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Gas Convection Ovens
Commercial Gas Convection Ovens for Professional Kitchens
A commercial gas convection oven is a professional oven that heats with a gas burner and circulates the hot air with a fan. The moving air cooks food faster and more evenly than a standard oven, which is why these units are common in restaurants, bakeries, caterers, schools and other high-volume kitchens.
Gas convection ovens suit kitchens that already run on gas or want gas as their primary energy source. They handle roasting, baking, toasting and reheating, and they are a regular choice for sheet pan work such as cookies, pastries, bread, vegetables and proteins.
A3 Equipment carries commercial gas convection ovens for kitchens across Canada. This page explains how they work, what separates one model from another, and what to check before you order, so you can narrow the list before you contact our team.
What Is a Commercial Gas Convection Oven?
A commercial gas convection oven is a gas-fired oven with an internal fan that moves heated air around the cooking chamber. The fan reduces hot and cold spots, so food on every rack cooks at a similar rate.
How a gas convection oven works
A gas burner heats the air in the chamber, and a fan circulates it across the racks. A thermostat controls the burner to hold the set temperature. Because the air is always moving, heat transfers into the food more quickly than in a still-air oven. That usually means shorter cook times or lower set temperatures, depending on the recipe.
Gas models still need electrical power. The fan motor and controls run on electricity, so the oven needs both a gas line and an electrical connection.
Gas vs. electric convection ovens
Both types use the same convection principle. The difference is the heat source and what your kitchen has available. Neither is better for every kitchen. Utilities, local code and your operating costs usually decide it.
Gas convection ovens vs. combi ovens
A convection oven uses dry circulating air only. A combi oven adds steam, which allows steaming and humidity-controlled cooking in the same unit. If your menu is mostly baking, roasting and reheating, a gas convection oven is often enough. If you also steam, braise or need precise humidity control, see our commercial combi ovens.
| Consideration | Gas convection oven | Electric convection oven |
|---|---|---|
| Heat source | Natural gas or propane burner | Electric heating elements |
| Connections | Gas line plus electrical for fan and controls | Electrical only (check voltage and phase) |
| Ventilation | Combustion exhaust must be vented per local code | Ventilation requirements depend on the cooking process and local code |
| Best fit | Kitchens already piped for gas or planning around gas | Kitchens without gas or where gas lines are impractical |
Benefits of Commercial Gas Convection Ovens
- Even cooking across racksFan-driven airflow helps food on the top and bottom racks cook consistently, which matters for batch baking and roasting.
- Faster cookingMoving air transfers heat quickly, so many recipes finish sooner than in a conventional oven. Adjust times and temperatures for each product.
- Good fit for gas kitchensIf your kitchen already has a gas supply, a gas model can use the existing infrastructure.
- High-volume sheet pan cookingMulti-rack interiors let kitchens bake or roast several pans at once, which supports batch cooking.
- Versatile menu useOne oven covers baking, roasting, toasting and reheating, from pastries and bread to vegetables, chicken and casseroles.
- Straightforward controlsMany models use simple thermostat and timer controls that are quick for staff to learn, with programmable options on some models.
Types of Commercial Gas Convection Ovens
Gas convection ovens vary by size, deck count and configuration. The right choice depends on your volume and floor space.
| Type | What it is | Typically suited to |
|---|---|---|
| Single deck | One cooking chamber | Cafés, small restaurants and bakeries with moderate production, and kitchens where floor space is limited |
| Double deck | Two stacked chambers, usually with independent controls | Kitchens that need two temperatures at once, or double the capacity without doubling the footprint |
| Full size | Built to hold full-size sheet pans | Bakeries, institutional kitchens and busy restaurants |
| Half size | Smaller chamber and footprint | Lighter production, secondary prep areas or limited space |
| Fuel | Natural gas or propane, some with a conversion kit | Match to the fuel actually supplied to your building |
Check each model’s rack count and interior dimensions to confirm it fits your pans, and confirm the fuel type and any conversion requirements on the product page before ordering.
