Convection Oven

Commercial Convection Ovens — Consistent Forced-Air Baking for Bakeries, Hotels & Restaurant Kitchens

TempSprite commercial convection ovens are built for distributors supplying bakeries, hotel kitchens, restaurants and food-service operations that need reliable, even-temperature baking without the footprint of a full deck oven. Forced hot-air circulation eliminates the hot-spot problem that conventional ovens present, producing consistent results across the full rack from batch to batch. The range covers 2.67 kW small to medium configurations (CO-2F, CO-4F, CO-6F) through to a 6.4 kW large model (CO-8F), plus a spray-function variant (CO-1A) for bread and pastry operations that need surface moisture control. All stainless steel, CE certified, dual-voltage 220–240V/110V.

Core Advantages

• Even heat distribution across the full baking rack — forced-air circulation produces consistent browning top-to-bottom, addressing the batch inconsistency that affects the quality of output your buyers' customers receive
• 50–300°C operating range — covers the full spectrum from gentle proofing-assist temperatures through to high-heat roasting and baking, suitable for bakery, pastry, bread, savoury and reheating applications
• Steam spray function on CO-1A — adds surface moisture control for bread crust development and pastry glazing; the correct specification for bakeries and artisan bread operations in your distribution network
• CE certified, dual-voltage as standard — documentation available for European market; 220–240V and 110V configurable for multi-market distribution

Find Your Right Model

Model Range

CO-2F / CO-4F / CO-6F: 2.67 kW, stainless steel, CE, dual-voltage, 50–300°C, 3–4 rack layers (carton packed). CO-8F: 6.4 kW, highest capacity. CO-1A: 2.4 kW, steam spray for bread/pastry. CO-4A: 4.4 kW, no spray for roasting.

OEM & Wholesale

Factory-direct supply backed by 15 years of OEM manufacturing. One-stop sourcing across a full multi-category kitchen range — mixed-container friendly. OEM / ODM: custom branding, voltage and packaging. After-sales spare-parts and service support.

FAQ

• What is the difference between CO-1A and CO-4A? CO-1A includes a steam spray function for bread crust and pastry glaze development. CO-4A has higher power (4.4 kW) and no spray — suited for roasting and savoury baking. Match the specification to the end-user's primary menu.
• How many baking racks do the units accommodate? 3–4 layers depending on model. Confirm with individual product specification for tray count.
• Are the units CE certified? Yes — CE certification is standard across the range. Documentation on request.
• What is the MOQ? Most models start at MOQ 20 pcs. Contact us for wholesale pricing.