Best Commercial Convection Oven 2023: Buyer’s Guide

This commercial convection oven buying guide covers

 

1. Introduction
2. Types of commercial convection ovens
3. Styles of commercial convection ovens
4. Advantages of commercial convection ovens
5. Main things to consider before ordering a commercial convection oven   
6. Best commercial convection oven brands in Canada
7. Used commercial convection oven – worth considering?
8. Warranty and insurance 
9. Commercial convection oven frequently asked questions
10. Commercial convection oven terminology  
11. How to maintain your commercial convection oven
12. How often should a commercial convection oven be serviced? 
13. Save your cash, use ours!

 

Succulent roasts, crunchy cookies, savoury pizzas and flavoursome vegetables – the right commercial convection oven can cook all these to absolute perfection, in up to 25% less time than standard ovens, thanks to their smart design and technology.

If you're looking to boost kitchen productivity, plus get even cooking and browning even for the largest batches, a convection oven is what you need.

Commercial convection ovens are ideal for a wide range of food services – from small food trucks and bistros to mid-sized restaurants and large bakeries – the possibilities are endless!

But with several makes and models available, choosing the right one can be daunting.

Worry not!

This buyer's guide will take you through the various types of commercial convection ovens and also the most important things you need to consider before ordering one.

The brand details and terminology will help you navigate through the journey effortlessly.

 

 

Types of commercial convection ovens  

Commercial convection ovens can be classified by their:

• Power or fuel source
• Burner placement
• Size
• Number of decks

 

Electric convection ovens

The electric models rely only on electricity to operate, are easy to install and fit almost every kitchen. 

The bigger models may have a higher electricity consumption and incur more long-term expenses on energy bills. 

 

Natural gas convection oven

If your kitchen already has a gas connection, these models are the most cost-effective and efficient solution.

While they heat up quicker than the electric models, they still need electricity to power the lights, activate the fan, touchscreen and so on.

 

LPG convection oven

LPG is pricier than natural gas but a viable alternative as it’s more efficient.

However, just like the natural gas models, LPG convection ovens require electricity to run the fan, power the lights, activate the touchscreen, and so on. 

 

Electric convection oven vs natural gas convection oven vs LPG convection oven

Electric convection oven	Natural gas convection oven	LPG convection oven
Use only electricity	Use natural gas and electricity	Use LPG and electricity
Can be plugged into an electric plug point	Requires a natural gas connection, plus an electric plug point	Requires an LPG source, plus an electric plug point
Slower to heat up compared to NG/LPG	Heats up faster than electric models	Heats up faster than electric models
Larger models consume more electricity and can cost more to run	Natural gas is the cheapest	More expensive than NG but cheaper than electricity

 

 

Direct-fired convection ovens

With the burner situated right under the oven, direct-fired models deliver the heat directly into the oven chamber.

The heat then combines with the recirculated air and makes direct contact with the food being prepared.

Direct-fired convection ovens are ideal for high-temperature baking of flatbread, pizza, cookies, crackers and biscuits.

 

Indirect-fired convection ovens

These commercial convection ovens are designed in a way that the burner does not directly come in contact with the recirculated air or the products of combustion.

As a result, the cooking is slower than that of direct-fired models, but it yields more consistent results.

Indirect-fired convection ovens are typically preferred for baking items like pastries, pies, cakes and cupcakes.

Roasts and casseroles are also better cooked in indirect heat.

 

Full-size convection ovens

Typically designed to accommodate one or multiple standard (i.e. 18” x 26”) sheet pans, these industrial convection ovens are available in both countertop and floor-standing models.

They hold and cook more food in a single batch compared to the half-size models.  

 

Half-size convection ovens

Designed to accommodate single or multiple half-size (i.e. 18” x 13”) sheet pans, the half-size convection ovens serve the need of a secondary oven in a busy kitchen perfectly.

The compact size ensures easy movement and operation in venues without a full kitchen setup.

 

Quarter-size convection ovens

Compact commercial convection ovens that hold single or multiple quarter-size (i.e. 9 ½” x 13”) sheet pans. Ideal for smaller businesses and events. 

 

Single-deck convection ovens

Single-deck convection ovens have one cooking compartment and cook smaller quantities of food at a time in contrast to the double-deck models.

