What Is A Convection Oven: The Complete Bakery Owner’s Guide To Convection Ovens
If you’re a bakery owner, cafè worker, or experienced baker, you’ve probably heard the term “convection oven” more times than you can count. But what exactly sets it apart from traditional ovens? and more importantly, how can it optimise your baking operation?
At Vanrooy Machinery, we supply top-of-the-line baking equipment, including convection ovens that help you bake smarter, not harder.
In this guide, we’ll walk you through everything you need to know about convection ovens, from functionality to benefits for high-volume baking environments.
A convection oven is a type of commercial baking oven that uses a fan and an exhaust system to circulate hot air throughout the oven cavity. Some commercial convection ovens also include a third heating element, known as true convection, to ensure uniform temperature distribution across every tray.
This method of baking improves heat transfer and eliminates cold spots, which is essential in fast-paced kitchens where consistency is everything.
How Does a Convection Oven Work?
Convection ovens differ from traditional thermal ovens by utilising a built-in fan to circulate hot air and an exhaust system to remove excess moisture. This airflow system ensures even heat distribution, allowing products to bake uniformly across multiple trays.
Benefits of Convection Ovens in Commercial Kitchens
Faster Bake Times
In high-output environments like wholesale bakeries or cafés, commercial convection ovens can bake up to 25% faster than conventional ovens. This efficiency allows you to increase production without sacrificing quality. For even faster baking times, businesses may consider High Speed Ovens as an option.
Multi-Tray Consistency
Convection ovens allow even air distribution, so every tray (whether top, middle, or bottom) bakes evenly. That means no more rotating pans mid-bake, and less risk of underbaking or burning your products.
Crisp, Uniform Results
The fan-driven airflow helps remove surface moisture quickly, which enhances crust development on bread and pastries while encouraging even browning.
Reduced Energy Consumption
Thanks to shorter bake times and lower operating temperatures, convection ovens often consume less energy than their traditional counterparts, thus cutting your overheads.
When to Use Convection Ovens in a Bakery
Commercial convection ovens are best used when baking:
Croissants, danishes, and puff pastries for a golden, flaky finish
Cookies and sheet cakes across multiple trays
Savoury pies and sausage rolls that need a crispy base and top
Roasted vegetables and proteins for deli items or café menus
For artisanal breads, many bakers may choose to work with deck ovens,
Should I Use a Convection Oven, Or a Deck Oven?
When to Use a Convection Oven:
High-volume baking: Ideal for cafés, bakeries, or kitchens producing large quantities of items quickly.
Even cooking across multiple trays: The fan circulates air, ensuring uniform results on all racks—great for cookies, muffins, pastries, and tray bakes.
Time efficiency: Faster baking times make convection ovens efficient for quick turnover products.
Products that don’t require crust development: Soft breads, cupcakes, and items where a crisp crust isn’t essential benefit from convection’s dry heat.
Limited space: Often more compact and versatile for small bakeries or kitchens.
When to Use a Deck Oven:
Artisan breads: Perfect for sourdough, baguettes, ciabatta, and other crusty loaves that need moisture retention and a strong bottom heat.
Pizza: Deck ovens deliver consistent radiant heat, ideal for pizza bases that need a firm, even bake.
Crust formation: Steam injection and stone decks help create a caramelised, crackly crust.
Precision baking: When bakers want fine control over temperature and baking zones (each deck can be set differently).
Traditional baking style: Preferred by artisanal or specialty bakeries aiming for handmade, rustic quality.
Recommended Commercial Convection Ovens from Vanrooy Machinery
The Salva Kwik Co is a reliable convection oven for retail bakeries, cafés, and professional kitchens needing flexible configuration and consistent results.
Key Features:
- 5-tray, 9-tray, and stackable models available
- Forced-air convection with steam injection system
- Cool-touch double-glazed door and auto shutdown
- Up to 75% energy savings through efficient heat retention
- STC Smart Touch Control with 100 programs
- Multiple tray size options: 60x40cm, 75x40cm, 75x46cm
Built for industrial bakeries, the Salva Metro Convection Rack Oven delivers high-capacity baking with top-tier consistency.
Key Features:
- Forced air circulation for fast, even baking
- High-capacity design for full rack baking
- ECO auto shutdown and STC Smart Touch Control
- Triple insulated glass and double-layer insulation for energy savings
- Hands-free internal safety door system
- Compatible with various rack sizes
The Sirocco has been designed and manufactured to obtain maximum gain from the first bake and beyond. While it is a rack oven, the Sirocco is also a form of convection oven.
Key Features:
- High-capacity rotary oven for commercial bakeries, available in three sizes
- Touchscreen control panel and Salvalink connectivity for easy operation and monitoring
- Advanced baking technology with Dynamic Steam, suction turbine, and temperature probe
- Triple glazing, thick insulation, and cool-touch door for energy efficiency and safety
- Durable design built to reduce operational costs and maximise output
FAQs About Convection Ovens
What is the difference between a convection oven and a standard commercial oven?
A standard oven uses radiant heat from fixed elements, while a convection oven circulates air for consistent heat across all trays—essential for uniform baking results in commercial production.
Can I bake artisan bread in a convection oven?
You can, but results may vary. For optimal crust and crumb, many bakers prefer deck ovens or steam injection ovens. That said, convection ovens still excel with baguettes, focaccia, and crusty loaves.
Are commercial convection ovens worth the investment?
Yes. They offer faster bake times, lower energy use, and consistent quality—making them ideal for growing bakeries and kitchens prioritising efficiency.
FAQs About Vanrooy Machinery
What types of commercial ovens does Vanrooy Machinery offer?
We offer a full range of baking solutions—from benchtop convection ovens to high-capacity rack ovens, tailored to commercial and industrial bakery environments.
Do you provide delivery, installation, and training?
Absolutely. We handle everything from equipment setup to staff training and after-sales support, ensuring a smooth start with your new oven.
Where is Vanrooy Machinery located?
We’re based in Melbourne and proudly serve bakery clients across Australia with premium commercial baking equipment and support.
Ready to Upgrade Your Commercial Kitchen?
Whether you’re scaling up your production line or fitting out a new retail bakery, Vanrooy Machinery has the convection oven to match your needs.
Explore our range of commercial convection ovens or contact us to find the perfect fit for your bakery or kitchen.
