Digital Convection Oven

The WR60L is a countertop digital convection oven engineered for artisan bakeries, hotel pastry kitchens, café light meal stations, and chain restaurant operations. Featuring a compact footprint of just 640×760×640mm, this 60L unit comes standard with 4 tray positions, accommodating 435×315mm standard trays—an ideal solution for space-conscious commercial kitchens requiring professional-grade baking capability.

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Description

Product Overview

The WR60L is a countertop digital convection oven engineered for artisan bakeries, hotel pastry kitchens, café light meal stations, and chain restaurant operations. Featuring a compact footprint of just 640×760×640mm, this 60L unit comes standard with 4 tray positions, accommodating 435×315mm standard trays-an ideal solution for space-conscious commercial kitchens requiring professional-grade baking capability.

Equipped with a microprocessor control panel and 12-recipe memory storage, the WR60L allows operators to save frequently used baking parameters for one-touch recall, ensuring batch-to-batch consistency while reducing reliance on skilled labor. The integrated reversible fan system combined with steam injection delivers uniform heat circulation for even browning and exceptional crust development on artisan breads. The 0-350°C temperature range supports everything from low-temperature proofing to high-heat rapid baking.

Key Features

4-Tray Standard Capacity in Compact Footprint - The 60L chamber accommodates 4 tray positions for 435×315mm standard pans, meeting the daily production needs of boutique bakeries and restaurant pastry sections. With external measurements of just 640×760×640mm (occupying under 0.5㎡ of counter space), the WR60L integrates seamlessly onto standard commercial worktops.

12-Recipe Memory, One-Touch Consistency - The microprocessor control panel stores up to 12 frequently used recipes, capturing temperature, time, and fan mode parameters. One-touch recall ensures consistent results across every batch, while the intuitive interface allows new staff to achieve proficiency with minimal training-reducing both onboarding time and operational errors.

Reversible Fan + Hot Air Circulation - The circulation fan features a reversible rotation function, alternating direction to create multi-directional airflow turbulence within the chamber. This effectively eliminates baking dead zones and delivers superior temperature uniformity compared to fixed-direction fans. When baking across all 4 trays, consistent browning is achieved from top to bottom without requiring manual tray rotation mid-cycle.

Steam Injection for Artisan Crusts - The integrated steam system delivers atomized moisture during the initial baking phase, promoting crisp, crackled crust development on baguettes, ciabatta, and artisan loaves while sealing interior moisture for a tender crumb. Steam volume is adjustable to accommodate varying recipe requirements.

0-350°C Broad Temperature Spectrum - The temperature range spans from ambient to 350°C, covering everything from low-temperature fermentation and mid-range baking to high-heat rapid cooking. The 350°C maximum suits pizzas and roasted items requiring fast browning, while mid-range temperatures excel for precision baking of cakes, breads, and cookies.

All-Steel Construction, Built to Endure - The exterior is fabricated from 0.8mm 201 stainless steel plate for corrosion resistance and structural integrity. The chamber features 0.8mm 201 mirror-finish stainless steel, providing an ultra-smooth surface that resists grease adhesion and wipes clean effortlessly after service. Net weight of 52KG reflects a robust build engineered for high-frequency commercial use.

FAQ

Q: How do I program and use the 12-recipe memory function?

A: The microprocessor control panel stores up to 12 frequently used recipes. To save a recipe: manually set the desired temperature, time, and fan mode, then press and hold the corresponding number key to store the current parameters. To recall: simply short-press the number key for one-touch activation of the saved program. We recommend assigning high-frequency items (e.g., cookie recipe, puff pastry recipe, artisan bread recipe) to different number keys for rapid menu switching.

Q: What is the practical benefit of the reversible fan?

A: Standard fixed-direction fans create predictable airflow patterns that can result in heat dead zones and uneven browning across multiple racks-often requiring manual tray rotation mid-bake. The reversible fan alternates rotation direction to generate multi-directional airflow turbulence, effectively eliminating heat dead zones. When baking across all 4 trays of cookies or biscuits, the WR60L delivers consistent browning from top to bottom without manual tray rotation, reducing labor costs.

Q: What products benefit from the steam injection function? Does it require a water connection?

A: The steam injection function is ideal for crusty European-style breads such as baguettes, ciabatta, and artisan sourdough loaves. The oven features a built-in water reservoir-no external water connection required. Simply fill the reservoir with purified water before use. Purified water is recommended to extend the service life of the steam system and minimize scale buildup.

Q: What is the energy consumption profile of the 4kW power rating?

A: 4kW is the unit's rated power. During actual operation, the oven operates at full power only during preheating and temperature ramp-up phases. Once the set temperature is reached, the unit automatically cycles to maintenance mode, drawing significantly less power. The 60L chamber paired with efficient insulation minimizes heat loss, delivering economical electricity cost per unit of food produced.

Q: Is the tray spacing sufficient for 4 trays in a 60L chamber?

A: The WR60L features an optimized 4-tier rack design with ample spacing to accommodate standard baked goods such as cookies, biscuits, breads, and puff pastries. For specialty items requiring greater vertical clearance (such as loaf pan breads), we recommend evaluating based on actual product height or contacting our sales manager for selection guidance.

Q: What is the Minimum Order Quantity (MOQ)? Do you offer customization?

A: Standard MOQ is 5 units. Reduced MOQ may be considered for first-time buyers at the discretion of the sales manager. We offer OEM customization services, including custom logo printing on control panels, voltage adaptation, and tray size adjustments. Minimum order quantities for customized units vary by specification-please contact our sales team for details.

Technical Specifications

Specification	Details
Model	WR60L
Capacity	4 Trays
External Dimensions (W×D×H)	640 × 760 × 640 mm
Chamber Dimensions (W×D×H)	380 × 500 × 350 mm
Voltage	220~
Chamber Volume	60 L
Power	4 kW
Temperature Range	0–350°C
Timer Range	120 Minutes
Tray Compatibility	435 × 315 mm × 4 trays
Body Material	201 Stainless Steel, 0.8mm Thickness
Chamber Material	201 Mirror-Finish Stainless Steel, 0.8mm Thickness
Functions	12-Recipe Memory / Steam Injection / Reversible Fan / Convection
Control Type	Microprocessor Digital Panel
Net Weight	52 KG
Packaging	Export wooden case
Target Applications	Boutique Hotel Pastry Kitchens \| Artisan Bakeries \| Chain Pizza Restaurants \| French Patisseries \| Corporate Cafeteria Western Stations