Connerton CNCGD 38 In. Smart Touch Gas Convection Oven, 54,000 BTU, Touchscreen 150 to 500 °F, 4 Racks, 1/2 HP Two-Speed Blower

The Connerton CNCGD is a 38 in. wide, 42 in. deep, 57 in. tall single-section Smart Touch gas convection oven rated at 54,000 BTU/hr, with a touchscreen control that adjusts from 150 °F to 500 °F, four nickel plated racks on eleven rack positions inside a 29 in. wide, 26 in. deep, 20 in. tall porcelain enamel cavity, and a 1/2 HP two-speed blower, built for a bakery café, a hotel banquet kitchen, or a school cafeteria that bakes and roasts in full sheet pan volume. The blower pushes heated air around every rack, so four pans of biscuits bake to the same color top to bottom, and the low speed keeps a tray of meringues from rippling. Through a Sunday brunch of biscuits, roasted vegetables, and hotel pans of mac and cheese the programmable menu lets a cook call up each item by name and get the same time and temperature every shift. It is a dry-heat convection oven with no steam function and no holding cabinet, so it is for baking and roasting, not for steaming, proofing, or hot holding. It stands on the floor on 25 in. painted legs, takes gas at the rear right through a 3/4 in. NPT connection with the combination regulator and safety solenoid built in, needs a 120 V, 60 Hz, single-phase power supply for the blower and controls, and calls for 6 in. of rear clearance and 1 in. on each side, with a ventilation hood over its top-rear flue outlet.

Smart Touch Touchscreen Control From 150 °F to 500 °F With Programmable Menus

Temperature is set on a touchscreen across a range of 150 °F to 500 °F, wide enough to hold a pan of pulled pork at the bottom of the range and roast bones for stock at the top. The control stores programmable menu selections, so a cook picks the item on the screen and the oven runs the saved time and temperature, which takes the guesswork out of a line where three different people bake the same cookies. An audible alarm sounds when the cycle ends, so nobody has to stand at the door watching a timer. Power and cook-cool switches sit beside the screen on the control panel.

54,000 BTU Rating With a Combination Gas Regulator and Safety Solenoid

The oven is rated at 54,000 BTU/hr on either natural gas at 4.0 in. W.C. or propane at 11.0 in. W.C. A combination gas pressure regulator and safety solenoid system is built into the unit, so the regulator sets the manifold pressure and the solenoid is the electrically held gas valve in the same assembly. Gas flows only when the control system is powered and calling for heat, which is why the oven needs its 120 V, 60 Hz, single-phase power supply even though the heat itself is gas.

1/2 HP Two-Speed Blower Motor With an Oven Cool Switch

A 1/2 HP two-speed motor drives the blower wheel on the rear wall of the cavity. Convection works by moving hot air across the surface of the food, which strips away the cool boundary layer that sits on a pan in a still oven, so browning is faster and every rack sees the same temperature. High speed suits sheet pans of roasted potatoes and chicken thighs; low speed keeps light batters, custards, and soufflé cups from being blown sideways. The oven cool switch runs the blower with the burners off to pull the cavity down fast after a 500 °F roast, so you can go from roasting to a 325 °F bake without waiting the cavity out.

Four Nickel Plated Racks on Eleven Rack Positions in a Porcelain Enamel Interior

The cavity measures 29 in. wide, 26 in. deep, and 20 in. tall and ships with four nickel plated oven racks and eleven rack positions, so you can space four full sheet pans evenly for a bake or pull two racks and drop a deep hotel pan of braised short ribs in the middle. The interior is porcelain enamel on steel, a glass-hard coating that shrugs off baked-on sugar and acidic drippings and wipes clean without scouring. Two glass-window doors let you check color without opening the cavity and dumping the heat.

Stainless Steel Front, Sides, and Top on 25 In. Painted Legs With a Top-Rear Flue Outlet

The front, sides, and top are stainless steel, so the surfaces that meet a busy line take the wipe-down chemicals and the sheet pan bumps without rusting. The oven body stands on painted legs about 25 in. tall on the drawing, putting the rack deck at a working height and bringing the top of the body to 54 in. and the flue outlet to 57 in. The flue vents at the top rear, so the oven goes under a hood. Clearance is 6 in. at the rear and 1 in. at each side to either combustible or non-combustible surfaces, and the whole unit weighs 427 lb without its skid. Connerton builds it for commercial installation only.

Stacking Kit, Open Stand, Rack Hanger, and Quick Disconnect Gas Hose Options

A stacking kit is available for a double stack configuration, putting two cavities in the same 38 in. of floor. The accessory list adds a stainless steel open stand with adjustable rack supports, a stainless steel shelf, and a choice of adjustable feet or casters, so the oven can roll out for cleaning behind it. A rack hanger keeps spare racks off the floor, and a flexible gas hose with quick disconnect and restraining device makes that roll-out possible without a plumber.