These are more compact, and the floor-standing models can even accommodate accessories under the stand, further optimizing space usage.

Due to their lighter weight, single-deck convection ovens are also easier to move.

 

Double-deck convection ovens

These are designed with dual decks and can manage large quantities of food effectively.

They can accommodate several cooking racks at once, which allows for continuous high-volume output.

However, due to their size, they are better suited for larger kitchens and may not be ideal for smaller spaces.

 

 

Styles of commercial convection ovens

Countertop convection ovens

Designed specifically for countertop placement, these compact models are suitable for smaller commercial kitchens like small cafes, bistros, food trucks and concession stands.

More advanced commercial countertop convection ovens make perfect secondary ovens for larger restaurants.    

 

Floor convection oven

Designed to be placed on a dedicated stand on the floor, the full-size, floor-standing convection ovens are ideal for larger commercial kitchens with high-volume demand and no space constraints.

There are also compact, floor-standing models for smaller kitchens.   

 

 

Advantages of commercial convection ovens

Faster cooking

Can cook and bake up to 25% faster than traditional ovens depending on the make and model.

Faster cooking means higher efficiency and more business.

 

Consistent cooking

Irrespective of the rack it’s placed on, food cooks the same due to a consistent temperature throughout the oven cavity.

 

Better yield

Faster cooking in uniform heat ensures less food shrinkage and higher yield volume per batch.

Cooked meat, fish, and vegetable retain more of the weight, giving your customers better value.  

 

Even browning

Even heat distribution results in even food browning and gives desired crunchiness to the crust.   

 

Tastier outcomes

Even, low-temperature keeps your roasts succulent and cookies crunchy.

 

High versatility

You can roast, broil, bake, heat, re-thermalize, and do more in a convection oven. Their versatility gives flexibility to any food service. 

 

Eco-friendly

Convection ovens cook faster and at a lower temperature.

They reduce energy bills and your business’s carbon footprint.  

 

 

Main things to consider before ordering a commercial convection oven

What type of food will you be cooking?

Convection ovens are versatile but certain types are more fitting for specific foods.

To decide the right type, consider the type of food you’ll be preparing most often in the oven.

For instance, a direct-fired convection oven works best for baking pizzas and flatbreads but for delicious cupcakes, you need an indirect-fired model. 

 

How much food will you be cooking?

The quantity of food you’ll cook, will decide the size and capacity requirements of the oven.

If you plan to cook larger amounts of food for an extended time, you’ll typically need a more powerful model.

Conversely, for smaller batches or less frequent use, a less powerful (and less expensive) model will suffice.   

 

Oven type

It’s essential to pick the right kind of convection oven to suit your specific requirements.

There are several options in makes and models. You can refer to the ‘Types of commercial convection ovens’ section above for details.

 

Oven style

The quantity of food you plan to cook per batch and the available kitchen space should determine which oven style — countertop or floor — will be the best for you.

For front-of-house applications, electric countertop convection ovens are best.

Review the manufacturer's instructions for the ‘recommended gap’ from other equipment.

Also, consider your kitchen layout and factor in accessibility.

For further details, refer to the ‘Styles of commercial convection ovens’ section above.   

 

Oven size

If you manage a large commercial bakery or food service, a full-size, double-deck convection oven is likely necessary, but for a food truck or takeaway kitchen, a more compact, countertop model will be a better fit.

Keep in mind, smaller convection ovens can typically hold only half-size trays.

If you plan to use full-size trays, confirm the oven capacity before you order.

 

Installation

Check the installation requirements available in the manufacturer’s specification sheet before ordering a convection oven.

This will help you to find out if you’ll need a new electric plug point or any alteration in your current space.

Get a registered technician if the oven needs professional installation.

Large ovens generate heat and grease particles, so you’ll probably need a proper ventilation system in place before you can use the oven.

 

Energy efficiency

Although energy-efficient ovens may come at a higher cost initially, they can save you a substantial amount of money on energy bills over time.

For instance, an ENERGY STAR certified gas convection oven offers a minimum of 49% cooking energy efficiency and idle energy rate of 9,500 Btu/h, which translates to around a $188 reduction in your annual utility bill and $1884 total savings throughout the life of the equipment, compared to a conventional oven.

