Commercial Benchtop Convection Ovens

A conventional oven heats the food from the elements directly. A convection oven runs a fan to move the hot air around it instead, which cooks evenly and generally faster, so it suits jobs where you need the tray out quickly.

Start with the bench. Measure the footprint you have, and leave extra room around it for airflow. The size of every model is on its product page.

Then work out how much you bake. A two tray model is enough for a smaller run of pastries. For regular use through the day, or bigger batches, go to three or four trays. If you are between two sizes, contact our team and they will give you a recommendation for your kitchen.

Yes. As with any benchtop cooking, there is less space inside to heat, so when you are not cooking in bulk the way you would in a combi oven, you are not heating empty space for nothing. Convection heat also gets things baked or roasted sooner, so the oven is not running as long.

Most of the brands we stock have multi-rack models. Anvil and Apuro are usually the more compact ones, with single or dual trays, while ConvectMAX and Tecnodom go up to three and four trays.

Yes. Temperature settings run up to 270°C, which covers both ends: pastries, cakes and cookies, and meat pies, quiches and roast vegetables.

As well as the temperature, convection ovens let you set how much airflow there is. High airflow cooks fast but can be too strong for something delicate like a pastry. Stronger, faster air suits denser items and roasting meat.

Stainless steel is the easiest to clean, and a drip tray is the easiest to empty at the end of a shift. On safety, non-slip feet matter on a bench, and a timed shutoff means the oven is not left running once the food is out.

Better insulation, and controls that take less explaining. Touch temperature control is becoming common, along with pre-programmed baking and roasting modes, so anyone on shift can get a tray in and out without being taught the oven.