This 4-level GN 2/3 forced-air convection oven with digital controls is the model in the range that combines a compact format, precise digital controls and a built-in salamander. Unlike GN 4/3 ovens that work on 530 mm grids, the GN 2/3 levels (354 × 325 mm) are sized for small production runs, individual formats and professionals whose Gastronorm pan stock is in 2/3. The addition of a digital control panel and a built-in salamander makes it a rare unit in this category: complete, precise, versatile.
Why choose a digital GN 2/3 oven over a GN 4/3 oven?
Choosing the GN 2/3 format is not a budget constraint, it is a functional choice. GN 2/3 pans (354 × 325 mm) are standard in retail pastry, individual-dessert production and caterers working on portioned supports. If your production already runs on this format — pans, trays, grids — it is counterproductive to switch to a GN 4/3 oven that would force you to adapt all your equipment.
Compared with the compact electromechanical FM1423 (48 cm), this digital GN 2/3 oven offers a width of 59 cm — a more generous cavity while keeping the 2/3 grid format — plus digital controls for greater precision and a built-in salamander absent from the base model. The price gap is justified by these three combined upgrades.
The built-in salamander is particularly useful in boutique pastry and catering: caramelising a crème brûlée, glazing the top of a mille-feuille, finishing a fruit tart before sending it out — all without tying up a separate grill.
Who is this digital GN 2/3 oven for?
Artisan pastry shops working exclusively in GN 2/3 format, who want to move from a bakery oven to a precise digital unit.
Boutique caterers producing individual dishes (portions, hot verrines, hot petits fours): GN 2/3 is their natural format, and digital guarantees repeatability on every batch.
Premium sandwich shops and snack bars offering hot products to order: toasts, filled paninis, reheated viennoiseries. The salamander allows finishing in a few seconds.
Specialist catering colleges (pastry diplomas, hospitality programmes) wanting to train students on a digital unit in a pastry format.
Technical specifications
| Tray format | 4 levels GN 2/3 (354 × 325 mm) |
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| Controls | Digital |
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| Included equipment | Built-in salamander |
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| Humidifier | No (dry cooking) |
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| Dimensions | 59 × 67 × 57 cm (W × D × H) |
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| Weight | 25 kg |
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| Standard | HACCP |
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Frequently asked questions about GN 2/3 ovens
- What is the difference between GN 2/3 and GN 4/3 pans?
- The GN 2/3 format measures 354 × 325 mm, i.e. two-thirds of the width of a standard GN 1/1 pan (530 × 325 mm). The GN 4/3 format is larger and deeper. GN 2/3 is preferred in pastry and small-portion production; GN 4/3 suits dishes in sauce and collective catering better.
- Can GN 1/1 pans be used in this GN 2/3 oven?
- No. The GN 2/3 oven is sized for 354 × 325 mm grids; a GN 1/1 pan (530 × 325 mm) does not fit the cavity. If you need to work on both formats, a GN 4/3 or GN 1/1 oven that takes both via adapters is the better choice.
- Is the absence of a humidifier a drawback on this model?
- No — it is a functional choice. Humidifiers are useful for artisan bread (crust development) and some meat cooking. For catering, retail pastry and snacking uses, dry forced-air cooking gives better results: crispness, even browning, preserved flaky texture. Adding humidity would soften those textures. For bread-making with steam, the FM461 range with humidifier is more suitable.
Delivery — Digital convection oven, 4 levels GN 2/3, built-in salamander. 59 × 67 × 57 cm. Write via the contact form for advice on the right format for your production.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee (parts and labour), extended guarantee available. MFF technical support and spare parts. Delivery across mainland France — lead times via the contact form.
