Best Commercial Convection Oven 2023: Buyer’s Guide

buyer's guide

This commercial convection oven buying guide covers


  1. Introduction
  2. Types of commercial convection ovens
  3. Styles of commercial convection ovens
  4. Advantages of commercial convection ovens
  5. Main things to consider before ordering a commercial convection oven 
  6. Best commercial convection oven brands in New Zealand
  7. Used commercial convection oven – worth considering?
  8. Warranty and insurance
  9. Commercial convection oven frequently asked questions
  10. Commercial convection oven terminology 
  11. How to maintain your commercial convection oven
  12. How often should a commercial convection oven be serviced?
  13. Save your cash, use ours!


Are you ready to revolutionise your cooking game and take your business to the next level?

A powerful commercial convection oven might be just what you need.

From mouth-watering roasts to delicious cupcakes and savoury pizzas to crispy biscuits – convection ovens can meet your all-round cooking and baking needs efficiently, and complete the tasks faster than conventional ovens.

Their versatility makes them ideal for swanky diners and large bakeries to small cafés and even concession stands or food trucks.

If finding the right commercial convection oven for your business seems somewhat confusing because of the several makes and models in the market, you’ve come to the right place.

This guide has all the resources to help you choose the right one for your needs.

From commercial convection oven types and styles to the most important things to consider, brands and even terminology – here’s all you need to know. 



Types of commercial convection ovens

Commercial convection ovens can be classified according to:

  • Power or fuel source
  • Burner placement
  • Size
  • Number of decks


Electric convection ovens

Countertop electric convection oven by turbofan

Electric models operate solely on electricity, and are simple to install in most kitchens.

However, larger models will typically consume more electricity and cost higher in the long run, considering the energy bills.


Natural gas convection oven

Floor-standing natural gas convection oven

If your kitchen is already equipped with a gas connection, opting for a natural gas convection oven is the most efficient and cost-effective solution.

However, they still require electricity to power the lights, touchscreen, fan, and other features.


LPG convection oven

Double-deck LPG convection oven with chef

LPG will cost you more than natural gas but offers better efficiency.

Nonetheless, just like the natural gas models, LPG commercial convection ovens need electricity to operate the fan, lighting system, touchscreen, and more.


Electric convection oven vs natural gas convection oven vs LPG convection oven

Electric convection oven

Natural gas convection oven

LPG convection oven

Runs only on electricity

Runs on natural gas but also needs electricity

Runs on LPG but also needs electricity

Can be directly plugged into an electric point for use

Requires a natural gas connection and an electric plug point

Needs an LPG source and an electric plug point to activate all the features

Takes more time to heat up compared to NG/LPG   

Heats up faster than electric models

Heats up faster than electric models

Larger models can lead to higher electricity bills

Natural gas is the cheapest fuel option

Costs more than NG but less than electricity


Direct-fired convection ovens

Direct-fired convection ovens have a burner placed right under the oven chamber, delivering heat directly into the oven cavity.

This heat, combined with the recirculated air, comes in direct contact with the food being cooked.

These models are best for high-temperature baking, like flatbreads, pizza, cookies, and biscuits.


Indirect-fired convection ovens

Indirect-fired convection ovens, are designed so that the burner does not come in direct contact with the recirculated air or the products of combustion.

This results in slower cooking than direct-fired models, but yields more consistent results.

These ovens are ideal for baking pastries, pies, cupcakes, roasts, and casseroles.


Full-size convection ovens

Full-size convection ovens are designed to fit one or more standard (18” x 26”) sheet pans. Both countertop and floor-standing models are available.

These industrial convection ovens can cook more food in a single batch than half-sized ones of the same tray capacity.


Half-size convection ovens

Half-size convection ovens are designed to accommodate one or more half-size (18” x 13”) sheet pans and are well-suited in smaller kitchens or as secondary ovens in busy kitchens.

Their compact size makes them easy to move and operate in places without a full kitchen setup.


