Convotherm

Convotherm convection and pastry ovens are professional appliances with precise temperature and steam control, ensuring high-quality food preparation and baking in commercial HoReCa establishments.

CONVOTHERM convection ovens – technology and advantages

CONVOTHERM Convection Ovens use the patented ConvoClean cleaning system and Advanced Closed System+ (ACS+) steam control, which provides precise moisture control during the cooking process. Convotherm ovens support various cooking modes – dry heat, saturated steam, combined steam/heat mode and regeneration mode – allowing different product categories to be prepared in a single oven with optimal parameters for each. The Convotherm OEB and OES series is available in various capacities and sizes – from smaller half-size GN ovens (6 trays) to full-size combi ovens with 20 trays for large restaurant kitchens with high food throughput.

CONVOTHERM pastry oven

CONVOTHERM Pastry Oven are specialised appliances for baking pastries, cakes, bread and other confectionery products with precise temperature profiles and moisture regulation. Moisture control is critically important in baking – different products require precise moisture levels at various baking stages (steaming phase for high humidity at the start of baking, baking phase under medium humidity conditions, crisping phase at low humidity at the end). CONVOTHERM pastry ovens allow multi-stage baking profiles to be programmed, reproducing optimal parameters each time without manual adjustment, ensuring consistently high product quality.

HACCP and hygiene requirements for Convotherm ovens

Under HACCP, convection ovens must ensure that thermally processed products reach a safe internal temperature: poultry – +74°C, minced meat – +71°C, fish – +63°C or higher. Convotherm ovens can be equipped with temperature probes that automatically measure the internal temperature of the product and stop cooking only after the safe temperature is reached. The built-in ConvoClean cleaning system in Convotherm ovens automatically cleans the oven interior after the cooking cycle using cleaning tablets – this facilitates compliance with HACCP hygiene standards and significantly reduces the amount of manual cleaning required. CONVOTHERM Cleaning Agents are specifically designed for this system.

HoReCa applications

In a restaurant, a CONVOTHERM convection oven allows various dishes to be prepared simultaneously – different trays with different products, each with its own parameters, which the oven automatically manages. In a hotel industrial kitchen, a Convotherm with a 20-tray capacity ensures large-volume breakfast or banquet meal preparation. In a bakery, a CONVOTHERM pastry oven with precise moisture control is an essential tool for producing high-quality pastries and cakes. In food production businesses, Convotherm is used for the thermal processing of large product batches with reproducible quality – programmes can be loaded from a central system into all factory ovens, ensuring uniform production standards.

Frequently asked questions

Are Convotherm ovens also available with gas heating? Convotherm offers both electric and gas convection ovens. For details on the available range of models and the capabilities of the gas version, consult BHS advisors regarding the specific Convotherm series.

Are accessories and trays available for Convotherm ovens? Yes – Accessories for Convection Ovens are available in the BHS range, including GN trays, grids and other accessories suitable for Convotherm 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.