IKON IGCO Gas Convection Oven, Single Deck, 54,000 BTU, ENERGY STAR

The IKON IGCO is a single-deck full-size natural gas convection oven with ENERGY STAR certification, electronic Fenwal ignition, electronic FAST thermostat, and 54,000 total BTU from three 18,000 BTU inshot burners. Five nickel-plated racks, two halogen interior lights, two-speed 1/2 HP fan with forced cool-down mode, and a right-side control panel with pull-down drawer. Ships with LP gas conversion kit.

What You Get

• 54,000 total BTU from (3) 18,000 BTU inshot burners
• ENERGY STAR certified gas convection oven
• 150F to 500F (66C to 260C) temperature range
• 5 nickel-plated wire racks, 10 rack positions
• Standard depth (pans load side-to-side, 18 by 26 inch full sheets)
• Glass window doors
• 2-speed 1/2 HP fan motor
• Forced cool-down fan mode
• Electronic Fenwal ignition
• Electronic FAST thermostat with manual timer control
• Oven ready light
• Right-side control panel with pull-down drawer
• (2) halogen interior lights
• Rear anchor point for tip-over restraint
• Stainless steel front, sides, and top
• Porcelain enamel interior
• LP gas conversion kit included
• CSA-Sanitation, CSA Star, CSA Flame certified

Specs at a Glance

Who the IGCO Is For

Pick the IGCO if you want an ENERGY STAR certified gas convection oven at the full-size workhorse tier, you value tight digital temperature control, and your menu calls for 5 full sheets at a time. Best fit:

• Full-service restaurants doing 100 to 300 covers a night
• Bakeries running mixed savory and sweet production
• Banquet kitchens prepping plated meals in batches
• Ghost kitchens and supermarket hot-bar production
• School and institutional foodservice on utility rebate programs
• Catering operations
• Operations qualifying for ENERGY STAR rebates ($200 to $1,500 in many service areas)

Want a double-deck? Browse our full convection oven collection.

ENERGY STAR Savings

The IGCO is ENERGY STAR certified, which means it meets the EPA's efficiency standards for commercial gas convection ovens. Independent foodservice energy studies show ENERGY STAR certified gas convections consume approximately 27 percent less energy than standard models, with lifetime utility savings around $1,500 (210 MMBTU). Many utility programs offer $200 to $1,500 rebates on qualifying ENERGY STAR units. Run the rebate finder for your service area before you order.

Electronic FAST Thermostat and Fenwal Ignition

Two upgraded components vs entry-tier gas convections:

• Electronic FAST thermostat: Faster setpoint recovery and tighter cavity temperature control than mechanical thermostats. Holds your bake within a few degrees of setpoint.
• Electronic Fenwal ignition: Industry-standard ignition module with proven reliability. No standing pilot to maintain, no manual relighting after gas interruption.

Forced Cool-Down Fan Mode

Hit forced cool-down and the two-speed fan runs at speed with the burners off, pulling cavity temp down quickly between recipe changes. Saves 10 to 20 minutes per temperature change vs natural cool-cycle. Moving from a 450F bread bake to a 250F low-and-slow takes minutes instead of half an hour.

Pull-Down Drawer and Halogen Lights

The right-side control panel includes a pull-down drawer for keeping recipe cards, oven mitts, or pan grippers within arm's reach of the unit. Two halogen interior lights give you a clear view through the glass door window so you can monitor browning without opening the door (every door-open drops cavity temp 30 to 50 degrees).

Installation Requirements

• Gas: Verify gas connection size and supply pressure on the manufacturer spec sheet for natural gas operation. LP conversion kit included; have a qualified gas technician handle conversion.
• Electrical: 120V outlet on a dedicated circuit for the controller, fan, ignition, and interior lights.
• Ventilation: Gas convection requires a Type 1 grease hood under NFPA 96. Plan roughly 300 CFM per linear foot of medium-duty wall canopy hood. See our commercial oven hood guide.
• Clearance: 6 inches rear, 1 inch sides, 6 inches above for service access.
• Floor: Level.
• Anchoring: Use the rear anchor point with manufacturer-recommended restraint hardware to comply with seismic and tip-over codes where required.

How to Use the IGCO (25/25 Rule)

The fan moves heat about 25 percent more efficiently than still-air radiant ovens. Convert any conventional recipe by dropping the temperature 25F and cutting the time 25 percent. A 350F / 60 minute conventional roast becomes a 325F / 45 minute IGCO roast. Full recipe protocols for bread, roasting, and pastry are in our commercial convection oven guide.

Maintenance

• Daily: Wipe porcelain interior with a damp cloth (cold). Empty crumb tray. Vacuum visible debris near fan intake.
• Weekly: Pull racks, clean rack supports, deep wipe cavity walls, clean glass doors inside and out. Clean halogen light lenses.
• Monthly: Vacuum fan housing. Inspect door gaskets. Calibrate FAST thermostat against an external thermocouple. Verify Fenwal ignition flame sensor is clean.
• Quarterly: Pull fan baffle, clean blades, inspect burner ports for soot or carbon buildup on all three inshot burners.
• Annually: Replace gaskets at first sign of compression set. Technician inspection of Fenwal ignition module, FAST thermostat, fan motor bearings, and halogen lamps.

The porcelain enamel interior cleans faster than stainless or aluminized steel: spray, wipe, done. Don't use abrasive scrubbers; they micro-scratch the porcelain and trap grease.

Frequently Asked Questions

Does the IGCO run on natural gas or propane?

Ships configured for natural gas with LP conversion kit included. Conversion involves swapping orifices and adjusting the pressure regulator; have a qualified gas technician handle it.

Is the IGCO ENERGY STAR certified?

Yes. Meets EPA efficiency standards for commercial gas convection ovens. Typical lifetime utility savings vs standard models is around $1,500. Many utility programs offer $200 to $1,500 rebates; check your service area.

How many sheet pans does the IGCO hold?

Five 18" x 26" full sheet pans, one per rack. The cavity has 10 rack positions for adjustable spacing.

Does the IGCO need a hood?

Yes. NFPA 96 requires a Type 1 grease hood over gas commercial cooking equipment. Plan roughly 300 CFM per linear foot of medium-duty wall canopy hood.

What is the FAST thermostat?

Electronic thermostat with faster setpoint recovery and tighter cavity temperature control than mechanical thermostats. Holds bake within a few degrees of setpoint.

What does the forced cool-down mode do?

Runs the two-speed fan at speed with burners off to pull cavity temperature down quickly between recipe changes. Saves 10 to 20 minutes per temperature change vs natural cool-cycle.

How does the Fenwal ignition work?

Electronic ignition module that sparks the burners on demand. No standing pilot to maintain, no manual relighting after gas interruption. Includes flame sensor that confirms ignition and cuts gas if flame is lost.

What is the rear anchor point for?

Attachment point on the back of the unit for tip-over restraint hardware. Required by some seismic and equipment safety codes; recommended for any installation where the unit could be impacted by carts or service traffic.

What's in the pull-down drawer?

The drawer is empty and intended for operator storage: recipe cards, oven mitts, pan grippers, gloves. Right-side control panel keeps the drawer at hip height.

How long does a gas convection oven last?

12 to 20 years with proper maintenance. Door gaskets typically need replacement every 2 to 5 years; fan motors 7 to 12 years; Fenwal ignition modules 5 to 10 years; FAST thermostats 8 to 15 years; halogen lamps 1 to 3 years.