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Convection & Pizza Ovens
Commercial convection ovens perfect for your bake shop, restaurant, or pizza place are available here at Rapids Wholesale, from some of the most-trusted brands in the market today: Bakers Pride, Cadco, Doyon, Garland, Lincoln, Moffat, Nemco, Rapids, Star Mfg, US Range, Vollrath, and Vulcan/Wolf.
Oven, 26-1/2"W x 34-3/4"D x 26-1/4"H, 385 lbs
Vollrath 40702 Full Sheet Countertop Convection Oven with Steam Injection
230V-5600 Watts, steam injections system, w/ 4 shelves and full size sheet pans.
Vollrath 40703 Countertop Convection Ove 1/2 pan 3 shelves 120 V
Convection fans are surrounded by a ring heating element and feature a specially designed diffuser plate to create a consistent and even warm air flow
Vollrath 40701 Cayenne Half Size Countertop Convection Oven
- 230V 23-7/16"W x 24-1/2"D x 23-1/4"H, 86 lbs
Commercial Gas Convection Oven ZEPH 240 PLUS SGL
Clearance item discounted for quick sale. 38-1/4"W x 39-7/8"D x 57"H, 535 lbs -Capacity – up to 5 full size baking pans in left to right position- Glass doors with interior lights for great product visibility- Two-speed, 1/3 HP convection motor w/automatic thermal overload protection
12" Commercial Counter Top Pizza Oven with Adjustable Temperatures and Digital Controls
This Commercial convenience store countertop oven from Wisco cooks pizza, sandwiches, pretzels, cookies, chicken wings and more. The oven has an LED digital control panel, adjustable thermostat controlling temperatures from 150 degrees to 500 degrees F. One touch settings, long life calrod heating elements for even heating, flip up handle for easy storage and formed tray to prevent food from sliding off. The door opening is 3" x 13" for 13" max diameter pizza. Overall dimensions are 18"W x 15"D x 7-3/4"H, 20 lbs. One Touch 421 by Wisco
Not the Countertop Oven You Were Looking For? View Rapids Full Selection of Countertop Ovens
Convection Oven, electric, countertop, .83 cubic feet, quarter-size, 175-500° F, time & temperature manual controls, end of cooking cycle buzzer, (3) shelves, holds (3) 1/4 size sheet pans, insulated double wall cool-touch glass door, heavy-duty stainless steel construction, 120v/60/1ph, 1450w, 12A, NEMA 5-15P, NSF, MET to UL
Convection Oven, electric, countertop, 1.34 cubic feet, half-size, 175-500° F, time & temperature manual controls, end of cooking cycle buzzer, (3) shelves, holds (3) 1/2 size sheet pans, insulated double wall cool-touch glass door, heavy-duty stainless steel construction, 120v/60/1ph, 1450w, 12A, NEMA 5-15P, NSF, MET to UL
Convection Oven, electric, countertop, 1.75 cubic feet, half-size, 175-500° F, time & temperature manual controls, end of cooking cycle buzzer, (4) shelves, holds (4) 1/2 size sheet pans, insulated double wall cool-touch glass door, heavy-duty stainless steel construction, 208-240v, 2700w, 11.25A, NEMA 6-15P, NSF, MET to UL
What Is a Commercial Convection Ovenn?
Most commercial baking ovens are of the convection type. This is because ordinary commercial ovens for baking, which mostly rely on convective heat transfer without the use of fans, does not allow for cooking larger batches more evenly and efficiently as a commercial convection oven can.
Both a commercial electric convection oven and a commercial gas convection oven allows restaurants, pizza places, and bakeries to cook and bake larger batches more evenly and efficiently. Most foods, such as baked goods like pizza and breads (which will bake quicker and develop a superbly crisp and flaky crust) and even meats (which will retain moisture and cook evenly) are cooked faster in an electric convection oven or in a commercial gas convection oven compared to an ordinary conventional oven.
How Do Commercial Convection Ovens Work?
A commercial convection oven works by imparting heat through fans that force hot-air movement throughout the interior of the oven. By moving fast hot air past the food, commercial convection ovens can actually operate at a lower temperature than a standard oven and yet cook food more quickly. This results in a faster cooking time while saving money. In addition, the air circulation inside a restaurant convection oven tends to eliminate “hot spots” that can cause burnt spots in food. As a result, your breads, baked pasta, pizza, and other baked goods will be cooked evenly.
Another type of restaurant convection ovens are commercial impingement ovens. These types of ovens are usually used to cook pizzas. Impingement ovens have a high flow rate of hot air coming from above and below the food. This air flows directly onto the food that usually passes through the oven on a conveyor belt. As a result, impingement ovens can achieve a much higher heat transfer than a conventional oven. This is what makes these kind of ovens the ideal commercial pizza oven. Commercial pizza ovens need to be able to cook large batches of pizzas day in and day out but also produce evenly cooked pies so as not to disappoint customers.
Similar to an impingement oven, a commercial convection oven typically improves the transfer of heat and speeds up cooking from an initial cold start. This means that there is no need to wait for a long time for the oven to heat up, thereby increasing production.
What to Consider When Purchasing Restaurant Convection Ovens
One major factor to consider when looking to purchase a commercial convection oven is space. The kitchen in your restaurant, bakery, or pizza place should be able to accommodate the size of your oven. For smaller establishments, a commercial countertop convection oven is the perfect choice. However, if you have a bigger space and you are looking for a bigger production, full-size commercial electric convection ovens and commercial gas convection ovens are better options.
No matter what kind of convection oven you choose, it is good to know that any kind of food will cook around 25 percent faster when a commercial convection oven is used compared to a regular home oven. This means increased production for your business. In a nutshell, with commercial convection ovens, you can cook larger batches of products without sacrificing the even distribution of heat. And this can potentially increase the profits of your restaurant, bake shop, or pizza place.