The ProLine single-deck convection oven is a full-size electric oven built for bakeries, cafes, and lines that need even, high-volume baking in a single footprint. A rear fan circulates hot air across five full-size sheet pans, so batches brown evenly and bake faster than in a still oven. The stainless body and a full-size glass door make it easy to load, watch, and clean through a busy production run.
Build and construction
The cabinet is stainless steel over insulated walls, with a full-size glass door and interior light for checking product without opening up. A rear fan and heating elements drive convection across five pan positions, and the racks slide on stamped guides that clear for cleaning. Controls are available in manual dial or digital form, and the oven sits on legs or a stand at a comfortable loading height.
The door is counterbalanced so it stays where it is set, and the interior racks and side guides lift out for a full clean. A dependable gasket seals the cavity so the fan can hold an even temperature, which is what separates a convection oven’s results from a still oven of the same size.
Specifications
| Specification | Detail |
|---|---|
| Pan capacity | 5 full-size (18 × 26 in) |
| Decks | 1 |
| Power | 11 kW |
| Voltage | 208–240V, 3 phase |
| Airflow | Rear fan convection |
| Controls | Manual or digital |
| Construction | Stainless steel, glass door |
| Footprint | 38 × 40 in |
Baking capacity and airflow
Five full-size pans per load suit a cafe or bakery running steady batches without the height of a stacked oven. Rear-fan convection moves heat evenly across every pan, so a full load bakes uniformly and faster than a still oven of the same size. For an operation that needs to double output in the same floor space, a stacked double-deck oven is the next step; for single-run baking, the single deck delivers even results at a comfortable loading height.
A single deck fits a cafe, deli, or small bakery that bakes in steady runs and wants results at a comfortable loading height. Because the same cabinet stacks, an operation can start with one deck and add a second later, protecting the original investment as volume grows rather than replacing the oven outright. Convection also lets a kitchen bake at a slightly lower temperature than a still oven for the same result, which over a long production run adds up to meaningful energy savings.
Installation and requirements
- Requires a dedicated 208–240V three-phase circuit; confirm the load before install.
- Place under an exhaust hood if local code requires it for the oven type.
- Leave rear clearance for the fan motor and airflow.
- Keep the door gasket and fan area clean for even baking.
Upkeep is straightforward: wipe the cavity, clean the door glass and gasket, and keep the fan guard clear so airflow stays even. An oven maintained this way bakes uniformly batch after batch, and because the controls and fan are serviceable from the front, most routine attention happens without moving the oven.
For a bakery or cafe that bakes in steady single runs, the single-deck convection oven is a practical workhorse. It bakes five pans evenly, loads at a comfortable height, and stacks later with a second deck when production outgrows one oven.
Part of our range: Commercial Cooking Ranges.