Similarly, an ENERGY STAR certified half-size electric convection oven has a minimum cooking energy efficiency of 71% whereas a full-size electric model is at least 76% cooking energy efficient over a standard model, translating to roughly $94 reduction in annual utility bills and $902 savings over the oven’s lifetime. ^[1]  

 

Safety features

To ensure safe operation, it is necessary to get an industrial convection oven with all essential safety features.

Remember, that they must only be operated in a well-ventilated space.

Overheating safety cut-out, anti-skid feet, stay-cool door handles and safe-touch oven exterior — are some of the typical safety features of commercial convection ovens.

Check for CUL and NSF -listed models for the best peace of mind. Learn more about these certifications in the terminology section.

 

Oven material

The majority of commercial convection ovens are fabricated from stainless steel or galvanized steel — while the former is more durable, the latter is lighter on the pocket.

For the oven cavity, enamelled steel is a preferred choice for its longevity.

Although porcelain interiors are simpler to maintain, they may wear out faster than steel in a commercial setup.

Ovens with welded metal panels are better than bolted ones because they are more durable and easier to clean.

For oven doors, tempered glass and stainless steel are the two common choices.

Solid stainless steel doors typically last longer and offer better heat retention, but unlike the glass-doors, they don’t let you check on the food without opening the door first.

 

 

Convection fans

The performance of a convection oven considerably depends on its fans.

Typically, they have 2 different fan speed options – high and low.

The ‘high’ setting works best for dense foods like casseroles and roasts.

The low fan speed, on the other hand, is better suited for fragile baked items, like cupcakes and pastries. 

Certain models have fans that automatically change direction when the door is opened or can circulate air in both directions.

Convection ovens with additional fan speed settings, like medium, along with high and low, allow for better accuracy in cooking and are particularly advantageous for kitchens that serve a wide range of dishes.

 

Oven controls

Commercial convection ovens are equipped with either manual or digital controls.

With manual controls, you can set the desired temperature and cook time by pressing a few buttons, while the digital ones let you pre-set the temperature and cooking time for various dishes, ensuring consistency, regardless of who is operating the oven.

Therefore, digital controls are more appropriate for kitchens where several staff members might use the oven.

 

Special features

Several commercial convection ovens from premium brands offer high-end functionalities.

They might be programmed to automatically modify the temperature and cooking duration for diverse recipes or cook-and-hold food at the desired temperature without overcooking or drying it out.

Additionally, some ovens can inject steam into the oven cavity, which is ideal for making artisanal bread or keeping the meat juicy.

Some models even have pre-set controls for over 200 recipes!

 

Ease of use and cleaning

Compact convection ovens are typically easier to use and require little to no extra training, but larger and more advanced models may need some training for your staff.

To extend the lifespan of your oven and ensure food hygiene, it's essential to keep it clean.

Stainless-steel convection ovens with enamelled interiors, welded panels and removable racks are easier to clean and maintain.

When choosing an oven, consider models with seamless, plug-in continuous door seals.

For further information on cleaning and maintenance of your convection oven, refer to the ‘Cleaning and maintenance’ section below.

 

Budget

In Canada, commercial convection ovens cost anywhere between $900 and $2000 or more depending on the make and model. 

A compact, electric model from Turbofan is around $2000 while a full-size, five rack gas convection oven from Blodgett will set you back over $9000.

The double-deck variants are typically more expensive.

Decide your budget after you have considered incidental costs, like expenses for equipment delivery at your location and installation.

Any accessories, such as wire racks or stacking kits that you’ll need to buy separately should also be taken into account.

Also, factor in the long-term operational costs — utility bills and expenses on repair and maintenance. 

 

 

Best commercial convection oven brands in Canada

 

Garland 

With a rich history of over 150 years, Garland is one of the most-trusted commercial kitchen equipment brands in Canada.

They have an impressive range of powerful convection ovens, in several different sizes and specifications.

All the models come with a 5-year door warranty with a patented ‘Safety Door System’ along with other premium features.   

 

MCO-ES-10M

This electric, standard depth convection oven featuring a porcelain enamelled interior and stainless steel exterior is a powerful companion for medium-sized commercial kitchens.

This full-size oven can hold 6 chrome plated oven racks in a single batch.

EasyTouch screen control with an intuitive interface for simpler operation.

