Wall Ovens - True European Convection with Direct Air
True European Convection with Direct Air combines true European convection with a direct air flow from the top of the oven to provide optimal heat circulation as hot air flows around your food.
About True European Convection with Direct Air:
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A 6-pass broil element in the top of the oven and a 6 or 8-pass bake element in the bottom of the oven are used in conjunction with a third heating element. This third element is a 2500-watt, double-loop element located in the back wall of the oven, and it surrounds the convection fan. The convection fan reverses direction to allow air to better circulate around the food.
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Direct Air blows the convection air down from numerous vents in the ceiling of the oven cavity straight down onto the food. Airflow to all parts of the food and down into the cookware is dramatically increased.
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With multi-rack convection a damper system allows air to still flow from the back wall when baking on multiple racks at the same time.