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Convection Ovens

Commercial Convection Ovens in Toronto & Canada

Full-size commercial convection ovens are the workhorse of any busy bakery, restaurant, or catering kitchen, and Phoenix Food Equipment's Convection Ovens collection covers single and double deck models in both gas and electric, ready to handle high-volume baking and roasting day after day. Vulcan's VC and Ecomax Series span 5-pan single deck up to 10-pan double deck configurations in electric and natural gas/propane, built with heavy-duty stainless steel and reliable, easy-to-service controls. TurboFan's E and G Series bring digital, programmable convection baking in electric and gas, including oven-and-proofer combo units that stack a full size convection oven directly on top of an 8 to 12-pan proofer to save valuable floor space. Southbend's BES and BGS Series round out the lineup with single and double deck electric and gas ovens, including Energy Star rated high-efficiency gas models. No matter where you're located — a hotel bakery in Toronto, a catering kitchen in Mississauga, or right here in Vaughan — Phoenix Food Equipment gets full size convection ovens to you across the GTA and nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between a single deck and a double deck convection oven?

Single deck convection ovens, like Vulcan's VC5 Series or Southbend's BES/17SC, have one oven cavity and fit 5 full size sheet pans, a solid choice for most bakeries and restaurant kitchens baking or roasting at moderate volume. Double deck models, like Vulcan's VC55 Series or Southbend's BES/27SC, stack two full oven cavities in the same footprint for 10-pan capacity, letting you run two different products at once without buying a second oven or using more floor space. The main trade-offs are height, double deck units run taller, so ceiling clearance and loading height matter, and cost, since a double deck oven is a bigger investment upfront even though it saves space long-term. TurboFan's oven-and-proofer combo units are a third option worth considering if what you actually need is more proofing capacity rather than a second oven cavity.

Should I choose a gas or electric convection oven for my commercial kitchen?

Both are reliable choices, and the right one usually comes down to what utilities are already run to your kitchen and how you cook. Gas convection ovens, like Vulcan's Ecomax and VC5GD/VC55GD Series, TurboFan's G Series, and Southbend's BGS Series, tend to preheat faster and cost less to run where natural gas or propane is available, and Southbend's BGS/13SC and BGS/23SC are Energy Star rated for extra efficiency. Electric convection ovens, like Vulcan's VC5ED/VC55ED Series, TurboFan's E Series, and Southbend's BES Series, are simpler to install if there's no gas line nearby, tend to bake more evenly with fewer hot spots, and are the more common choice for pastry and bread-focused bakeries. If your kitchen already has a working gas line and hood, gas is usually the lower-cost path; if you're building out a new space or focused on precise baking, electric is worth the closer look.

What is a convection oven and proofer combo, and who is it for?

A convection oven and proofer combo stacks a full size convection oven directly on top of a proofer cabinet, so dough can proof in the bottom section while the oven above bakes, all in one unit with a single footprint. TurboFan's E32D5/P8M and E32D5/P12M pair an electric convection oven with an 8-pan or 12-pan proofer, the G32D5/P8M does the same with a gas oven, and the E33D5/P10M pairs a half-size electric oven with a 10-pan proofer. These combos are built for bakeries, pizza shops, and any kitchen that needs both proofing and baking capacity but doesn't have the floor space for two separate pieces of equipment. Since the proofer and oven are independent, you can proof one batch while baking the previous one without waiting on a single machine to switch functions.