It has two-speed fan control with a .6 HP fan motor and direct spark with 100% safety shut off.

Key features:

• Dimensions (H x W x D): 610mm x 736mm x 610mm
• Temperature range: 66°C–260°C
• Fan control: 2 speed, high and low
• Cook’n’hold: Yes
• Wattage: 10.4kW
• Power type: 3 phase, 240V

 

MCO-GD-20M

This deep-depth, gas convection oven is designed to meet the heavy-volume needs of large food services and bakeries.

It is a sturdy model with two fan speeds – high and low, electronic spark ignition and a double-pane thermal window with interior lighting.  

Available in both natural gas and liquid propane variants.

Key features:

• Dimensions (H x W x D): 610mm x 736mm x 711mm
• Temperature range: 66°C–260°C
• Fan control: 2 speed, high and low
• Cook’n’hold: Yes
• Wattage: 17.6kW x 2
• Power type: Single phase, 120V

 

MCO-E-5-C

This half-size, electric model is ideal for small food businesses, food trucks and concession stands with space crunch.

Stainless steel body and porcelain enamelled oven cavity with a single-door, and double-pane thermal window ensure durability.

It has a two speed, 1/3 HP motor fan. 

Key features:

• Dimensions (H x W x D): 510mm x 939mm x 537mm
• Temperature range: 66°C–260°C
• Fan control: 2 speed
• Capacity: 5, 13” x 18” pan capacity
• Wattage: 5.6kW
• Power type: Single phase, 240V

 

 

Blodgett

Blodgett has been making commercial ovens since the 1940s and is a well-known brand in the Canadian market.

Blodgett ovens boast the best quality and durability as well as best-in-class technology.

The models are known for better lifetime performance and work well even under pressure.

The brand has a premium range and a mid-range convection oven collection to fit different budgets.

 

DFG-100-ES – Single deck

A full size, standard depth oven with a direct-fired gas system, this premium model is ideal to serve the everyday needs of small to medium food establishments.   

Featuring a two-speed fan, ¾ HP convection motor and thermal overload protection, this ENERGY STAR-qualified model has a 54% energy efficiency rating.  

Key features:

• Dimensions (H x W x D): 1450  x 972  x 937 mm
• Temperature range: 93°C–260°C
• Fan control: 2 speed
• Capacity: 5, 18” x 26” pan capacity
• Wattage: 0.92kW
• Total BTU: 45,000
• Power type: Single phase, 115V

 

Mark V-100 – Single deck

If you are looking for a full-size, electric convection oven with maximum energy efficiency, this model from Blodgett’s premium range can be a good fit.

With a 78% energy efficiency rating, it will keep your power bills low.

It has standard depth, with two speed, ¾ HP convection motor with optional touch or manual controls.

Key features:

• Dimensions (H x W x D): 1448 x 972 x 936 mm
• Temperature range: 93°C–260°C
• Fan control: 2 speed
• Capacity: 5, 18” x 26” pan capacity
• Wattage: 11kW
• Power type: Single phase, 208V

 

ZEPHAIRE-200-G-ES – Single deck

This full-size, gas convection oven with glass doors and interior lights makes an ideal companion for busy bakeries.

Featuring a two-speed, ¾ HP convection motor with a draft diverter, the model boasts a 54% energy efficiency rating.

It has a stackable design and is available in both natural gas and liquid propane variants.

Key features:

• Dimensions (H x W x D): 1450 x 972 x 937 mm
• Temperature range: 93°C–260°C
• Fan control: 2 speed
• Capacity: 5, 18” x 26” pan capacity
• Total BTU: 50,000
• Power type: Single phase, 115V

 

 

Omcan

Omcan is serving the commercial food industry with quality kitchen equipment since 1951.

The brand manufactures diverse, dependable and proven products that serve well.

The brand has a range of compact, electric convection ovens that fits the needs of small to medium restaurants and bakeries efficiently.

 

CE-CN-0066-G

This light to medium duty, countertop convection oven is a versatile model ideal for small bakeries, restaurants and coffee shops.

This half-size oven along with an adjustable timer and temperature control, also provides grill function and humidity control, for maximum flexibility. 

