Page 2 - Convection Ovens
- 24% Off RRP
![]()
Turbofan SK32 Oven Stand with castors (2 with swivel lock) suits models: E32 / G32RRP $1,307.00 ex GST Our Price $998.00 ex GST Our Price $1,097.80 Inc GST
Daily Rental: $1.81 Inc GST
Choosing a Commercial Convection Oven
A convection oven circulates heated air with a fan rather than relying on radiant heat, which means even temperature across every shelf and noticeably faster cooking. As a rule you drop about 20°C off a static oven recipe and expect it to cook quicker, so recipes usually need adjusting when a kitchen switches over. The practical upside is that you can load every tray and get the same result top to bottom, which a static deck oven won't do.
Tray size is the first decision
This is the one that catches people out. Convection ovens come in 1/1 gastronorm configuration, which suits restaurants and venues already running GN pans through their bain maries and fridges, or 600 x 400mm bakery tray configuration for bakeries, cafes and anyone running standard baking sheets. Getting it wrong means buying a whole set of new trays, or worse, finding your existing ones don't fit. Check what your kitchen already runs before you look at anything else.
Capacity and stacking
Tray count runs from four in a bench top unit up to ten in a full size floor model. Two smaller ovens stacked will usually serve a kitchen better than one large one, because you can run different temperatures at once and you're not down entirely if one needs a service. Stacking kits, open stands and prover or holding cabinet bases let you build the configuration around your floor space rather than the other way around.
Electric, gas and what your site can take
Most convection ovens in this range are electric, and anything above bench top size will want three phase. Gas models exist and make sense where electrical capacity is limited or gas is cheaper at the site, but they need a flue and the right connection. Either way, check the board and the canopy before ordering, because a supply or extraction upgrade can outrun the cost of the oven.
Convection or combi?
Worth being honest about this one. A combi oven adds controlled steam and does more, but it costs several times as much, needs a water connection with filtration, needs drainage, and demands more from your staff. If you're baking, roasting and reheating, a convection oven does that job properly for a fraction of the outlay. Some convection models offer direct steam injection, which covers bread and pastry work without going the full combi route. If you're regularly cooking proteins to precise core temperatures or doing high-volume regeneration, that's when combi earns its money.
We stock Turbofan convection ovens from Moffat alongside the Smeg commercial range, and can supply matching stands, prover bases and stacking kits. Everything here is available on SilverChef Rent-Try-Buy, and our licensed electricians and gas fitters handle installation and ongoing servicing.