Ranking of the best electric convection ovens for 2022

A fast-paced century, an ultra-fast rhythm of life - more and more often a contemporary eats not at home at a family dinner, but in cafes, canteens, cookeries, restaurants, pizzerias.

Bread has been and remains an integral part of any menu. Confectionery and pastries are a small gastronomic pleasure that everyone allows themselves at least once a week.

Baking professionals understand that an excellent result depends not only on the dough, its ingredients and recipe, but also on the equipment on which the baked goods are prepared.

convection oven

Convection equipment was born in Germany, after many years of improvement. The latest models are controlled by electronics, microprocessor systems that take care of the entire cooking cycle.

The principle of convection ovens is the implementation of thermal heating inside the chamber in a jet, equally flowing way using steam for heat treatment of a food product.

Hot air circulates, it is pumped by a fan, and the generated steam creates a specific humidified atmosphere with the required temperature index.

The thermostat controls the set temperature by turning on / off the heating element, through which air is drawn from the fan.

The convection oven provides high energy savings and is able to replace a variety of kitchen appliances.

Undeniable advantages:

1. production speed;
2. preservation of vitamins and microelements of the product;
3. at different levels within one loading it is possible to prepare various dishes;
4. high payback of equipment due to low energy consumption;
5. long service life.

How to choose the right convection oven: criteria and functionality

There are several types of convection equipment depending on specific functions and parameters.

Steam humidification

A pleasant glossy crust on the surface of the baked product is guaranteed if the unit has a steam humidification function. Models with steam humidification are somewhat more expensive, but for a cook who does not have much experience behind him, this is a guarantee of quality output.

Boiler

The system of the steam generator built into the oven has a complete baking cycle without additional functions. Automatic control eliminates additional worries. An additional plus is the protection against scale, which is realized by passing water to form steam through a special softener.

injection type

The steam required for humidification is obtained by injecting drops of water directly onto the surface of the heating element.

Control

Electronic or mechanical control is distinguished depending on the type of setting of the given parameters.

Mechanics

The mechanical view implies setting the given characteristics on a scale by turning the handle.

Electronics

Automatic control type is divided into three ways:

1. the set humidity level remains unchanged throughout the process;
2. the level of humidity is subject to adjustment according to the stepwise principle, the step size is 5%;
3. the humidity level is automatically adjusted according to the principle of feedback from an electronic sensor.

Program

Complex programming systems for the baking cycle exist, but the units have a different order of cost.

Chamber volume

Products are placed on sheets, containers, baking sheets, and from their quantity there is a gradation of volume.

A small oven has from 1.2 to 6, a medium oven has from 7 to 12, a large oven reaches a maximum of 20.

Modes

The work of convection ovens of the old generation took place in three modes:

1. steam;
2. convection;
3. steam convection.

Improved models have additional modes:

1. warming up;
2. low temperature steam;
3. forced feed steam.

Universal Functions

The oven can perform grilling, deep-frying for special potato and chicken dishes.

The cornerstone when choosing a convection oven is the ratio: function-scope of work-need.

An extensive list of functions is not always in full demand.

Door and light

Visual control of the process is greatly simplified if the oven is equipped with lighting in the chamber, and the doors are made of double heat-resistant and anti-shock glass. The outer level of the glass is separated from the high temperatures of the chamber by an air cushion, which affects the level of heat transfer, and hence its loss.

Additionally

Additional criteria include ergonomics, design, camera and body materials, accessories, comfortable and quick cleaning.

Errors when choosing

A decisive factor in a quality oven is baking uniformity. The indicator is influenced by several parameters and initial characteristics. If the consulting manager gives a clear statement of ensuring the uniformity of the baking, then he can justify the guarantee that the baking process is not drying.

For large-scale production, professionals recommend high-power conveyor-type infrared ovens. Large volumes of cookies, waffles, biscuits in relatively short periods of time.