Key features:

• Dimensions (H x W x D): 570mm x 580mm x 510mm
• Temperature range: 65°C–250°C
• Capacity: 66 L
• No. of racks: 4
• Power: 2800W
• Power type: Single phase, 220V

 

CE-CN-0004-C

With a full-insulated, double-wall, stainless steel construction, this full-size electric oven is designed for small to medium-sized establishments.

High efficiency, forced air convection with humidity function ensures quick cooking and baking without drying out the dishes.

Key features:

• Dimensions (H x W x D): 732mm x 807mm x 578 mm
• Temperature range: 65°C–250°C
• Capacity: 100 L
• No. of racks: 4
• Power: 4500W
• Power type: Single phase, 220V

 

 

Hobart

A leading global supplier of commercial kitchen equipment, Hobart has been operating in Canada since 1910.

A trusted brand with a wide range of industry-ready convection ovens to fit the unique needs of every food service business.

Durable construction and premium features with versatile performance and consistent, great results make these ovens a favourite of professional chefs.  

 

HGC201

This gas fuelled, single deck model from Hobart is a great match for smaller commercial kitchens looking for a compact, half-size convection oven.

It has a single-speed, ½ HP oven blower motor and a 60-minute timer among other features.

An electronic spark ignition system, gas pressure regulator and manual shut-off valve ensure the best safety.

Key features:

• Dimensions (H x W x D): 20” x 15 ¼ “ x 21”
• Temperature range: 93°C–260°C
• No. of racks: 5
• Total BTU: 25,000/hr
• Power type: Single phase, 120V\
• Gas connection: ¾ inch

 

HEC501

A multipurpose, single deck and full-size electric convection oven to serve various needs of busy restaurants and bakeries.

It features a durable stainless steel body and enamelled oven cavity with simultaneous opening doors, cool-to-touch handles and a 60-minute timer.  ½ HP two-speed oven blower motor for even results.

Key features:

• Dimensions (H x W x D): 54 ¾ ” x 40 ¼ “ x 41 1/8”    
• Temperature range: 65°C–260°C
• No. of racks: 5
• Wattage: 12.5kW
• Power type: Single phase, 208V

 

DGC502

A double-deck gas convection oven from the house of Hobart, designed for the cooking and baking needs of medium to large commercial kitchens.

With a stainless steel construction and best-in-class technology, the model can serve as a dependable kitchen workhorse.

Electronic spark ignition, ½ HP two-speed motor, and a 60-minute audible timer are some of the notable features.

Key features:

• Dimensions (H x W x D): 70” x 40” x 41 ½ “
• Temperature range: 65°C–260°C
• No. of racks: 5 x 2
• Total BTU: 44,000 x 2 /hr
• Power type: Single phase, 115V
• Gas connection: ¾ inch rear

 

 

 

Used commercial convection oven — worth considering?

Spending thousands of dollars on a new commercial convection oven can put a strain on your budget and cash flow.

If you’d prefer not to invest a lot of money in a convection oven, a cheaper, pre-owned appliance might be the solution you’re looking for.

SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.

The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.

Considering the effective, or useful, life of commercial convection ovens is about 10 years, you can be sure our Certified Used ovens have plenty of life left in them.

You can either buy or finance the ‘Certified Used’ (and clearance) equipment on our website. We’re one of the few financiers, if not the only one, in Canada that funds second-hand commercial kitchen equipment.

Read more about ‘Certified Used’ equipment

 

 

Warranty and insurance

Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.

If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.

Carefully study the warranty to understand exactly what is and isn't covered.

SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ equipment.

Business insurance covers loss or damage to your commercial kitchen equipment and other property.

This cover typically includes fire, accident, and theft. Some insurers also offer equipment-breakdown cover.

Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.

If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it. 

 

 

Commercial convection oven frequently asked questions

What is the best commercial convection oven to buy?

A diverse range of well-known convection oven brands, including some of the world-famous manufacturers, are available in Canada. 

There are several models, as listed above, designed to serve the diverse requirements of the food service industry.

Choose a make and model that meets your requirements and budget.

 

Is a convection oven the same as a fan-forced oven?

A convection oven is essentially a type of fan-forced oven that utilizes a fan to circulate hot air within the oven cavity, resulting in faster heat transfer and more uniform cooking.

It is the primary factor that differentiates a convection oven from conventional ones and makes them notably more effective. 

