Why this convection oven earns its place
The Buffalo bakery convection oven is engineered for one thing: getting consistent bake colour and texture across high volumes without babysitting. The 100-litre cavity is compact enough for a countertop but holds four standard bakery trays (600×400 mm) or four 1/1 GN trays, so you're not batching tiny. The fan-driven convection circulation ensures even heat distribution across the entire load — no hot spots, no rotating trays halfway through to chase colour.
The double-pane glass door is practical. You can monitor bake progress without opening and losing heat, which is the usual workflow killer. The cavity stays stable while you watch, so timing is predictable. It's stainless steel and glass throughout, built for daily wash-down in a busy bakery.
Humidity injection is push-button simple — no mains water connection needed. There's an integrated water pan inside the cavity that you fill; pressing the humidity button cycles moisture into the oven, which gives you the skin-set and crust-colour you need for decent bread baking. The function works across the full bake cycle, so you can apply it at the start for steam-oven effect, or later in the bake for final colour.
