A convection oven uses a fan to move hot air around the cavity. Food cooks faster and more evenly than in a standard oven, so it is a workhorse for baking, roasting and reheating. Here is how to choose the right commercial convection oven.
1. Full-size or countertop?
Full-size convection ovens stand on legs, hold standard full-size sheet pans and are built for high volume. They can often be stacked two high to double capacity in the same footprint. Countertop convection ovens are smaller (roughly 1.5 to 4.5 cubic feet on the models we carry) and suit cafes, coffee shops, concessions and kitchens that bake smaller batches. Check which pan size a countertop model accepts: some take half-size pans only, others take full-size pans.
2. Gas or electric?
Gas full-size ovens are common where a gas line and hood already exist and are often less expensive to run. Electric models need no gas line but require the right voltage and amperage; full-size electric units are commonly 208V or 240V, while many countertop units run on standard 120V. Confirm your electrical service before ordering.
3. Single or double deck
A double-deck (stacked) oven gives you two independent cavities, so you can bake at one temperature and roast at another. If you start with one oven, check whether the manufacturer sells a stacking kit so you can add a second later.
4. Standard depth vs bakery depth
Some full-size ovens come in a deeper version that holds sheet pans in either direction. This can be handy for bakeries. Measure your space, because deeper ovens take more room.
5. Features worth comparing
- Steam or humidity function on some countertop models, useful for bread and reheating without drying food out
- Number of racks and rack positions
- Door style: dependent doors open together, independent doors open separately; glass windows let you check product without opening
- Fan speed options for delicate items
- Cook-and-hold or timer controls
6. Convection oven or range oven?
If you only roast occasionally, the oven under a commercial gas range (some ranges offer a convection base) may be enough. If baking is a core part of your menu, a dedicated convection oven gives more capacity and more even results.
7. Installation
Gas ovens must be installed by a licensed professional under a hood where required by local code. Leave the clearances listed in the manual for ventilation and service access.
Quick checklist
- Full-size or countertop for your volume
- Gas type or voltage matches your kitchen
- Pan size and number of racks
- Single or stacked double
- Steam, door and control features compared
- Installer, hood and clearances confirmed
Browse commercial convection ovens from IKON, Migali, Saba, Dukers and Atosa, or all baking and ovens. Questions about a model? Call 646-651-9580.