 

Which oven is best for commercial baking?

If you are contemplating starting a bakery or expanding your baking operations, your top choice for an oven would be an indirect-fired, gas convection model.

Gas is less expensive than electricity and is exactly what you need for large-scale production.

With advanced features like steam injection, high-end models can effortlessly bake mouth-watering pies, pastries, muffins, cakes, brownies and even bread in large quantities.

 

What is the difference between a convection oven and a combi oven?

A combi oven is a multi-functional kitchen appliance that incorporates three distinct cooking techniques — convection, steaming, and a combination of both, in a single unit.

In comparison, a convection oven utilizes only convection to transfer heat more evenly across the oven cavity by moving air or water.

You can take a look at our Best commercial combi oven buyer’s guide

 

Where can I find a commercial convection oven for sale?

Check the online stores of renowned commercial kitchen equipment suppliers in your area to find a good commercial convection oven for sale.

You can browse through the collection and select a few models that fit your requirements.

Talk with the supplier to know the models in detail before finalizing your purchase decision.

If you are looking for a used commercial convection oven for sale, check our website for the best deals. 

 

 

Commercial convection oven terminology 

Convection baffle

The enclosure of the convection fan, typically located on the rear wall of the oven cavity.

 

Convection fan

The fan located on the rear wall of the oven for circulating hot air evenly across the cavity, promoting multi-rack cooking and reducing hot or cold spots for more even and consistent results.

 

Electrical starter

A box-shaped electrical component of the ignition system that creates the first spark for lighting the gas burners.

 

Gastronorm

Gastronorm (GN) is a European standard for kitchenware container sizes.

 

Heating element

A conductive element that generates heat within the oven cavity.

Electric convection ovens can have one or more heating elements. 

 

Pilot light

A small gas flame that remains lit continuously in gas-fuelled convection ovens, and instantly ignites the larger burners when gas is passed over it.

 

Thermostat

A thermostat is a temperature-sensitive probe that regulates the temperature of the oven cavity by turning the heating elements on and off, maintaining the exact temperature selected.  

 

Warming drawer

Available only in some convection oven models, a warming drawer is located at the base of the oven and used to keep food warm.

 

CUL certification

When a product is certified by Underwriters Laboratories (UL) of Canada based on the Canadian safety standards for electrical equipment or machinery, the product gets a C-UL mark which signifies conformity to CSA standards.  

 

NSF certification

NSF or National Sanitation Foundation certification denotes that the product meets strict standards relating to public health protection.  

 

 

How to maintain your commercial convection oven

Commercial convection ovens can handle heavy workloads but for uninterrupted service, just like any other machine, they also need timely cleaning and maintenance.

Here are some basic tips for you to follow:

• For installation and usage strictly adhere to the instructions specified in the user manual. Rough handling can shorten the effective work life of your oven.
• Before operating, ensure that your staff has adequate training to use the oven.
• Avoid operating the oven in the highest temperature setting for an extended period.
• Evaluate the food quality and oven’s performance regularly. Seek professional assistance immediately if you notice any decline.
• Establish a cleaning routine and have the oven professionally serviced at regular intervals.

 

Convection oven cleaning tips

• At the end of each workday, use a soft and dry cloth to thoroughly wipe down the inside of the oven cavity.
• Clean off any food residue from the oven cavity with a de-greaser recommended by the manufacturer.
• Use warm water and liquid soap to give the oven cavity, doors, and exterior a deep clean once a week. This is particularly important if you are using the oven every day.
• You can avoid scratches and chipping of the oven surface by using only manufacturer recommended, commercial-grade cleaners and non-abrasive pads.    

 

 

How often should a commercial convection oven be serviced?

Regardless of their size, make and model, every commercial convection oven requires regular maintenance at scheduled intervals.

In case any of the following issues arise, get it checked by a registered technician immediately:

• Irregularities in cook time
• Excessive or abnormal noise from the oven during operation
• Higher fuel consumption than usual
• Discoloration of cooked food

 

 

Save your cash. Use ours!

Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.

Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generates.

Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.

You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.

If you decide to buy the equipment, we’ll give you back 60% of the net rent you paid in the first year and 20% of any rental payments thereafter — to put toward the purchase price.

Read more about Rent–Try–Buy.