Convection Ovens

Commercial convection ovens

Convection ovens from Turbofan, UNOX, Waldorf, Anvil and Apuro for cafes, bakeries, pubs and clubs, restaurants and caterers. The range runs from compact benchtop units through 2 to 6 tray Turbofan ovens, with and without humidity, to double-stacked models and Waldorf ranges with a convection oven below an induction top.

A convection oven moves hot air with a fan, so it cooks faster and more evenly than a static oven and handles multiple trays at once. When choosing, work out how many trays you need at peak, which tray size you use (600 x 400 bakery trays or GN pans), and whether humidity control matters for bread, pastry or reheating. Check power: smaller ovens run on 10 or 15 amp, while larger and stacked models are three phase.

See ovens on display in our Brisbane showroom, and pair yours with the right proofer and baking trays. Our service team handles installation, servicing and spare parts.

Frequently asked questions

Convection oven or combi oven?
A convection oven covers baking, roasting and reheating with dry heat, with optional humidity on some models. A combi oven adds full steam and combination cooking, which suits higher-volume kitchens cooking proteins and vegetables.

How many trays do I need?
Count the trays you need in the oven at your busiest time, then allow some headroom. Many sites start with a 4 to 6 tray oven and add a second stacked unit as volume grows.

Can I plug a convection oven into a standard power point?
Some small models run on a standard 10 amp outlet. Many need a 15 amp outlet, and larger ovens are three phase. Check each listing and confirm with your electrician.