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Mono
Mono Eco Convection Oven 4/5 Tray Left Hand Hinge Three Phase
£4,943.00(£5,931.60 inc VAT)
Delivery Information
Price Match
The Mono Eco is a forced-air convection oven designed for professional baking and pastry production. It succeeds Mono's Classic range and retains the same core reliability while bringing a more modern operating interface. The left-hand hinged door configuration suits kitchens where bench layout or traffic flow makes right-hand opening awkward, so it is worth confirming which hinge orientation works for your space before ordering.
In a busy service environment, the fan-assisted heat distribution produces consistent results across all tray positions, which matters particularly when baking in batches through a full service period. The oven runs on three-phase power, meaning the 7.5kW load is spread across phases rather than drawing heavily on a single circuit — this supports more stable temperature recovery between consecutive loads and is generally better suited to a commercial installation than a single-phase equivalent.
The Eco range introduces a 7-inch colour touchscreen controller with a clear graphical layout covering temperature, time, steam, and damper settings. Up to 100 programmes can be stored, which is practically useful in any operation running multiple bread or pastry lines. Other features worth noting from an operational standpoint:
- Sleep mode reduces standby energy consumption during quieter periods
- Auto shutdown prevents the oven being left on unintentionally
- LED interior lighting for visibility without additional heat load
- Full-length toughened glass door for monitoring bakes without opening
- Stainless steel construction throughout for durability and hygiene compliance
At 110kg, this is a substantial piece of equipment. Installation requires a three-phase supply and adequate ventilation — in most commercial kitchens this means positioning within an extraction canopy. A compatible stand is available separately; the oven should not be operated directly on the floor. Confirm your electrical supply capacity and ceiling clearance before installation.
The Mono Eco 4/5 tray is well suited to craft bakeries, hotel kitchens, and catering operations with a regular baked goods output. It is a practical choice for medium-volume production. For higher-output sites running continuous baking shifts, a larger-capacity model from the range may be worth considering. Equally, lighter-use operations may find a smaller single-phase oven more cost-effective to install and run.
If you are unsure whether this configuration fits your kitchen layout or production volume, the team is happy to talk it through before you commit.
Frequently asked questions
Is three-phase power always required, and what if my kitchen only has single phase?
This model is configured for three-phase supply, which is standard in most commercial kitchens and supports better load distribution at 7.5kW. If your site only has single-phase power, you would need to look at a different model — running equipment of this draw on a single-phase circuit is generally not advisable without an electrician confirming your supply capacity. It is worth checking your incoming supply before ordering.
What is the practical difference between left-hand and right-hand door hinge?
The hinge side determines which direction the door opens and where it clears to when fully open. In a tight kitchen run, having the door open into a walkway or against adjacent equipment causes real operational problems. Left-hand hinge suits benches or equipment positioned to the operator's right. If you are unsure which orientation fits your layout, it is worth sketching the space or speaking with us before ordering.
Can this oven handle continuous baking through a full service period?
The Mono Eco is designed for regular commercial use and performs reliably through sustained baking sessions in medium-volume operations such as hotel kitchens, café bakeries, and catering production units. For sites running back-to-back batch baking across very long shifts or high-output wholesale production, a larger-capacity model with a higher tray count may be a more practical fit.
- Colour
- Silver
- Colour group
- Silver
- Dimensions
- 570(H) x 1000(W) x 890(D)mm
- Material
- Stainless Steel
- Material group
- Stainless Steel
- Warranty
- 1 Year Parts & Labour
- Weight
- 110kg
£4,943.00(£5,931.60 inc VAT)
£4,943.00(£5,931.60 inc VAT)
The Mono Eco is a forced-air convection oven designed for professional baking and pastry production. It succeeds Mono's Classic range and retains the same core reliability while bringing a more modern operating interface. The left-hand hinged door configuration suits kitchens where bench layout or traffic flow makes right-hand opening awkward, so it is worth confirming which hinge orientation works for your space before ordering.
In a busy service environment, the fan-assisted heat distribution produces consistent results across all tray positions, which matters particularly when baking in batches through a full service period. The oven runs on three-phase power, meaning the 7.5kW load is spread across phases rather than drawing heavily on a single circuit — this supports more stable temperature recovery between consecutive loads and is generally better suited to a commercial installation than a single-phase equivalent.
The Eco range introduces a 7-inch colour touchscreen controller with a clear graphical layout covering temperature, time, steam, and damper settings. Up to 100 programmes can be stored, which is practically useful in any operation running multiple bread or pastry lines. Other features worth noting from an operational standpoint:
- Sleep mode reduces standby energy consumption during quieter periods
- Auto shutdown prevents the oven being left on unintentionally
- LED interior lighting for visibility without additional heat load
- Full-length toughened glass door for monitoring bakes without opening
- Stainless steel construction throughout for durability and hygiene compliance
At 110kg, this is a substantial piece of equipment. Installation requires a three-phase supply and adequate ventilation — in most commercial kitchens this means positioning within an extraction canopy. A compatible stand is available separately; the oven should not be operated directly on the floor. Confirm your electrical supply capacity and ceiling clearance before installation.
The Mono Eco 4/5 tray is well suited to craft bakeries, hotel kitchens, and catering operations with a regular baked goods output. It is a practical choice for medium-volume production. For higher-output sites running continuous baking shifts, a larger-capacity model from the range may be worth considering. Equally, lighter-use operations may find a smaller single-phase oven more cost-effective to install and run.
If you are unsure whether this configuration fits your kitchen layout or production volume, the team is happy to talk it through before you commit.
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