Commercial 5-Tray Electric Convection Oven with Rack
Product Overview
This commercial 5-tray electric convection oven with rack is designed for professional baking, roasting, and food preparation in commercial kitchens. With forced hot air circulation, microcomputer control, and a practical rack base, it helps maintain consistent baking results while improving daily kitchen workflow.
The oven is suitable for bakeries, restaurants, hotels, cafés, dessert shops, catering kitchens, banquet service, and event food preparation. Its vertical rack structure provides additional tray storage and better space utilization, making it practical for continuous commercial operation.
Product Type: Commercial Electric Convection Oven with Rack
Model: YD-5D with rack
Tray Capacity: 5 trays
Power Supply: 380V / 7.5kW
Key Selling Points
- Forced hot air circulation: Built-in fan system circulates heated air evenly inside the chamber for stable baking performance.
- Commercial 5-tray capacity: Suitable for daily production of bread, pastries, cakes, cookies, roasted food, and prepared dishes.
- Energy-efficient electric heating: Electric heating system supports efficient operation compared with traditional deck-style ovens.
- Microcomputer control panel: Allows operators to adjust baking functions more conveniently during commercial use.
- Automatic temperature control: Helps keep the oven temperature in a suitable range for consistent baking results.
- Steam function available: Supports applications requiring moisture during baking and can also be used for drying certain food products.
- Rack base design: The lower rack area improves tray organization and enhances kitchen space efficiency.
- Compact commercial footprint: Vertical design helps save space while providing practical production capacity.
Product Specifications
| Product Type |
Commercial Electric Convection Oven with Rack |
| Model |
YD-5D with rack |
| Tray Capacity |
5 trays |
| Voltage / Power |
380V / 7.5kW |
| Heating Type |
Electric heating with hot air circulation |
| Control System |
Microcomputer control panel with automatic temperature control |
| Inner Chamber Size |
420 × 610 × 600 mm |
| Overall Dimensions |
905 × 1280 × 1570 mm |
| Steam Function |
Available |
| Air Circulation |
Forced hot air circulation system |
| Application |
Commercial baking, roasting, drying, and food preparation |
Specifications are based on the provided product information. Custom configuration may be available according to project requirements.
Ideal Application Scenarios
HotelsSuitable for breakfast service, banquet preparation, bakery sections, and daily kitchen production.
RestaurantsUseful for baking, roasting, reheating, and preparing consistent food portions during service.
CafésIdeal for pastries, croissants, cookies, cakes, and light baked products served throughout the day.
Dessert ShopsSupports consistent baking of cakes, bread, puff pastry, and other dessert products.
Buffet ServiceHelps prepare baked and roasted food items for hotel buffets, cafeterias, and self-service dining areas.
Banquets, Weddings & EventsSuitable for commercial catering kitchens that require stable output for large-scale food service.
Why Choose This Product
- Reliable commercial dessert service: Helps maintain consistent results for pastries, cakes, bread, and baked snacks.
- Efficient daily operation: The 5-tray chamber and lower rack design support organized production and tray handling.
- Improved food presentation: Even heat distribution contributes to uniform surface color and better finished product appearance.
- Better customer experience: Stable baking performance helps deliver consistent taste, texture, and serving quality.
- Compact footprint: Vertical structure with integrated rack makes it suitable for kitchens where space efficiency matters.
- Easy operation: The control panel and automatic temperature system simplify daily use for commercial kitchen staff.
- Reliable service for multiple food categories: Suitable for baking, roasting, drying, and general commercial food preparation.
Commercial Value
A commercial convection oven with rack can improve kitchen productivity by combining baking capacity, tray organization, and efficient hot air circulation in one unit. For restaurants, cafés, hotels, bakeries, and catering operations, it helps reduce space pressure while supporting a wider range of baked and prepared food items.
The oven is suitable for kitchens that require stable output, consistent baking quality, and practical daily operation. With a 5-tray capacity and electric heating system, it can support both regular menu production and event-based food preparation.
Custom supply options may be available for different kitchen layouts, voltage requirements, and commercial project needs.