Quarter-size convection ovens

Quarter-size convection ovens can hold single or multiple quarter-size (i.e. 9 ½” x 13”) sheet pans, making them ideal for smaller operations.


Single-deck convection ovens

As the name suggests, single-deck convection ovens have only one cooking chamber, which could hold multiple racks.

They are compact and lightweight, making them easy to move.

Floor-standing, single-deck models can accommodate accessories under the table, further optimising space usage.


Double-deck convection ovens

Double-deck convection ovens come with dual decks and can manage large quantities of food.

They are perfect for larger kitchens with high-volume output and no space restraint.

On the downside, they may not be suitable for smaller spaces.



Styles of commercial convection ovens

Countertop convection ovens

Compact countertop convection oven

Ideal for countertop placement in cafes, bistros and other smaller food service establishments, commercial countertop convection ovens are in demand.

The advanced models are often used as secondary ovens in larger businesses. 


Floor convection oven

Double deck floor-standing convection oven

These larger commercial convection ovens should be placed on the floor on a dedicated stand.

Floor standing commercial convection ovens are better suited to bigger kitchens and bakeries with higher demand.

However, there are also compact floor-standing models available for smaller establishments.  



Advantages of commercial convection ovens


Faster cooking

Takes up to 25% less time than conventional ovens to cook and bake.

This means higher efficiency and increased revenue.


Consistent cooking

Thanks to the consistent temperature throughout the oven cavity, the food is cooked the same irrespective of which rack it’s placed on.  


Better yield

Produces higher yield volume per batch than traditional ovens due to uniform, low-heat cooking.

The prepared food retains more of its weight, you have more to serve, and customers get better value. 


Even browning

Uniform heat distribution leads to even food browning with the right crunch and texture that your customers will love.


Tastier outcomes

Cooking at a low and even temperature helps keep roasts juicy and tender, and at the same time, ensures cookies stay crispy on the outside and soft on the inside.


High versatility

Offer a wide range of cooking options -- roasting, broiling, baking, and heating, making them a versatile addition to any food service operation.



Reduced cooking time means less energy consumption, resulting in reduced energy bills and a smaller carbon footprint.



Main things to consider before ordering a commercial convection oven


What type of food will you be cooking?

To choose the right convection oven, consider the type of food you'll be cooking most often.

For example, a direct-fired convection oven is ideal for baking pizzas and flatbreads, but an indirect-fired model is better for cupcakes and other delicate baked items.


How much food will you be cooking?

How much food you’ll need to cook in the oven will determine the size and capacity requirements.

You will need a more powerful model for more significant amounts and extended cooking times.

However, you can save money for smaller batches or less frequent use, by ordering a less powerful model.


Oven type

Choosing the correct type of convection oven is crucial to meet your specific needs.

To understand the several makes and models available in the market, refer to the "Types of commercial convection ovens" section above.


Oven style

How much food you plan to cook in a batch and the available kitchen space will determine whether a countertop or floor model is best for you.

For front-of-house applications, electric countertop convection ovens are ideal.

Review the manufacturer's instructions for the recommended gap from other equipment, and factor in accessibility.

More details are in the ‘Styles of commercial convection ovens’ section above.


Oven size

A full-size, double-deck convection oven is necessary for large commercial bakeries or food services.

However, a more compact, countertop model will suffice for smaller businesses like food trucks or takeaway joints.

Note that, typically, smaller convection ovens can only hold half-size trays, so confirm the oven's capacity before ordering.



Before ordering a convection oven, check the manufacturer's specification sheet for installation requirements.

You may need a new electric plug point or alterations to your current space to accommodate the model of your choice.

If the oven requires professional installation, hire a registered technician.

Additionally, large ovens generate heat and grease particles, so a proper ventilation system might be necessary before use.


Energy efficiency

An energy-efficient oven may require a higher initial investment, but it will save significantly on energy bills.

An ENERGY STAR certified gas convection oven offers a minimum cooking energy efficiency of 49%, resulting in approximately $227 savings in utility bills in a year and around $2273 over the equipment's lifespan, compared to a conventional oven.

