Commercial Kitchen Company stocks one of Australia’s most comprehensive ranges of commercial convection ovens — from compact countertop units suitable for cafés through to floor-model bakery ovens for high-volume production. Whether you’re equipping a restaurant kitchen for à la carte, a bakery for daily bread runs, an aged care facility for batch cooking, or a hotel banquet kitchen, the right convection oven delivers consistent results across every shelf.
Our Brisbane and Gold Coast showrooms display working units from Waldorf, Unox, Rational, Convotherm, and Trueheat — letting you test fan response, browning consistency, and humidity control before you commit. We’ve installed convection ovens into thousands of commercial kitchens across South-East Queensland and Australia, including bakery fitouts where shelf-to-shelf uniformity is critical.
Every commercial convection oven we supply is built for daily heavy use — heavy-duty fan motors, durable cavity construction, programmable digital controls, and parts your team can service without specialist call-outs. SilverChef finance is available on any unit, with delivery and installation arrangement included.
Browse our full range below. Need help choosing between gas and electric? Call us on 1300 CKC 000 or visit either showroom for a working demonstration.
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Selecting a commercial convection oven is a 10–15 year decision affecting your throughput, energy costs, and consistency across every cook. The big choices are fuel type, capacity, fan configuration, and brand reliability.
Gas convection ovens deliver fast preheat times, lower running costs in venues with mains gas, and the temperature response chefs trust. Electric convection ovens are quieter, simpler to install (no gas connection), and increasingly preferred for cafés and restaurants without gas reticulation. Steam-injected convection ovens combine convection heat with controlled humidity — essential for bakery applications, roasting, and combi-style cooking.
Standard Australian commercial convection ovens are sized by tray capacity. 4-tray countertop units suit cafés baking morning runs. 6–10 tray floor models are the workhorse for restaurants and bakeries. 20+ tray rack ovens handle bakery production runs and large-scale catering. Match capacity to your peak-shift throughput, not your average.
Single-fan convection ovens handle most applications. Reversing-fan units provide more even browning across multiple shelves — critical for bakery work where shelf-to-shelf consistency matters. High-velocity fans speed cook times but can dry delicate items; look for variable-speed fan controls.
Programmable digital controls let your team load up to 100 recipes — bread, pastry, roasts, regen — with consistent results regardless of operator. Analog dial controls are cheaper and reliable for venues running 2–3 menu items. Most modern brands offer digital as standard.
Waldorf delivers Australian-designed convection ovens built for Queensland conditions. Unox is the European market leader for digital programmable units favoured in cafés and bakeries. Rational manufactures hybrid convection/combi units for restaurants demanding versatility. Convotherm bridges the gap between traditional convection and full combi steamers.
Our team has 35 years specifying convection ovens into bakeries, restaurants, hotels, aged care, schools, and catering operations across Queensland and beyond. Both Brisbane and Gold Coast showrooms have working units you can test before purchase. SilverChef finance available on every model. Delivery, installation arrangement, and operator training can be quoted alongside the equipment.
Convection ovens circulate hot dry air via internal fans, perfect for bread, pastry, roasting, and standard baked goods. Combi ovens add controlled steam injection to convection, enabling steaming, sous vide, regen, and chef-controlled humidity — ideal for restaurants serving everything from delicate fish to roasts. Combis cost 2-3x more but eliminate the need for separate steam equipment.
Gas is faster to preheat, cheaper to run in venues with mains gas, and chef-preferred for response time. Electric requires no gas connection (cheaper install), runs quieter, and offers more precise temperature control — increasingly preferred in cafés, ghost kitchens, and venues without gas reticulation. Most modern bakeries choose electric for shelf-to-shelf consistency.
4-tray countertop units suit cafés baking morning pastries and small bakeries. 6-10 tray floor models are the standard for restaurants, hotel kitchens, and medium bakeries. 20+ tray rack ovens handle dedicated bakery production runs (2,000+ buns per day) and large catering operations. Always factor 30% headroom for peak-shift demand.
Compact 4-tray units typically run on a 15A single-phase circuit. 6-tray floor models need 20-32A single-phase. 10-tray and larger units almost always require 3-phase power (32A or 40A). Confirm your electrical capacity before purchase — retrofitting a kitchen for 3-phase is a significant cost.
Daily: wipe down the interior with a damp cloth after each service, focusing on door seals and fan blades. Weekly: deep clean with a manufacturer-approved oven cleaner — most modern units have a self-clean cycle that runs overnight. Annually: certified service tech for gas connection check (gas units) or electrical test (electric units), plus fan motor lubrication.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase options on every convection oven in our range. SilverChef offers weekly payment plans designed around hospitality cash flow, with delivery and installation arrangement included in the package. Quote finance alongside any unit on our site.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
