Description
The TT-O228C 8-Tray Electric Convection Oven provides consistent heat distribution for high-volume baking. With a 14.5 kW power output and a 380V connection, this unit handles large batches of bread, pastries, and roasted meats. The 900 x 1310 x 1250 mm footprint fits into professional kitchen layouts, while the 8-tray capacity supports rapid production cycles during peak service hours.
| Model | TT-O228C |
| Specification Name | 8-Tray Electric Hot Air Convection Oven |
| Power | 14.5 kW |
| Voltage | 380V 3N~ |
| Frequency | 50 Hz |
| Temperature | 20–300°C |
| Tray | 8 Trays (400 x 600 mm) |
| Unit Dimension | 900 x 1310 x 1250 mm |
| Weight | 280 kg |
Precise Temperature Control
The thermostat adjusts from 20°C to 300°C, allowing chefs to bake delicate meringues at low heat or sear proteins at high temperatures. This range ensures the oven adapts to diverse menu requirements without temperature fluctuations.
Integrated Steam System
The steam function adds moisture during the initial baking phase. This process creates a crisp crust on artisan breads and prevents proteins from drying out during long roasting sessions.
Water Spray Circulation
The internal circulation design distributes water spray evenly throughout the chamber. This movement ensures uniform browning across all eight trays, eliminating the need to rotate pans manually during the bake.
High-Temperature Door Seal
The reinforced door seal prevents heat loss during operation. This design maintains internal temperatures, reduces energy consumption, and keeps the kitchen environment cooler for staff working nearby.
More Details
Why Choose Us?
The TT-O228C delivers reliable performance for commercial bakeries and restaurants. Its robust construction and precise control systems assist kitchen teams in maintaining consistent food quality across every shift.
