Convection Ovens China

We manufacture bakery convection ovens and export them to bakeries, patisseries, supermarket bakeries, hotels and catering operations across South America.

The range covers electric and gas convection ovens in 4, 6, 8 and 10 tray capacities, countertop and floor-standing models, steam injection and humidity control, reversing fans, programmable controllers, proofer bases, and the trays, racks and stands that go with them.

Convection ovens suit a different bakery from rack ovens. They bake faster and in smaller batches, heat up quickly from cold, and fit where there is no room for a trolley, which makes them the right oven for a patisserie, an in-store bakery or a hotel kitchen producing several different products in a day rather than one product in volume.

A reversing fan is worth insisting on. A fan that turns one way pushes heat consistently towards one side of the chamber, and the result is trays that bake unevenly front to back; reversing the rotation between cycles evens it out. It costs little and it is the difference between a usable oven and one the baker learns to work around.

Humidity control matters as much as temperature for anything enriched or laminated, since a dry chamber sets the crust before the product has finished rising.

Three-phase and single-phase versions behave differently on recovery time, and the choice should follow the supply at the site.

Bakeries and hotel groups in Brazil, Colombia, Chile and Peru make up most demand, supplied with trays, racks, manuals and spares.