Similarly, an ENERGY STAR certified half-size electric convection oven offers a minimum cooking energy efficiency of 71%, and for a full-size model, it is 76%, which translates to around $114 savings in utility bills in a year and $1088 over the oven's lifetime. [1] 


Safety features

Some safety features are necessary to operate an industrial convection oven safely.

They should be used in well-ventilated spaces, although front-of-house models may not require a separate ventilation system.

Some standard safety features of commercial convection ovens include overheating safety cut-out, anti-skid feet, stay-cool door handles, and a safe-touch oven exterior.


Oven material

Most commercial convection ovens are made of either stainless steel or galvanised steel.

Stainless steel is, of course, more durable, but galvanised steel can save you money.

Enamelled steel oven cavity is a preferred choice due to its longevity.

Porcelain oven interiors are easier to clean but may wear out faster.

Convection ovens with welded metal panels are more durable and easier to clean than bolted models.

Tempered glass and stainless steel are the two common choices for oven doors.

Solid stainless steel doors last longer and are better at heat retention, while glass doors allow you to check on food without opening the door.   


Convection fans

How well a commercial convection oven performs significantly depends on its fans.

Most convection ovens typically have high and low fan speed options.

Models with a third speed setting like ‘medium’ performs better where more accuracy is needed.

The 'high' setting works best for dense foods like casseroles and roasts, while the low fan speed is what you need for fragile baked items, such as cupcakes and pastries.

Models with fans that automatically change direction when the door is opened or can circulate air in both directions are a good option.


Oven controls

Commercial convection ovens come equipped with either manual or digital controls.

Manual controls let you set the desired temperature and cooking time by pressing a few buttons.

In contrast, digital controls allow you to pre-set the temperature and cooking time for various dishes, ensuring consistency, regardless of who is operating the oven.

Therefore, digital controls are preferred for kitchens where multiple staff members may use the oven.


Special features

Some advanced commercial convection ovens come with high-end features.

They can be programmed to automatically adjust temperature and cooking duration for different recipes or cook-and-hold food at the desired temperature without overcooking or drying it out.

Some models can inject steam into the oven cavity at specific intervals, which is ideal for baking artisanal recipes.


Ease of use and cleaning

Compact convection ovens are generally effortless to use and do not require additional training.

However, larger and more advanced models may need some training for your staff to operate them properly.

Keep the equipment clean to ensure better longevity and food hygiene. Stainless steel convection ovens with enamelled interiors, welded panels, and removable racks are easier to clean.

Get an oven with a seamless, plug-in continuous door seal to further simplify the cleaning process.

For more information on cleaning and maintenance, please refer to the ‘Cleaning and maintenance’ section below.



Commercial convection ovens can cost anywhere between $900 and $15000 or more in New Zealand, depending on the make and model.

A compact electric model from Unox costs around $1800, whereas a larger four-tray model from Turbofan costs around $4,300.

A 4-tray gas convection oven from the same brand will set you back over $8000.

If you’re looking for a double-deck model, it’ll be approximately twice the price of a single-deck oven.  

When deciding on a budget for a commercial convection oven, consider additional costs such as equipment delivery and installation, and also accessories like wire racks or stacking kits.

Long-term operational costs such as utility bills and maintenance expenses should also be factored in.



Best commercial convection oven brands in New Zealand 



Turbofan Logo

Moffat’s Turbofan is one of the most highly-regarded convection oven brands in New Zealand.

Moffat exports commercial kitchen equipment to 50 different countries across the globe.

Turbofan’s commercial convection oven range has both countertop and floor-standing models with different tray sizes to meet the unique needs of the food service industry.


Turbofan E27D3 electric convection oven

Enjoy superior performance and reliability with this commercial-grade countertop convection oven.

Designed for modern commercial kitchens, this versatile equipment is ideal for smaller bakeries and front-of-house applications in cafes and restaurants.

It has advanced features like a bi-directional reversing fan system and a safe-touch vented drop-down door, for safe and easy operation.

