Convection Ovens from Other Manufacturers — BHS range of convection ovens includes both leading brands and convection ovens from other manufacturers, ensuring a wider selection: different manufacturers offer distinct features, capacity sizes, energy sources (electric or gas) and price points, allowing every HoReCa business to find the most suitable solution.
Convection oven technology and forced air circulation
Convection Ovens from Other Manufacturers — the basic principle of a convection oven is forced air circulation via a fan, which distributes heat evenly throughout the chamber; this approach differs from static ovens, where heat spreads more slowly and unevenly. Benefits of forced convection — forced air circulation in a convection oven reduces baking time by 20–30% and temperature by 10–20°C compared to static baking; simultaneous baking of multiple trays with consistent results; faster temperature recovery after opening the door. Steam function — many professional convection ovens integrate steam injection, which prevents product drying and helps create a tastier crust; the steam function is particularly valuable in patisseries and bakeries; see CONVOTHERM Convection Ovens. BHS supplies convection ovens from other manufacturers.
Electric and gas convection ovens
Convection Ovens from Other Manufacturers — the choice of energy source (electric or gas) for convection ovens depends on the business’s infrastructure and cost structure; both have their advantages in the HoReCa sector. Electric convection ovens — electric convection ovens offer more precise temperature control and simpler installation; they are suitable for kitchens with a stable power supply; electric ovens are often more compact and lighter; popular in patisseries and bakeries, where precise temperature is critical. Gas convection ovens — gas convection ovens can be more cost-effective to operate at higher power levels; gas provides faster heating and better heat recovery; gas convection ovens are popular in high-volume kitchens and restaurants; see Inoxtrend Electric Convection Ovens.
Convection oven capacity and dimensions for HoReCa
Convection Ovens from Other Manufacturers — convection oven capacity is measured by the number of trays (typically GN 1/1 or 60×40 patisserie tray sizes); choosing the right capacity is crucial in a kitchen to avoid overloading or inefficient equipment use. Small capacity (3–6 trays) — suitable for small restaurants, cafés and bakeries; compact dimensions take up less kitchen space; sufficient capacity for daily meal preparation. Large capacity (10–20+ trays) — designed for hotels, canteens, large-scale patisserie production and event catering; high productivity is essential when large quantities need to be prepared simultaneously; see Convection Oven Parts.
HoReCa usage scenarios
Bakery with a convection oven for bread and patisserie production — Convection Ovens from Other Manufacturers; electric model choice for precise temperature control; even baking in a convection oven ensures consistent bread and patisserie quality every day. Restaurant kitchen with a convection oven for meal preparation — Convection Ovens from Other Manufacturers; larger capacity model choice for service hours; a convection oven reduces baking time and energy consumption compared to a static oven. Hotel breakfast service with a convection oven for high-volume catering — Convection Ovens from Other Manufacturers; high-capacity model with steam function; a convection oven helps prepare large quantities of breakfast dishes with consistent quality for hotel guests; BHS supplies the product. BHS offers Convection Ovens from Other Manufacturers to HoReCa businesses.
Frequently asked questions
What is the main difference between a convection oven and a conventional oven? Convection Ovens from Other Manufacturers — a convection oven uses a fan for forced air circulation, ensuring even temperature throughout the chamber and faster baking; in a conventional oven, heat circulates more slowly — usually hotter at the bottom — and results can be uneven; a convection oven saves time and energy; see Accessories for Convection and Pastry Ovens.
Is a convection oven suitable for both baking and steaming? Convection Ovens from Other Manufacturers — professional convection ovens with a steam function (combi ovens) can perform both dry convection and steam baking, as well as combined modes; pure convection ovens without steam are suitable for dry baking and grilling; the required functionality should be specified before purchase; see also CONVOTHERM Convection Ovens.
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.
