Why this convection oven earns its place
Professional baking demands precision, speed and consistency — this Buffalo convection oven delivers all three. The 2800W element powers fast heat-up and the fan ensures even temperature throughout the 66-litre cavity, critical for uniform browning whether you're baking breads, pastries or desserts. The double-pane glass door lets you monitor your bake without opening the oven and losing heat, so you're never guessing.
The steam function is built in and simple: humidity injection through an integrated water pan keeps breads moist and crusts just right. No mains water connection needed — just fill the pan. The oven fits four bakery trays (460 × 330 mm) or four GN 2/3 gastronorm pans, so load and unload is fast and fuss-free. Internal dimensions of 470(H) × 356(W) × 355(D) mm give you genuine working space, while the external 580 × 610 × 641 mm footprint fits standard 600 mm kitchen bases.
Built from stainless steel and glass, this is a workhorse that cleans easily and looks professional on a pass. Whether you're running a busy bakery, hotel pastry section or catering kitchen, the convection design cuts bake times compared to conventional ovens and the steam function gives you the texture control that separates good bakes from great ones.
