Electrolux ECFE102-0 Electric Convection Oven with Racks and Trolleys

• Baking and roasting in commercial kitchens and bakeries.
• Reheating pre-prepared meals in catering operations.
• Drying and dehydrating various food products.
• Proofing dough in bakery settings.

Typical capacity

For this class of equipment, units commonly accommodate 10 to 20 full-size (1/1 GN) trays or similar.

Power supply

Electric convection ovens of this size typically require a 3-phase electrical supply, commonly 400V.

Temperature range

Units commonly offer a temperature range from approximately 30°C to 300°C.

Control type

For this model, controls are typically electronic, offering precise temperature and time settings.

Construction material

The interior and exterior are typically constructed from stainless steel for hygiene and durability.

Footprint

A unit of this capacity commonly has a footprint of around 900mm to 1100mm in width and depth.

• What are the benefits of a convection oven?

  Convection ovens use fans to circulate hot air, ensuring even cooking, faster cooking times, and consistent results across multiple trays.

• Are roll-in racks and trolleys important?

• What kind of electrical connection does this type of oven typically need?

• How do I clean a commercial convection oven?

• Can this oven be used for both baking and roasting?

Used bakery ovens are valued for their durability and long operational lifespans when properly maintained. Buyers typically prioritise even heat distribution, reliable temperature control, and sturdy construction. Key considerations include verifying heating element condition, checking door seals, and confirming calibration accuracy. Well-maintained models from established manufacturers generally command confidence in the market. Prospective purchasers should assess whether capacity matches production requirements and inspect for signs of wear in internal chambers and control systems before committing to purchase.

General overview for this equipment type