A commercial electric convection oven uses a fan to move hot air around the cavity, so food bakes, roasts and reheats evenly and faster than in a standard oven. Babak Food Equipment offers full-size, half-size and countertop electric convection ovens for restaurants, bakeries, cafés, caterers, schools and institutions across Vancouver and British Columbia, from Vulcan, Hobart, Eka and UNOX, where Babak is an authorized UNOX dealer.
Types of electric convection ovens
Full-size floor models
Full-size ovens take standard 18 x 26 in sheet pans and sit on a stand. They can be single or double stacked to double capacity in the same footprint.
Half-size ovens
Half-size ovens hold half sheet pans and suit smaller kitchens, cafés and bakery counters.
Countertop models
Compact countertop convection ovens fit on a work table and are popular for cafés, bake-off programs and snack menus.
How to choose an electric convection oven

Pan size and capacity: decide between full-size and half-size pans, and count how many racks you need per batch.
Single or double stack: a double stack doubles output without more floor space.
Voltage and phase: commercial electric convection ovens usually run on 208 V or 240 V, single or three phase. Confirm your supply first.
Controls: manual dials are simple and durable; digital controls add programs, timers and humidity options on some models.
Ventilation: many electric ovens still need a hood under local code; check with your local authority.
Doors and cleaning: dependent or independent doors, porcelain interiors and removable racks affect workflow and cleaning.

Why buy your electric 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 commercial electric convection ovens and check voltage, phase and ventilation before you order. Delivery and installation options are available across BC – details and costs are discussed when you order. Prefer gas? See our gas convection ovens, or browse used restaurant equipment.
Electric convection ovens at a glance
TypeTypical capacityBest forFull-size single deckAbout 5 full sheet pansRestaurants and bakeriesFull-size double stackAbout 10 full sheet pansHigh-volume baking and roastingHalf-sizeAbout 4–5 half sheet pansCafés and small kitchensCountertopAbout 3–4 half sheet pansBake-off and snack menus
Frequently asked questions
What is the best commercial convection oven?
The best oven is the one sized to your pans and volume and suited to your power supply. Vulcan, Hobart and UNOX are trusted brands for commercial kitchens.
What’s the difference between a commercial oven and a regular oven?
Commercial ovens are built for continuous use, take larger pans, recover heat faster and often require commercial power and ventilation.
How much does a commercial convection oven cost?
Price depends on size, controls and brand. Request a quote and our team will compare options for your budget.
What is the downside to a convection oven?
The fan can dry out some delicate items or move light batters. Lowering the fan speed or temperature, where offered, helps.
Can I use a commercial oven in my house?
Usually not. Commercial ovens may need high-amperage or three-phase power and commercial clearances that homes don’t have.
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.