Convection Ovens

Looking to upgrade your kitchen’s baking efficiency? Commercial convection ovens offer faster cook times, even heat distribution, and greater consistency—making them a must-have for bakeries, restaurants, and catering operations. Whether you’re outfitting a high-volume kitchen or replacing an older unit, our range of electric and gas convection ovens deliver professional performance built to last.

Combi Ovens

Combi Ovens

 Gas Ovens & Ranges

Gas Ovens & Ranges

 High Speed Ovens

High Speed Ovens

 Conveyor Ovens

Conveyor Ovens

 Deck Ovens

Deck Ovens

 Rack Ovens

Rack Ovens

 Wood Fired Pizza Ovens

Wood Fired Pizza Ovens

More About Convection Ovens

When choosing a commercial convection oven, understanding the technical differences and application types can lead to better performance and long-term ROI. The two most common types are gas convection ovens and electric convection ovens. Electric models heat air using internal heating elements, while gas models typically offer faster heat-up times and may reduce energy costs in gas-available kitchens.

Another key consideration is whether to go with a standard convection oven or a boilerless combi oven that includes additional steaming functions. For standard baking and roasting applications, a standard convection unit is sufficient. But if you want to expand menu flexibility, consider models with moisture injection.

Installation requirements should be part of your decision-making process. Most countertop versions run on single-phase 240V electricity, while larger floor models may require 3-phase power or a direct gas connection. Additionally, depending on local codes, a Type 1 or Type 2 hood may be required for ventilation.

Cleaning and maintaining your convection oven is crucial for hygiene and longevity. Daily cleaning of the oven cavity with non-abrasive cleaners and weekly inspection of the fan, door seals, and racks can extend its life. Monthly professional servicing is recommended for high-volume environments.

Standard full-size convection ovens support five to ten GN 1/1 pans or full-sheet pans, depending on the oven’s chamber size and rack configuration. For larger batch production, choose double stack units or roll-in models.

Unlike static ovens, the fan-driven heat in convection ovens ensures even browning and 25–30% faster cook times, reducing energy consumption and food waste. That means faster service, high-quality results, and lower long-term operating costs—delivering a compelling ROI for busy kitchens.

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Convection Ovens FAQs

What’s the difference between gas and electric convection ovens?

Gas convection ovens generally heat up faster and may be more cost-effective in areas where gas is cheaper than electricity. They use a fan to circulate heated air from a gas burner. Electric convection ovens provide more consistent heat and precise temperature control, making them ideal for delicate baking applications. The choice often depends on utility access, budget, and cooking priorities.

Do commercial convection ovens need a ventilation hood or water connection?

Standard convection ovens typically require a Type 1 or Type 2 hood, depending on local regulations and whether the unit emits grease-laden vapors. A water connection is not required unless the unit features steam injection or operates as a combi model. Always verify ventilation codes with your local health department or building inspector before installation.

How do I clean and maintain a commercial convection oven?

For daily maintenance, remove food debris and wipe down the interior with a damp cloth and non-abrasive cleaner. Clean the fan guard and vent weekly to prevent airflow blockages. Periodically inspect door gaskets, fan motors, and electrical connections. Schedule professional servicing every 6 months, especially in high-use kitchens, to maintain performance and food safety compliance.

How many GN pans or trays fit in a standard convection oven?

Most full-size convection ovens hold five to ten GN 1/1 pans or full-size sheet pans, depending on rack spacing and chamber height. Half-size ovens usually accommodate 4–6 trays. Check manufacturer specs to confirm pan compatibility and rack configurations, especially when baking in volume or batch-cooking trays of different depths.

Why should I choose a convection oven over a traditional oven?

Convection ovens use a built-in fan to circulate hot air evenly, resulting in up to 30% faster cook times and more uniform baking or roasting. This translates into better food consistency, higher throughput, and reduced energy use. For commercial kitchens, this means faster service, less waste, and higher customer satisfaction—delivering strong long-term ROI compared to static ovens.