A convection oven uses a fan to circulate hot air around food. That moving air transfers heat faster and more evenly than a standard oven, so you can often cook at a lower temperature, cook more pans at once and get more consistent results. It is a workhorse for roasting, baking and reheating in restaurants, bakeries and catering kitchens.
Shop the equipment in this article: Cookline CC100-SGL single deck full size gas convection oven, Cookline CC100-DBL double deck full size gas convection oven and Westlake GCO511 39″ single deck gas convection oven. Freight is included on every order.
Full Size or Half Size
Full size convection ovens accept standard full size sheet pans. They suit most restaurants, bakeries and caterers. Half size ovens accept half size sheet pans and fit smaller spaces, such as cafes and concession stands. Measure your sheet pans and check the oven interior on the product page.
Single or Double Stack
A single deck oven gives you one cooking cavity. A double stack puts two ovens on top of each other, doubling capacity in the same floor footprint. If you roast proteins while baking desserts, a double stack lets you run two different temperatures at the same time.
- Examples include:
- The Cookline CC100-SGL single deck full size gas convection oven.
- The Cookline CC100-DBL double deck full size gas convection oven.
- The Westlake GCO511 39″ single deck gas convection oven.
- The Westlake GCO511S 39″ double stack gas convection oven.
Gas or Electric
Gas convection ovens are common in restaurants that already have gas service. They need to be under a hood and connected by a licensed gas fitter. Electric ovens can be easier to place and may be preferred where gas is limited. Match voltage and phase to your building. Confirm your utilities before ordering.
Rack Positions and Capacity
Count how many pans you need to cook at once at peak. Check the number of racks and rack positions on the product page. More positions give you flexibility for tall items like roasts.
Controls
Basic manual controls use a thermostat dial and a timer. Some ovens offer fan speed settings, which help with delicate items like cakes and pastries that can be blown around at high fan speed. Some have cook-and-hold or programmable settings. Choose based on who will run the oven and how consistent the results need to be.
Doors
Convection ovens may have dependent doors, which open together, or independent doors, which open separately. Glass windows let cooks check food without opening the door and losing heat.
Convection Oven in a Range Base
If you need burners and an oven but have limited space, a range with a convection oven base combines both. The Cookline CR36-6C 36″ range with convection oven is an example. It gives you convection baking under six burners.
Cooking Tips
Many recipes written for standard ovens cook well in convection at a lower temperature or for a shorter time. Test your recipes before service. Do not overload pans or block airflow with foil across the racks. Rotate pans if you see uneven browning.
Installation
Leave the clearances listed in the manual. Many convection ovens need to be leveled carefully so batters bake evenly. Stacked ovens need the correct stacking kit. Gas models must go under a hood. Confirm requirements with a licensed installer and your local officials.
Maintenance
Clean the interior regularly to remove grease and spills. Check door gaskets and hinges. Keep the fan area clean. Check oven temperature accuracy monthly with an oven thermometer. Have a technician inspect gas components on a schedule.
Buying Checklist
- Full size or half size.
- Single or double stack.
- Gas type or voltage confirmed.
- Hood coverage confirmed if gas.
- Enough rack positions for peak.
Next Steps
Count the pans you need at peak and measure your space. Compare models in convection ovens and commercial ovens. Questions? Contact Express KitchQuip and we will help you pick the right size and configuration.