Rating of the best electric convection ovens

WLBake[

An extensive range of equipment for baking bakery products, the production of a confectionery range and dough processing, as well as carts and tables - all this comes out under the Russian brand. The units are manufactured in Italy and adapted to the domestic market, in accordance with the standards.

• reliability;
• high performance;
• durability;
• allow 24/7 operation.

WLBake V443MR

The convection oven serves:

1. for the production of confectionery and bakery products in small volumes;
2. cooking meat, fish, vegetables.

The unit works on electromechanical control and has a manual water supply.

WLBake V443MR
connection network voltage, V	220
Power consumption, kW	3.2
dimensions, mm	560/595/580
Weight, kg	34
source type	circuit
control type	electro-mechanics
Vaporization, view	injector
warranty, month	24
Interlevel range, mm	80
Baking tray, widthxdepth, mm	450x330
water connection	+
fan	1

• the presence of a reversible fan;
• glass door;
• temperature maximum 280°C;
• suitable for use in mini-bakeries, cafes, restaurants, cookeries;
• the presence of 4 baking sheets;
• the number of programs used - 99;
• baking cycles - 3;
• 2 installation options are available - proofing cabinet, stand and guides;
• the chamber is made of stainless steel;
• feet with anti-slip coating.

• there is no damper for steam removal.

Abat

Recognized leader among Russian companies in the market segment of equipment and appliances for kitchens.

For more than 16 years, the company has been selling and manufacturing ovens, stoves, racks, hoods, ovens, counters and modules.

Convection ovens occupy leading positions in the sales ranking.

PKE-4E

The unit is designed for baking bread, confectionery, cooking meat, vegetable and fish dishes.

The dry heating process is carried out by means of hot air and a fan.

Abat PKE-4E
levels, number	4
size: wxlxh, mm	610x635x514
Power consumption, kW	3.2
Weight, kg	39
current, frequency, Hz	50
control type	electromechanics
Levels, number	5
Baking tray, depth÷width, mm	435x320
Temperature conditions, range, °	(+) 0 ? 270
net. AT	220

• the presence of a viewing window to monitor the cooking process;
• the presence of internal lighting;
• the furnace is equipped with an emergency switch that is triggered when the mark is exceeded at 320 ° C;
• the shape of the corners in the chamber is rounded, which makes it convenient to remove dirt and plaque;
• aluminum baking sheets, 4 pieces, are included;
• inner surface material – enameled metal;
• the presence of a heating element with a power of 3 kW;
• leg height adjustment is allowed;
• declared service life of 12 years;
• dry heating mode allows you to heat up to 240 ° C in 8 minutes.

• there is no vaporization.

GASTRORAG

The brand combines such characteristics of the manufactured equipment as an affordable price and high quality. The company celebrated its 10th anniversary in the domestic market of kitchen equipment.

The manufacturer monitors and implements the latest developments, keeps pace with market requirements and provides strict control at every stage of production.

GASTRORAG YXD7571A

Electric oven with convection and four levels on electromechanical control.

The items of production are:

1. rolls;
2. bread;
3. loaves;
4. puffs, including stuffed;
5. yeast buns and rolls;
6. confectionery units from semi-finished freezing.

Reliable superiority to the unit is provided by convenient adjustment of the time and temperature conditions, a timer from about to two hours.

GASTRORAG YXD7571A
size, mm	675-590-500
source type	circuit
control	electromechanics
Weight, kg	33
Power parameters, kW	2.8
Levels, number	4
baking sheet	small
Temperature range, °	from (+) 65 to 260
net. AT	220

• the working chamber is equipped with bright illumination;
• glass has shock-resistant and heat-resistant characteristics;
• broad overview of the technical process;
• provided that the blanks are kept in the proofing department, the crust on the surface of the product becomes not only crispy, but also fragrant;
• the oven is equipped with baking sheets, in the amount of 4;
• case material – stainless steel.

• there is no vaporization.

Batscher

A brand of kitchen appliances and equipment, with innovative production and quality assurance. The company traces its history back to the 18th century, which allowed it to gain a foothold in the European market. A huge selection of kitchen appliances is accompanied by professional advice and service.

