Mono Eco Convection Oven 4/5 Tray Right-Hand Hinge Single Phase

The Mono Eco is a single-phase convection oven designed for bakeries, patisseries, and catering kitchens that need consistent, controllable bake results across a moderate daily output. It replaces Mono's earlier Classic range and carries forward the same core reliability in a more refined package, with a 7-inch colour touchscreen controller replacing the older analogue controls. The oven accommodates four or five trays depending on configuration, making it a practical fit for operations that run a steady volume of baked goods without needing the footprint of a full rack oven.

In a working kitchen environment, the Eco holds temperature well across consecutive loads, which matters when you're running back-to-back bakes during a morning service. The combination of fan-forced heat, steam injection, and a controllable damper gives operators meaningful influence over crust development and moisture retention — useful whether you're finishing bread, baking pastries, or running savoury items through the same unit across a shift. The touchscreen can store up to 100 programmes, which reduces reliance on individual knowledge and helps maintain consistency across different staff.

From an operational standpoint, the Eco offers several practical advantages worth noting:

• 100-programme memory supports consistent results across different staff and shifts
• Sleep mode reduces energy draw during quiet periods without a full shutdown
• Auto shutdown prevents the oven being inadvertently left running at the end of service
• LED internal lighting uses less energy than conventional bulbs and improves visibility
• Toughened full-length glass door allows monitoring without opening and losing heat

The oven runs on a single-phase supply, which simplifies installation in sites where three-phase power is unavailable or impractical. It is a substantial piece of equipment — stainless steel construction and a 110kg operating weight mean you'll need a suitable surface or dedicated stand before installation. Compatible stands are listed separately in the accessories section. Ventilation requirements should be reviewed with your installation team, as convection ovens with steam functions will need appropriate extraction or canopy provision above them.

This oven suits craft bakeries, hotel kitchens, school catering operations, and similar environments running a consistent daily bake at moderate volume. It is well matched to sites where single-phase power is a constraint and where a programmable controller adds real value. For higher-output sites baking continuously across multiple shifts, a larger-capacity or three-phase model may be worth considering. Equally, for very low-volume use, a smaller unit might represent better value.

If you're unsure whether this model fits your production volumes or site requirements, the team is happy to work through the details with you before you commit.