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Convection Oven
Deliver consistent, even cooking every time with Caterware’s commercial convection ovens. Ideal for cafés, bakeries, restaurants and catering kitchens, these convection ovens use powerful fan-forced heat for faster, more efficient baking, roasting and reheating.
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Caterware’s convection oven range is designed for professional kitchens that need reliable, even heat and fast turnaround on every service. Unlike a conventional oven, a convection oven circulates hot air around the cavity, reducing cold spots and helping food cook more quickly and consistently. From bench-top convection ovens for small cafés to larger multi-tray units for busy bakeries, there is a commercial convection oven to suit almost every menu and footprint.
Within this category you’ll find compact electric convection ovens, digital convection ovens with programmable controls, humidified convection ovens for baking and roasting, and heavy-duty units suitable for continuous use. Multiple tray configurations allow you to bake pastries, roast meats, cook vegetables and regenerate prepared dishes at the same time, while robust construction and easy-to-clean interiors support day-to-day commercial use. Many models run on standard power supplies, making them ideal as a versatile benchtop or back-up oven in tight spaces.
With over 35 years of experience supplying commercial ovens and heating equipment across the Gold Coast, Queensland and Australia, Caterware understands the demands of professional kitchens. Our convection ovens are selected for performance, durability and value, helping you improve product quality, reduce cooking times and maintain a smooth, efficient workflow. Pair your chosen convection oven with our combi ovens, baking ovens and food warming equipment to build a complete cooking line that fits your menu, service style and kitchen layout.
Convection Oven FAQs
What is a convection oven and how does it work?
A convection oven is a type of commercial oven that uses a fan to circulate hot air around the food. This fan-forced airflow helps to cook dishes more evenly and often more quickly than in a standard conventional oven, reducing hot and cold spots in the cavity.
What are the benefits of a commercial convection oven in a professional kitchen?
A commercial convection oven offers faster cooking times, more even browning and improved consistency across multiple trays. This makes it ideal for baking pastries, roasting meats, cooking vegetables and reheating prepared dishes in cafés, restaurants, bakeries and catering kitchens. It can also help improve energy efficiency because food typically cooks at lower temperatures or in shorter times than in a conventional oven.
What is the difference between a convection oven and a conventional oven?
A conventional oven relies mainly on radiant heat from the top and bottom elements, while a convection oven uses a fan to move hot air around the cavity. This fan-assisted circulation delivers more even heat distribution, so trays on different shelves tend to cook at a similar rate. Many chefs find that a convection oven is more consistent, especially when cooking multiple trays at once.
Is a convection oven suitable for baking and roasting?
Yes. A commercial convection oven is excellent for both baking and roasting. The even airflow helps pastries, cakes and breads rise and colour consistently, while roasts develop a crisp exterior and juicy interior. Some humidified convection ovens offer additional moisture control, which is especially useful for bakery products and roast meats.
How do I choose the right size convection oven for my business?
Consider how many trays you need to cook at once, the size of those trays, and the available bench or floor space in your kitchen. Smaller venues often choose compact 4-tray benchtop convection ovens, whereas busy bakeries or production kitchens may require 6, 10 or more trays. Also think about your power supply, as some convection ovens run on 10-amp or 15-amp plugs, while larger models may require 3-phase power.
Are electric convection ovens more efficient than standard ovens?
Electric convection ovens can be more efficient because the circulating air allows you to cook at slightly lower temperatures or in shorter times than a standard oven. This can reduce energy usage per batch. However, overall efficiency depends on correct loading, regular maintenance and how well the oven is matched to your production volume.