Convection, Bake & Specialty Ovens

These are purpose-built cooking appliances designed to handle the heat, volume and consistency demands of commercial kitchens. Convection ovens circulate hot air for even cooking, deck ovens deliver radiant base heat ideal for bread and pizza, and specialty units like conveyor and combi ovens are engineered for specific high-output tasks. They are far more robust than domestic ovens and are built to run through continuous daily service.

You'll find convection ovens, bakery deck ovens, conveyor and impinger ovens, combi ovens, pizza ovens and specialty multi-deck units. Brands across the range include Turbofan, UNOX, Waldorf, Convotherm, Blue Seal Evolution, Goldstein, Hobart, Moduline, SMEG Professional and XLT. Gas and electric models are both available, and configurations span benchtop through to large freestanding and stackable deck formats.

A convection oven suits kitchens that need fast, even cooking across a wide menu — roasting, baking trays, reheating and more. A deck oven delivers direct radiant heat from the sole plate, which is what artisan bread and pizza need for a proper crust. If your menu is mixed, a combi or multi-deck setup can cover both. Think about your dominant product type first, then match the oven to that output.

Start with your busiest cover count and work backwards to tray or belt capacity. A half-size convection oven suits a small cafe or pastry section, while a full-size or double-stack unit fits a high-volume restaurant or bakery. Conveyor ovens are rated by belt width and deck count — most operators running busy pizza or toasted menus go for a wider belt or a stacked configuration. Check the external footprint against your available bench or floor space before you buy.

Most full-size electric convection and deck ovens draw enough current to require a dedicated circuit, so your electrician should assess the load before installation. Gas models need a licensed gasfitter to connect and commission the unit. Benchtop convection ovens — like many in the Turbofan and UNOX ranges — often run on a standard outlet, but always confirm with the product spec sheet. Factor installation costs into your budget from the start.

Many models in this range are designed to stack, including multi-deck bakery ovens and conveyor units like the Zanolli Synthesis triple-stack configurations. Stacking kits and matching stand options vary by brand and model, so check the product listing for compatible accessories. Always confirm the combined weight and floor loading with your site manager before stacking, and ensure ventilation clearances are met around the full assembled height.

Daily cleaning should cover wiping down door seals, removing crumb trays and clearing any spills from the cavity floor while the oven is still warm but not hot. Avoid abrasive scourers on glass doors or coated cavities. Many UNOX and Convotherm combi models include an automatic cleaning cycle — run it at the end of service as directed. Deck oven stones should be brushed free of debris and never soaked. A consistent cleaning routine protects the heating elements and extends the service life of the unit.

Brands like Turbofan, UNOX, Waldorf and Convotherm have established service networks in Australia, which generally means parts availability is reasonable for current-range models. Door gaskets, trays, racks and baking stones are among the most commonly replaced items. We recommend confirming parts availability with the relevant brand service agent before purchase, particularly for older or clearance models — this category does include some clearance stock.

A standard conveyor oven moves product through a heated chamber on a belt. An impinger directs jets of hot air directly onto the food surface from above and below, which dramatically cuts cook times and improves crust development — especially useful for pizza and toasted items. Lincoln and Zanolli Synthesis models in this range are impinger-style. The trade-off is that impingers typically use more energy and require more regular cleaning of the finger plates.

Entry-level benchtop convection ovens sit at a lower price point, while full-size combi ovens, multi-deck bakery units and triple-stack conveyor ovens represent a considerably larger investment. Most units in this range sit somewhere between those two ends. Members save off RRP on eligible products, which can make a real difference on bigger purchases. If budget is a constraint, clearance stock — like select Turbofan and UNOX lines — can offer solid value.