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High-Efficiency Convection Electric Bread Baking Oven Big Capacity for Industrial and Commercial Use

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • High-Efficiency Convection Baking: Utilizes a fan-driven convection system to circulate hot air, ensuring even cooking and faster baking times for bread and other baked goods.
  • Large Capacity Design: Built for industrial and commercial use, accommodating multiple racks and high-volume production to meet demand in professional settings.

Key features

  • 1. Corrosion-Resistant Stainless Steel Construction

  • Material Technology

  • 2. Intuitive Dial-and-Button Controls

  • Interactive Design

  • 3. Advanced Convection Technology

  • Performance Parameters

  • 4. Commercial-Grade Versatility

  • Scenario Solutions

  • 5. CE Certified Safety and Quality

  • Certification Standards

Product details

High-Efficiency Convection Electric Bread Baking Oven Big Capacity for Industrial and Commercial Use

The High-Efficiency Convection Electric Bread Baking Oven combines commercial-grade durability with advanced convection technology to deliver consistent, high-volume baking results. Built with premium stainless steel and featuring precise temperature control, it ensures even cooking and energy efficiency for industrial bakeries, restaurants, and cafes.

Technical specifications

FeatureSpecificationBenefit
Material304-grade stainless steelCorrosion-resistant and easy-to-clean design
CertificationCE-compliantMeets EU safety and quality standards
Convection SystemDual-fan forced air circulation20% faster baking than traditional ovens
Control PanelDigital temperature control (30–250°C)Adjustable settings for precise baking
Voltage220V, 50HzCompatible with standard commercial power
Safety FeaturesGlass front panel with "CAUTION HOT" labelVisibility without heat loss + hazard warnings
Capacity12 rack slots (adjustable spacing)Flexible space for large or small batches

Customization guide

Adjustable rack positions and temperature ranges (±5°C precision) allow customization to meet specific baking needs, such as optimizing gluten development or achieving golden crusts.

Get inspired

Ideal for bakeries, cafés, and catering services, this oven ensures uniform baking results for bread, pastries, and baked goods, reducing waste and saving time.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Capacity12 rack slots+15% (14 slots)+30% (16 slots)*
Max Temperature250°C260°C270°C
Convection Fan Speed1,200 RPM1,380 RPM (+15%)1,560 RPM (+30%)
Timer Function1-hour programmable3-hour programmable6-hour programmable

Supplier's note

  1. Technical Breakthroughs:

    • Convection Efficiency: Dual-fan circulation reduces baking time by 20% compared to standard ovens.
    • Material Integrity: 304-grade stainless steel withstands commercial wear and high-temperature stress.
    • Precision Controls: ±5°C accuracy ensures consistent results for delicate pastries.
  2. Optimal Version Selection:

    • Base Model: Best for small bakeries or cafes needing reliable performance without excess capacity.
    • Advanced Model: Ideal for medium-scale operations requiring extended timer functionality (e.g., overnight proofing).
    • Pro Model: Suited for industrial bakeries handling high-volume orders, with 270°C capability for artisanal breads.

With the Pro Model’s 270°C max temperature, you can achieve a crispy crust on sourdough loaves 30% faster than industry benchmarks. Pair this with its 16-rack slots to bake 50% more batches per shift, maximizing productivity.

Frequently asked questions

  • Which commercial-grade convection oven model is best for high-volume bakeries?

  • How do I clean the interior racks of a stainless steel convection oven?

  • Stainless Steel vs Enamel: Which material is better for commercial ovens?

  • Can I customize rack positions in this commercial convection oven?

  • Is this convection oven CE certified for commercial kitchens?

  • What’s the maximum capacity of this industrial convection oven?

  • How do I maintain the control panel of an electric convection oven?

  • What power requirements does this commercial oven need?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Material QualityCommercial kitchens, high-traffic bakeriesIndustry Standard: Standard steel (ASTM A36) ▲
Our Base: Stainless Steel Grade 304 (ASTM A240) ▲
Our Advanced: Stainless Steel Grade 316 (ASTM A240) + anti-fingerprint coating (ISO 12944)
Base: Resists corrosion and stains (ideal for frequent cleaning).
Advanced: Marine-grade durability for harsh environments.
Base: 15% cost increase vs standard steel.
Advanced: 30% premium cost due to specialized coating.
Convection TechnologyLarge-scale baking, high-volume kitchensIndustry Standard: Single fan convection (ISO 5009) ▲
Our Base: Dual fan convection (ISO 5009) ▲
Our Advanced: Smart convection with airflow sensors (IEC 60335-2-10)
Base: 20% faster cooking than single-fan systems.
Advanced: Reduces overcooking by 40% via real-time airflow adjustments.
Base: Manual temperature adjustments required.
Advanced: Requires training for sensor calibration.
Oven CapacityIndustrial bakeries, mass productionIndustry Standard: 20–50L (ISO 1442) ▲
Our Base: 100L (ISO 1442) ▲
Our Advanced: 200L (ISO 1442)
Base: Doubles industry-standard capacity for bulk baking.
Advanced: Supports 4x more batches per shift.
Base: Larger footprint vs standard models.
Advanced: Requires dedicated space and ventilation.
Safety & ComplianceRegulatory-compliant kitchensIndustry Standard: CE (EN 60335) ▲
Our Base: CE + NSF (ANSI/NSF 2) ▲
Our Advanced: CE + NSF + UL (UL 499)
Base: NSF certification ensures food-grade safety.
Advanced: Global certifications for export markets.
Base: Adds $200 cost for NSF testing.
Advanced: $500+ premium for UL compliance.
Energy EfficiencyCost-conscious commercial kitchensIndustry Standard: 2.5kW (IEC 60034) ▲
Our Base: 2.0kW (IEC 60034) ▲
Our Advanced: 1.8kW + smart power management (IEC 62053)
Base: 20% lower energy costs than standard models.
Advanced: 30% savings with auto-shutoff.
Base: 15% slower preheat time.
Advanced: Complex interface for power settings.
Temperature ControlPrecision baking (e.g., artisan bread)Industry Standard: ±10°C accuracy (IEC 60068-2-1) ▲
Our Base: ±5°C (IEC 60068-2-1) ▲
Our Advanced: ±2°C with PID (IEC 60730)
Base: Consistent results for standard recipes.
Advanced: Lab-grade precision for delicate items.
Base: Requires monthly calibration.
Advanced: $300+ cost for PID sensors.

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