Batcher 120791

The combi steamer made in Germany is distinguished by its high functionality, its pride is the injection steam generator.

The following operations are available:

1. defrosting;
2. steam cooking;
3. convection;
4. convection plus steam.

Batcher 120791
Frequency mode, Hz	50
size: wxlxh, mm	550x545x380
Power consumption, kW	2.5
Continuous operation	+
Cooking program, quantity	4
presence of steam humidification	-
connection to the plumbing system	+
Levels, number	4
baking sheet	2/3 GN
Temperature range, °	(+) 0 ? 200
net. AT	230

• made of chromium-nickel steel;
• special drip tray for collecting condensate;
• backlight;
• ergonomic handle;
• stylish design;
• double heat-resistant glass;
• a reservoir tank with a capacity of 1.3 l performs the function of steam humidification;
• desktop installation is allowed;
• mechanical adjustment.

• no water connection.

Gemlux

2015 was marked for the brand by entering the Russian market.The brand is distinguished not only by excellent technical characteristics, but also by high service, quality control at intermediate and final stages of production.

Benefits of kitchen appliances brand:

1. ergonomics;
2. recognizable design;
3. technical characteristics at the world level;
4. full compliance price-quality.

Equipment production facilities are scattered around the world - India, Italy, Russia and a number of large cities on all continents.

GEMLUX GL-OR-1838MN

The unit belongs to the type of mini-oven, operates in convection mode.

GEMLUX GL-OR-1838MN
chamber, volume. L	38
interlevel space, mm	80
Power consumption, kW	18
Weight, kg	80
source type	circuit
control	electronics
Baking tray, mm	310x300x30
Temperature range, °	from 30 to 230
net. AT	220

• door with double glazing;
• the body is made of stainless steel;
• the presence of two temperature sensors;
• the lower and upper heating elements have a separate temperature setting;
• stylish design;
• tilting the door "on itself";
• the oven is equipped with a spit. Wire rack, drain pan, baking tray.

• without steam.

Apach AD44MH Eco

A mechanically controlled convection unit from an Italian manufacturer bakes and reheats, possibly for the use of frozen products with initial holding in proofers.

Apach AD44MH Eco
interlevel space, mm	75
size: cm	58x56x59.5
Power consumption, kW	2.85
Weight, kg	36
control type	Mechanics
presence of steam humidification	+
connection to the plumbing system	+
Levels, number	4
Guides, mm	450x340
net. AT	220

• case material – stainless steel;
• the presence of a thermostat;
• halogen lighting;
• the presence of a timer;
• the fan rotates at a constant speed.

• there is no fan reverser.

Unox XFT 193

The Italian oven heated by electric heaters is suitable for baking confectionery and bakery products.

Unox XFT 193
interlevel space, mm	75
Weight, kg	49
source type	circuit
control	electronics
Baking tray, mm	600x400
Temperature range, °	from +30 to +260
net. AT	220//380

• control - electromechanics;
• bottom door opening
• convenient rounding in the corners of the chamber for easy cleaning;
• illumination with halogen lamps;
• the presence of a mechanical timer with a countdown;
• body sheathed in stainless steel;
• double glass;
• the presence of a button for supplying steam;
• light indication of connection to the network;
• uniform distribution of heat;
• water intake pump;
• material of the chamber and guides - polished steel;
• the presence of a safety thermostat;
• lower fixation of the open door at the level of the lower panel;
• vertical installation in the technological row is permissible with the additional purchase of a docking kit;
• the door can be dismantled to provide access for cleaning the chamber.

• lack of self-diagnosis.

Thanks to the development of robotics, microprocessor technologies, the complexity of convection ovens is growing, the list of functions is expanding, and total automation is underway.

Convection ovens are equipment for small and large culinary producers. The growth of the restaurant industry, along with cafes and canteens, is proportional to the growth of the world's population. Convection units are a universal move to meet consumer demand.