Full stainless steel exterior (front/top/sides) with a welded angle-iron frame for durability.
Porcelain-lined baking chamber for easier cleaning and corrosion resistance.
Solid-state digital or manual controls (depending on configuration), often with “Cook & Hold” and “Pulse Plus” fan functionality.
Convection cooking: a 2-speed fan recirculates hot air for more even and efficient baking compared to deck ovens.
Rack capacity: typically holds 5 full-size sheet pans (or steam table pans) per deck in standard configuration.
