Convection ovens are indispensable and very convenient for small-scale production.
Convection ovens are units with a motorized fan mounted in the rear wall, creating a constant flow of hot air. Heating elements (heating elements), typically located around the fan, are used to heat the air. The combination of heating and forced air circulation allows for uniform heating throughout the oven and significantly reduces the cooking time.
How to choose the right industrial convection oven
Convection ovens are small and compact, with a single fan and baking pans measuring approximately 450 x 330 mm (in most cases, four baking pans are included with the oven). They operate on a single-phase 220V power supply, with or without steam humidification. These ovens have become indispensable in frozen puff pastry and pizza kiosks, and are widely used in the fast food market due to their reliability and safety. A powerful, well-balanced fan ensures rapid and even heat distribution throughout the entire muffle, allowing for impeccable baking results. With their compact size and high throughput (up to 10 kg per hour), they replace large, bulky bakery cabinets.
For greater productivity , convection ovens with a 600 x 400 mm baking tray (baking trays are typically not included), two or more fans, and heating elements with a three-phase 380V connection are used. These convection ovens are often used in supermarkets for baking bread, puff pastries, rolls, and other baked goods, as well as in factories, cafes, and restaurants. We offer convection ovens from leading European brands.
