Mono Eco 10 Tray 40x60 Convection Oven 3Ph Left-Hand Hinge

The Mono Eco is a 10-tray convection oven built around the 40x60cm tray format and designed for serious production baking and catering environments. It replaces Mono's long-established Classic range, carrying forward the same operational DNA in a redesigned cabinet with a more contemporary profile. Three-phase power delivery supports the output levels expected in high-demand production settings, and this configuration is supplied with a left-hand hinged door — worth confirming against your kitchen layout before ordering.

In a busy bakery or catering production kitchen, consistency across a full load matters as much as raw temperature. The Eco's forced-air circulation system is designed to deliver even heat distribution across all ten tray positions simultaneously, which is important when running mixed loads or tight batch turnarounds. The independent steam and damper controls give operators meaningful adjustment over crust development and moisture retention — particularly useful in bread, pastry, and viennoiserie production where these variables directly affect the finished product.

From a practical standpoint, the 7-inch colour touchscreen controller stores up to 100 programmes, which allows consistent results across shifts and reduces reliance on individual operator knowledge. Other features that contribute day-to-day:

• Energy-saving sleep mode reduces standby consumption during quieter periods
• Auto shutdown prevents the oven being left running unattended
• LED in-door lighting supports clear load visibility without heat loss
• Toughened full-length glass door provides durability under repeated daily use
• Programme storage supports consistency across different operators and shifts

Installation requires a three-phase supply, so this is not suitable for sites with single-phase electrical infrastructure. At 250kg, the unit will need appropriate floor loading assessment and suitable access to the installation area. A compatible stand is available separately via the accessories tab — the oven is not designed to sit directly on the floor. Ventilation requirements should be confirmed with your installer, particularly in enclosed kitchen spaces.

This oven is well suited to production bakeries, hotel kitchens, contract caterers, and food manufacturers running consistent high-volume output. For smaller operations or sites with single-phase supply only, a lower-capacity model from the range may be more appropriate. Equally, sites running very large continuous production volumes may want to consider a higher-capacity or rack oven configuration.

If you are weighing this against other options in the range or need to confirm it fits your electrical setup and workflow, our team is happy to talk it through with you before you place an order.