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An electric convection oven is one of the key appliances for even baking and roasting in restaurant, café and bakery kitchens. Compared with their gas counterparts, electric models offer more precise temperature control and do not depend on a gas supply, which makes them easier to install. The stainless steel body and double-glazed door retain heat efficiently in the cooking chamber.

• Number of trays: Compact 4-tray versions are intended for small venues, while 6-, 10- or 14-tray models suit high-volume kitchens.
• Power supply: Smaller ovens run on 220 V, while high-output units require a 380 V three-phase supply and adequate electrical capacity.
• Humidification mode: A steam injection function (automatic or manual) is essential for achieving a crisp crust on bread, rolls and pastries.

When choosing an oven, take into account your venue’s electrical capacity and your menu. A thermostat with a range of up to 300 °C keeps the set temperature stable, helping every dish cook evenly.