With 20 program options, three-stage cooking and a stage-end alarm, you can achieve consistent and delicious results every time.

Key features:

  • Dimensions (HxWxD): 607mm x 810mm x 762mm
  • Capacity: 3 x 660mm x 460mm trays
  • Temperature range: 50°C–260°C
  • Steam injection: Yes
  • Wattage: 4.7kW
  • Power type: Single phase 20 Amp


Turbofan E33D5 electric convection oven

An efficient workhorse for medium- to high-volume commercial kitchens.

It features a two-speed, bi-directional reversing fan system and a five-level moisture-injection mode, complete with an electronic timer for ultimate precision and control.

It can save up to 20 programs with a three-stage cooking option so that you can explore endless possibilities.

Key features:

  • Dimensions (HxWxD): 730mm x 610mm x 680 mm
  • Capacity: 5 x 1/1 GN trays
  • Temperature range: 50°C–260°C
  • Steam injection: Yes
  • Wattage: 6kW
  • Power type: Single phase 20 Amp


Turbofan G32D4 gas convection oven

An advanced gas convection oven, designed for small to medium commercial kitchens seeking a cost-effective, long-term solution.

With a sleek digital display and intuitive electronic controls, this oven offers precision and simplicity at your fingertips.

Plus, its compact design fits seamlessly into tight spaces.

Featuring 20 programs with three-stage cooking, a bi-directional reversing fan, electronic burner ignition, and a five-level moisture-injection mode, this oven is an efficient tool for unleashing your culinary creativity.

Key features:

  • Dimensions (HxWxD): 910mm x 735mm x 810mm
  • Capacity: 4 x 460mm x 660mm sheet pans
  • Temperature range: 50°C–262°C
  • Burner rating: 35Mj/h
  • Gas connection: ½” BSPT male
  • Steam injection: Yes
  • Electronic burner ignition: Yes
  • Electricity connection: 230-240V, 10A cord set fitted




Unox Logo

UNOX, an Italian brand, has been manufacturing quality commercial catering equipment since the 1990s.  

With a reputation for excellence, UNOX convection ovens are often preferred by professional chefs across New Zealand.

The brand offers a range of sizes, types, and specifications to cater to the needs of every food business.

The Linemicro and Bakerlux convection oven models are most common owing to their high dependability and pocket-friendly price range.


UNOX Bakerlux Shop.Pro XEFT-03EU-ELDV

Discover the best of commercial countertop convection ovens with this compact and efficient electric model from the Bakerlux range.

Boasting UNOX's patented cooking technology - Dry.Plus, STEAM.Plus, and AIR.Plus - this advanced model guarantees consistent quality and precision.

With two programmable fan speeds and the ability to store up to 99 programs, each with three cooking steps, you have complete control over whatever you choose to cook.

Key features:

  • Dimensions (HxWxD): 425mm x 800mm x 811 mm
  • Capacity: 3 x 600mm x 400mm trays
  • Temperature range: 30°C–260°C
  • Number of doors: 1
  • Wattage: 3kW
  • Power type: Single phase 15 Amp


UNOX Bakerlux Shop.Pro XEFT-10EU-ETRV

Experience unmatched efficiency and precision with this top-of-the-range electric convection + humidity model.

Designed to meet the needs of large-scale food services, this model is ideal for quickly baking snacks, breakfast items, pastries, and other bakery products.

The 2.4” touch control panel, 99-program storage (each with up to nine cooking steps), and automatic opening ensure effortless use and precise control.

With two programmable fan speeds, you get consistent, delicious results every time.

Key features:

  • Dimensions (HxWxD): 952mm x 800mm x 811mm
  • Capacity: 10 x 600mm x 400mm trays
  • Temperature range: 30°C–260°C
  • Wattage: 15kW
  • Power type: Single phase 15 Amp




Venix Logo

A young, Italy-based brand formed only in 2013 and already boasting a presence in 90 countries across the globe, Venix products are designed to amaze customers with high-end service and top-notch performance.

