A commercial gas convection oven combines the fast heat of gas with a fan that circulates hot air for even baking and roasting. Babak Food Equipment offers full-size and half-size gas convection ovens for restaurants, bakeries, caterers, hotels, schools and institutions across Vancouver and British Columbia, from Vulcan, Hobart, Imperial and Atosa.
Types of gas convection ovens
Full-size floor models
Full-size ovens hold standard 18 x 26 in sheet pans on a stand and are the most common choice for busy kitchens.
Double-stack gas convection ovens
Two ovens stacked on one stand double your output in the same floor space.
Half-size and bakery-depth models
Half-size ovens suit smaller kitchens; bakery-depth ovens let sheet pans load side to side or front to back for more airflow.
Range-base convection ovens
Some gas ranges include a convection oven base. See our gas ranges if you need burners and an oven in one unit.
How to choose a gas convection oven

Capacity: count the sheet pans or hotel pans you need per batch, and decide on a single or double stack.
Gas type and supply: order natural gas or propane, and check total BTU against your gas line and meter.
Electrical: gas convection ovens still need power for the fan and controls, usually a standard 115 V connection.
Ventilation: gas ovens require a code-compliant hood in commercial kitchens.
Controls: choose manual for simplicity or digital for programs, timers and cook-and-hold.
Doors and space: check door swing, clearances and delivery access before you order.

Why buy your gas convection oven from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare gas convection ovens and check gas supply, power and ventilation before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Prefer electric? See our electric convection ovens, or browse used restaurant equipment.
Gas convection ovens at a glance
TypeTypical capacityBest forFull-size singleAbout 5 full sheet pansRestaurants and caterersFull-size double stackAbout 10 full sheet pansHigh-volume kitchensBakery-depthAbout 5 full sheet pansBakeries and pastryHalf-sizeAbout 4–5 half sheet pansSmaller kitchens
Frequently asked questions
Does a commercial convection oven require a hood?
Gas convection ovens generally need a code-compliant exhaust hood. Requirements are set by your local authority, so confirm before installation.
Is there such a thing as a convection gas oven?
Yes. Gas convection ovens burn gas to heat the oven and use an electric fan to circulate the air.
What can’t you cook in a convection oven?
Very delicate batters, soufflés and some custards can be affected by the moving air. Lowering the fan speed or using a water bath helps.
Can I put aluminum foil in my convection oven?
Yes, but don’t cover racks or vents completely, as it blocks airflow. Follow the manufacturer’s instructions.
Gas or electric convection oven: which is better?
Gas often costs less to run where gas is available; electric suits kitchens without a gas line. Both bake evenly.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.