Equipex Quick Cook Half-Size Convection Oven - EQFC60QC
Equipex Quick Cook Half-Size Convection Oven - EQFC60QC
The Equipex FC-60QC Sodir-Roller Grill half-size convection oven features a compact footprint with a four (4) half size sheet pan capacity. The construction of the unit is stainless steel for longevity and ease of cleaning. The unit comes with four chrome plated wire shelves. The FC-60QC also features a rear fan and heating assembly that creates a true convection pattern. It's unique air flow design ensures quick and uniform baking. It is thermostatically controlled up to 570 F with a 120 minute timer. The oven also has a cool-to-the-touch double glass door that is removable for easy cleaning. There is also an internal light that allows for cooking visibility.
CONVECTION: Fan with rear heating element (thermostatically controlled) for even convection baking on all four shelves
CAKE/PIE:Bottom calrod element (full power) and top infrared elements (thermostatically controlled) with fan for thoroughly baking cakes, pies and casseroles
COOKING/ROASTING: Bottom and top elements, both thermostatically controlled, with fan for more robust convection cooking
FINISHING/SALAMANDER: TURBOQUARTZ top element (thermostatically controlled) with fan for melting, browning or finishing on top shelf, while baking on the lower shelves
TURBOQUARTZ FEATURE features infrared overhead
Capacity
- (4) wire shelves 13”x18” (included)
- (4) half size sheet pans (127/8”x173/4”x1”)
- (4) two-thirds size steam table pans (137/8”x123/4”x21/2”)
Specifications
| Model | FC-60QC |
|---|---|
| Type | Electric countertop unit |
| Voltage | 208/240 V |
| Phase | 1-phase |
| Power | 3.3 kW |
| Current | 13/15 Amps |
| Exterior Dimensions (W×D×H) | 24" × 24" × 24" (add 4" for legs) |
| Interior Dimensions (W×D×H) | 18-1/2" × 14-1/2" × 12" |
| NEMA Plug | 6-20P |
What our Experts Think
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Reliable convection performance for busy kitchens
Offers steady heat circulation for even baking, roasting, and reheating, making it a versatile workhorse for commercial operations. -
Half‑size footprint with full‑size capability
Compact design fits tight spaces without sacrificing capacity — ideal for cafés, bars, food trucks, and small restaurants. -
Fast heat‑up & consistent results
Efficient convection system brings rapid preheat and uniform temperature distribution to boost throughput and minimize waste. -
User‑friendly operation
Simple mechanical controls and clear temperature dials make it easy for staff of all skill levels to operate reliably. -
Durable, service‑ready build
Rugged stainless‑steel exterior and interior ensure longevity under heavy daily use and simplify cleaning. -
Energy efficient choice
Designed to deliver performance without excessive power draw — helps keep utility costs in check.
Q&A
Q: What is the Equipex Quick Cook Half‑Size Convection Oven?
A: It’s a commercial half‑size countertop convection oven designed for even, high‑speed baking, roasting, and finishing of multiple menu items in busy kitchens.
Q: What cooking performance can I expect?
A: True convection airflow with a rear fan and heating element ensures uniform heat distribution, while the TURBOQUARTZ® top element browns and melts foods on upper shelves.
Q: What capacity does it offer?
A: It holds up to four half‑size sheet pans on included chrome‑plated wire shelves — ideal for pastries, entrees, and batch cooking.
Q: What temperature range and controls does it provide?
A: Thermostatic controls reach up to 570 °F (299 °C) with a 120‑minute timer, giving precise baking and roasting control.
Q: What are the key construction features?
A: Sturdy stainless steel interior and exterior, a cool‑to‑the‑touch removable double glass door, and interior light for easy monitoring and maintenance.
Q: What power and size specs should I know?
A: Designed for 208–240 V, single‑phase operation at ~3.3 kW with a compact 24″ W × 24″ D × 24″ H footprint.
Q: Is it suitable for fast‑paced commercial kitchens?
A: Yes — quick convection airflow and Turboquartz browning make it effective for a wide range of menu items in cafés, bakeries, and restaurants.
Maintenance Tips
- Clean interior daily: Wipe the stainless steel cavity, racks, and crumb trays to prevent grease and food buildup that can affect airflow and cooking consistency.
- Use non-abrasive cleaners: Avoid harsh chemicals or steel wool to protect stainless surfaces and interior coatings.
- Check and clean the fan & vents weekly: Keep the convection fan and ventilation clear to ensure even heat distribution and prevent overheating.
- Inspect door gaskets and seals: Ensure they are intact and debris-free for proper heat retention and energy efficiency.
- Wipe exterior surfaces: Clean the control panel, knobs, and handles gently to maintain hygiene and prevent damage.
- Avoid running empty: Operating without food can damage heating elements and reduce oven lifespan.
- Monitor accessories: Clean and inspect trays and racks for warping or buildup to maintain cooking performance.
- Schedule periodic professional servicing: Check heating elements, fan motors, and electrical components for optimal operation.