They have an excellent collection of convection ovens in different sizes and specifications to fit the unique needs of businesses.

Venix’s Torcello, Dr Chef, Burano and the heavy-duty Hybrid lines are most popular in New Zealand.


Burano B043M

This compact commercial countertop convection oven with practical and easy manual control is an excellent fit for smaller bakeries and cafes producing artisanal recipes in limited quantities.

Featuring a bi-directional reversing fan system, a mechanical timer, and a manual water injection button, the oven emphasises speedy cooking while ensuring uniform browning and crispiness.  

Key features:

  • Dimensions (HxWxD): 577mm x 600mm x 709 mm
  • Capacity: 4 x 460 x 340mm trays
  • temperature: 280°C
  • Steam injection: Manual
  • Wattage: 3.4kW
  • Voltage: 230 V / 15A Plug


Hybrid HY05MDV

This high-performance, electric convection oven brings flexibility and efficiency to busy kitchens. The compact design holds two dual-direction fans with two fan speeds for uniform baking.

Featuring both manual and programme modes with 99 four-stage cooking programmes, a stage end alarm, and a 10-level moisture injection mode, this oven ensures that every dish is cooked to perfection.

Key features:

  • Dimensions (HxWxD): 765mm x 750mm x 907mm
  • Capacity: 5 x 660 x 460mm trays
  • temperature: 260°C
  • Steam injection: Yes
  • Wattage: 6.5kW




FED Logo

With a history of excellence spanning over 45 years, Federal Hospitality Equipment is a trusted importer of commercial kitchen equipment, with an extensive network across New Zealand and Australia.

FED has a range of commercial convection ovens designed to fit the unique needs of New Zealand’s small to medium food business.

The ovens are priced reasonably and offer efficient service under commercial setup.



With two powerful reversible fans and heating elements, this compact electric convection oven can efficiently handle small to medium-volume cooking and baking needs.

304-grade stainless steel construction and double-layer glass door ensure longevity and ease of cleaning and maintenance.

It also features an analogue timer, temperature controls, plus a top grill function forward opening.

Key features:

  • Dimensions (HxWxD): 490mm x 675mm x 640 mm
  • Internal dimension (HXWXD): 350mm x 460mm x 373mm
  • Fans: 2, reversible
  • Voltage: 240 V / 15A Plug



Cooking, roasting or baking, this professional heavy-duty convection oven is up for every challenge.

Stainless steel interior and exterior ensure longevity and easy maintenance while manual steam injection along with two powerful fans helps in even baking, every time.   

Compact design with ‘forward and down’ open doors to fit even in less space.

Key features:

  • Dimensions (HxWxD): 572mm x 834mm x 765 mm
  • Capacity: 4 x 600 x 400mm trays
  • Temperature range: 50°C - 300°C
  • Steam injection: Manual
  • Fans: 2, reversible
  • Voltage: 240 V / 28A Plug



Used commercial convection oven — worth considering?

Spending thousands of dollars on a new commercial convection oven can put a strain on your budget and cash flow.

If you’d prefer not to invest a lot of money in a convection oven, a cheaper, pre-owned appliance might be the solution you’re looking for.

SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.

The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.

Considering the effective, or useful, life of commercial convection ovens is about 10 years, you can be sure our Certified Used ovens have plenty of life left in them.

You can either buy or finance the ‘Certified Used’ (and clearance) equipment on our website. We’re one of the few financiers, if not the only one, in New Zealand that funds second-hand commercial kitchen equipment.

Read more about ‘Certified Used’ equipment



Warranty and insurance

Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.

If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.

Carefully study the warranty to understand exactly what is and isn't covered.

SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ equipment.

Business insurance covers loss or damage to your commercial kitchen equipment and other property.

This cover typically includes fire, accident, and theft. Some insurers also offer equipment-breakdown cover.

Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.

If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it. 



Commercial convection oven frequently asked questions


What is the best commercial convection oven to buy?

New Zealand offers a broad selection of convection oven brands, including world-renowned manufacturers.

