays |
| Tray Size | 600 × 400 mm |
| Voltage | 380V / 50Hz (3 Phase) |
| Power | 12 kW |
| Temperature Range | 30°C – 300°C |
| Control System | Digital Temperature & Timer Controls |
| Door Type | Double-Glazed Glass Door |
| Water Supply | Manual Steam Injection |
| Installation | Floor Standing |
| 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 across all tray levels.
- Steam injection improves crust development, loaf volume, and moisture retention in bread and artisan bakery products.
- Large 8-tray capacity increases productivity for medium- to high-volume commercial baking operations.
- Digital controls provide precise temperature and time management for consistent, repeatable baking results.
- Reverse fan technology promotes uniform airflow and minimizes hot spots inside the baking chamber.
- Heavy-duty stainless steel construction ensures durability, hygiene, and long service life in demanding commercial environments.
- 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
| EOA-81F | 3N~380V / 50Hz | 9 | 817 × 771 × 1060 |