Vollrath Convection Ovens - CO4-208240FS
Model CO4-208240FS • Steam-Assist • 4-Pan Capacity
From bakeries and cafés to bars, kiosks and hotel pantries, the Vollrath CO4-208240FS makes it simple to bake, roast, reheat or warm almost anything—without taking up the floor space of a traditional range. Stainless-steel construction, dual self-reversing fans and a 150–550 °F temperature range give you the speed and consistency you need for high-quality, high-margin menu items all day long.
Features
- Full-size interior fits four 18 × 26 in (460 × 660 mm) sheet pans on included stainless shelves.
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Steam-assist control adds humidity on demand for superior crust browning and crumb softness.
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Dual, self-reversing convection fans circulate air evenly for uniform results—no pan rotation needed.
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150–550 °F (66–288 °C) thermostat plus Continuous-On mode for extended cooking or holding.
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120-minute timer automatically shuts the elements off, protecting product and saving energy.
- Low-profile halogen lights keep the cavity bright while maximizing rack clearance.
- Zero-clearance approval on sides & back and ventless compliance (per EPA 202) give you true installation freedom*.
- Removable door, improved gaskets and stainless interior speed up daily cleaning.
- 6 ft (1.8 m) cord with NEMA 6-30P plug—no hard-wiring required.
What Our Experts Think
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4-pan steam-assist convection oven for countertop or limited-space operations.
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Stainless-steel construction with dual self-reversing fans ensures even, consistent baking.
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Temperature range of 150–550 °F supports baking, roasting, reheating, and warming.
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Ideal for bakeries, cafés, bars, kiosks, and hotel pantries.
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Compact design delivers high-quality, high-margin menu items without occupying floor space.
Q&A
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Q: How many pans can it hold?
A: 4 pans.
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Q: What is the temperature range?
A: 150–550 °F.
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Q: Can it bake, roast, and reheat?
A: Yes, versatile for multiple cooking applications.
Maintenance Tips
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Clean interior and racks daily with mild detergent.
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Wipe exterior stainless steel with a non-abrasive cloth.
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Inspect fans and vents periodically for optimal airflow.
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Avoid harsh chemicals that may damage finishes.
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Sanitize food-contact surfaces regularly to maintain hygiene standards.
Damage 
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