Why this convection oven earns its place
The Buffalo bakery convection oven is built for kitchens where breads, pastries, and desserts need precision heat and consistent results. The 110-litre chamber holds four full-size gastronorm trays (or four 600×400 mm bakery trays) side by side, so you're baking in real volume without the footprint of a larger deck oven. Load-in is straightforward—no awkward positioning—and you can unload quickly when service pressure is on.
The fan-driven convection heating ensures even temperature throughout the cavity, which is non-negotiable for uniform bakes. Where one side of a batch would burn and the other stay pale in a static oven, convection delivers reliability. The double-pane glass door lets you monitor the bake without opening it—opening kills heat and humidity, so visibility without heat loss is a practical win.
Humidity control is a push-button feature. The integrated water pan gives you steam injection without needing a mains water connection—fill the pan, press the button, and the moisture hits your dough. Perfect for scoring definition on artisan loaves, or for the crust texture pastry makers demand. The whole unit runs on single-phase 220–240V at 4600W, so it's a plug-in installation in most kitchens. Build quality is stainless steel and glass, designed to survive years of daily use.