These brands offer various models that can efficiently cater to the diverse needs of the food service industry.

However, there’s no one best model for every need.

You can select a make and model that fits your requirements and budget.


Is a convection oven the same as a fan-forced oven?

A convection oven is a fan-forced oven that uses a fan to circulate hot air around the oven cavity for faster heat transfer.

This results in quick and even cooking results.

This is what makes convection ovens much more efficient.


What is the best convection oven for commercial baking?

If you're a bakery start up or want to upscale your current baking operations, the ideal oven for you would be an indirect-fired, gas convection model.

Gas is more cost-effective than electricity and is perfect for mass production.

High-end gas convection models with advanced features like steam injection can easily bake various delicious treats, including pies, pastries, brownies, muffins, cakes, and bread, in minutes.


What is the difference between a convection oven and a combi oven?

A combi oven is a versatile equipment that combines three distinct cooking methods - convection, steaming, and a combination of the two - within a single unit.

On the contrary, a convection oven relies on convection to distribute heat uniformly throughout the oven chamber by circulating hot air.


Where can I find a commercial convection oven for sale?

To find a commercial convection oven for sale, explore the online stores of well-known commercial kitchen equipment suppliers in your vicinity.

Review the available collection and shortlist models that match your requirements.

If you are interested in purchasing a used commercial convection oven, you can check our website for the best deals.



Commercial convection oven terminology 

Convection baffle

The cover enclosing the convection fan, usually situated on the back wall of the oven chamber.


Convection fan

The fan positioned on the wall of the oven that circulates hot air throughout the oven cavity for facilitating multi-rack, even cooking.


Electrical starter

An electrical part of the ignition system responsible for creating the initial spark for lighting the gas burners, generally box-shaped.


Gastronorm or GN

The European size standard for containers and trays used in the food service industry.


Heating element

The conductive component that produces heat inside the oven cavity.

Electric convection ovens feature one or more heating elements.


Pilot light

A small, continuously lit flame present in gas-fuelled convection ovens that ignites the larger burners instantly when gas is passed over it.



A component with a temperature-sensitive probe that regulates the oven temperature by turning the heating elements on and off to maintain the exact temperature as selected by the user.  


Warming drawer

A drawer, located at the bottom of some convection oven models, to keep food warm.



How to maintain your commercial convection oven

To ensure uninterrupted service, commercial convection ovens need timely cleaning and maintenance.

Here are some essential tips for you to follow:

  • Strictly adhere to the installation and usage instructions specified in the user manual.
  • Before operating, ensure your staff has received adequate training to use the oven properly.
  • Avoid operating the oven in the highest temperature setting for an extended period.
  • Regularly evaluate the food quality and oven’s performance. Seek professional assistance immediately if you notice any decline in either.
  • Establish a cleaning routine and schedule professional servicing at regular intervals to keep your oven in top condition.


Convection oven cleaning tips

  • Wipe down the inside of the oven cavity with a soft, dry cloth at the end of each workday.
  • Use a manufacturer recommended de-greaser to remove food residue from the oven cavity.
  • Deep clean the cavity, doors, and exterior once a week with warm water and liquid soap, especially if you use the oven daily.
  • Use only manufacturer-recommended commercial-grade cleaners and non-abrasive pads to avoid scratching or chipping the oven surface.
  • Always scrub or wipe the surface in the direction of the grain.



How often should a commercial convection oven be serviced?

All commercial convection ovens, regardless of their size, make, and model, require regular maintenance at scheduled intervals.

In case any of the following issues arise, get it checked by a registered technician immediately:

  • Irregularities in cooking time
  • Excessive or abnormal noise from the oven during operation
  • Higher fuel consumption than usual
  • Discoloration of cooked food



Save your cash. Use ours!

Hospitality equipment can be expensive, and paying for it outright can put pressure on your business’s cash flow.

Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generates.

Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.

You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.

If you decide to buy the equipment, we’ll give you back 50% of the rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.

Read more about Rent–Try–Buy.