Convection Ovens — Commercial Cooking Equipment

Convection ovens from Combisteel, Buffalo, Moffat and Panasonic, including humidity models for bake-off, with capacities quoted by tray size.

Buying convection ovens

Convection ovens start small with the Combisteel Cube, under six hundred pounds, and climb through Buffalo's 50 and 100 litre models to Moffat's CR20L and Blodgett's double stacked ovens at the production end. Between them sit humidity versions for bake-off, Panasonic's speed convection oven for rapid service, and conveyor tunnel ovens for pizza and toasted goods. Capacities quote gastronorm or 430x325mm bakery trays, so comparing like for like is straightforward.

Humidity is the feature to weigh up first. If you bake off pastry or bread, steam injection lifts the finish enough to justify the step up; if you roast and regenerate, plain convection does the job for less. Single phase versions of the Buffalo humidity oven exist for sites without three phase, so check your supply before you shortlist.

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