Convection and Pastry Ovens

Convection and pastry ovens for HoReCa needs in the BHS range are professional, commercial-grade baking appliances that ensure even heat distribution, precise temperature control and high production capacity. BHS supplies convection and pastry ovens to HoReCa establishments.

How convection ovens work

In a convection oven, a fan system actively circulates hot air around the product being baked, ensuring a much more even heat distribution compared to conventional ovens with static heat. This technology allows baking faster, at a temperature 20–30% lower than in a traditional oven, saving both time and energy, and simultaneously baking several batches of products on different levels without quality differences between the top and bottom levels. In pastry ovens, additional steam injection provides the ideal humidity environment for croissants, puff pastries and other dough products – steam promotes the formation of a special crust.

Electric and gas convection ovens

The BHS range includes both electric and gas convection ovens. Electric ovens are simpler to install – only a suitable power supply is required – and often offer more precise temperature control. Gas ovens are usually more economical to operate where a gas connection is available, and provide faster heating. The choice between an electric and gas oven depends on the kitchen’s energy supply infrastructure and production intensity.

Brands and manufacturers

BHS offers convection and pastry ovens from recognised manufacturers. FM INDUSTRIAL Convection and Pastry Ovens (Italy) is one of the best-known manufacturers of convection and pastry ovens with a wide range of models for patisseries and restaurants. Convotherm is a premium-class convection steam oven with innovative programming options. Inoxtrend Convection and Pastry Ovens and TECNOEKA offer high-quality ovens with a good price-quality ratio. Each brand represents different specifications and price categories, allowing you to choose according to the specific needs of the HoReCa establishment.

HoReCa applications

In a patisserie, convection ovens are the main production equipment for baking croissants, puff pastries, fine baked goods and cakes – steam injection ensures the formation of an ideal crust and internal structure. In a restaurant kitchen, convection ovens are used for baking meat, fish, vegetables and other prepared products in large batches with consistent results. In cafés with in-house baking, compact convection ovens are essential for bake-off (partial baking) production. BHS supplies convection ovens to HoReCa establishments. Consultants help choose the most suitable model according to baking needs, kitchen capacity, energy supply options and budget – electric or gas, with or without steam, compact or large-capacity model.

Frequently asked questions

What is the key difference when choosing between a pastry oven and a universal convection oven? Pastry ovens usually have steam injection and programming for dough products. Universal convection ovens are more versatile appliances. A consultant will help you choose according to the production profile.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.