Commercial Kitchen Company stocks commercial convection ovens from Waldorf, Turbofan and Unox — half-size and full-size bench ovens that stack in pairs, plus convection ovens built in under a full cooking range. Whether you are equipping a café for the morning bake, a restaurant kitchen for à la carte, an aged-care kitchen for batch cooking or a bakery for daily production, a convection oven gives you fan-forced heat across every shelf.
Our Brisbane and Gold Coast showrooms display working units, so you can check fan response, browning and door seal before you commit.
Every convection oven we supply is built for daily heavy use — reversing or single-direction fan systems, welded and vitreous-enamelled oven liners, and parts your service agent can get. Delivery, installation arrangement, gas and electrical connection and operator training can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment.
Browse the range below, or call us on 1300 CKC 000 to talk gas versus electric with a specialist.
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Convection Oven
Convection Oven
Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Commercial Induction Cooktops, Convection Oven
Convection Oven
Convection Oven
Convection Oven
Convection Oven
Convection Oven
A convection oven circulates hot air with a fan so every shelf cooks at close to the same rate. The choices that matter are fuel type, capacity and footprint, fan configuration, and how much control you need over the cook.
Gas convection ovens suit sites with mains gas; gas installation work must meet AS/NZS 5601. Electric convection ovens are simpler to install, quieter, and the practical option where there is no gas reticulation — and compact bench models are often fitted with a plug-in cordset rather than needing a hard-wired connection, so check whether yours is a 15A plug-in or a fixed-wired unit before you plan the bench. Many electric models also offer steam injection, either as a manual shot or in selectable levels, which keeps bread and pastry from drying and improves roasting.
Convection ovens are sized by tray capacity and tray format — typically GN 1/1, GN 2/1 or 600 x 400mm bakery trays, with tray spacing around 80mm. Half-size bench ovens suit cafés and small kitchens. Full-size bench ovens are the general-purpose workhorse and can be double stacked on a base stand, with castors or adjustable feet, to double capacity without taking more floor space. Larger floor-standing cabinets handle bakery production runs. Range-mounted convection ovens sit under a cooktop and give you an oven without adding a separate appliance to the line.
A single-direction, low-velocity fan is gentle and suits most general cooking. Bi-directional reversing fan systems alternate airflow direction for more even browning shelf to shelf, which matters for bakery work, and two-speed fans let you drop the airflow for delicate items. If shelf-to-shelf consistency is the reason you are buying, specify a reversing fan.
Manual controls are simple, cheap to repair, and fine for a kitchen running a short menu. Digital and touchscreen models add programmable cooking — commonly up to 20 stored programs with multiple stages and stage-end alarms — individual shelf timers, and core-probe cooking, usually as an option kit. Programmability is worth paying for wherever more than one person operates the oven.
Waldorf supplies convection ovens built into its cooking ranges, with a gastronorm oven cavity under an electric, gas or induction cooktop, thermostatic control and a welded, vitreous-enamelled liner. Turbofan covers the standalone bench market — half-size and full-size, manual, digital and touchscreen, single and double stacked, in electric and gas. Unox supplies gastronorm and bakery-tray convection ovens in countertop and floor sizes.
Our team has 35 years specifying convection ovens into bakeries, restaurants, hotels, aged care, schools and catering operations. Both our Gold Coast showroom and Brisbane showroom have working units you can test before you buy. Delivery, installation arrangement, gas and electrical connection and operator training can be quoted alongside the oven, and SilverChef finance is available on eligible 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.
