Collection: Convection Ovens

Hospitality Connect carries 116 commercial convection ovens for bakeries, cafes, restaurants, clubs and institutional kitchens. The range covers single and double units, stacked configurations and matching stands and bases, with brands including Turbofan, ConvectMax and Zanolli.

Tray capacity is the main decision, because it sets how much you can bake in one load and is the simplest way to match an oven to your output. Stacking is the second consideration. Two smaller ovens stacked give you separate temperatures for two products at once, which is useful when pastry and savoury lines bake at different settings. Footprint is the third, since a full size tray oven needs bench depth and clearance for the door swing. Also plan for extraction and the power supply the oven requires before installation.

Why buy convection ovens from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Convection ovens care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right convection ovens to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.