Convection Ovens at A3 Equipment
Our gas model sits alongside electric convection ovens, so you can compare the same cooking method on either utility.
How to Choose the Right Commercial Gas Convection Oven
The right gas convection oven depends on your production volume, pan size, available gas and electrical supply, kitchen layout and ventilation. Work through these points before you compare models.
- Capacity and pan sizeCount how many pans you need in the oven during your busiest service. Then check the rack count and whether the interior fits full-size or half-size sheet pans. Leave some room for growth.
- Single or double deckChoose a single deck if space is tight and demand is steady. Choose a double deck if you run different products at different temperatures or need more output from the same floor space.
- Fuel type and connectionsConfirm whether your kitchen has natural gas or propane, the gas line size, and the electrical supply for the fan and controls. The product specifications list the required connections.
- Kitchen space and clearancesMeasure the footprint, door swing and the clearances the manufacturer requires around the unit. Check the delivery path as well.
- Controls and featuresDecide whether basic thermostat and timer controls are enough or whether you want programmable settings, a cook-and-hold function or other features for consistency across shifts.
- Installation and ventilationGas appliances must be installed by a qualified professional and vented according to local code. Confirm requirements with your installer and local authority before you buy.
| Consideration | What to check |
|---|---|
| Capacity | Pans needed at peak service |
| Deck count | Single or double, based on volume and space |
| Fuel | Natural gas or propane |
| Electrical | Supply for fan and controls |
| Space | Footprint, clearances, delivery path |
| Controls | Manual or programmable |
| Installation | Licensed installer and ventilation |
Not sure which oven fits? Send A3 Equipment your menu, daily volume and kitchen details, and our team can help you compare options.
Why Buy Gas Convection Ovens from A3 Equipment?
A3 Equipment supplies commercial foodservice equipment to kitchens across Canada. Our team can help you compare configurations based on your menu, volume, kitchen layout and available utilities, so you can choose a gas convection oven that fits how your kitchen operates.
We carry a range of commercial cooking equipment, which means you can look at gas convection ovens alongside combi ovens, ranges and related equipment in one place. If you are outfitting a new kitchen, ask us about the rest of your equipment list too.
Browse the gas convection ovens above to compare models, or contact A3 Equipment and we will help you narrow the choice.
Commercial Gas Convection Oven FAQs
What is a commercial gas convection oven?
A commercial gas convection oven is a professional oven heated by a gas burner, with a fan that circulates hot air through the chamber. The airflow gives faster, more even cooking than a still-air oven, which suits baking, roasting and reheating in busy kitchens.
What is the difference between a gas and an electric convection oven?
Both use fan-driven airflow. A gas model heats with a natural gas or propane burner and needs a gas line plus electrical power for the fan, while an electric model uses heating elements and needs an electrical supply only. Your available utilities and local code usually decide.
Do gas convection ovens need electricity?
Yes. The burner runs on gas, but the fan motor and controls need electrical power. Check the voltage and plug or hardwire requirements on the product page before installation.
Can a commercial convection oven run on propane?
Many models are available for natural gas or propane, and some include a conversion kit. Fuel type is set by the model and how it is configured, so confirm it before you order.
What size gas convection oven do I need?
Size it to the pans you need in the oven during peak service. Smaller kitchens often suit a half-size or single-deck model, while bakeries and high-volume kitchens often need full-size or double-deck units. Check rack count and interior dimensions against your pans.
What is the difference between a convection oven and a combi oven?
A convection oven uses circulating dry air only. A combi oven adds steam, so it can steam, combine steam with convection heat and control humidity. Choose a convection oven for baking and roasting, and a combi oven if you also need steam.
What can you cook in a gas convection oven?
You can bake bread, pastries, cookies and cakes, roast vegetables and proteins, toast, and reheat prepared foods. It works best for sheet pan and tray cooking where even heat across several racks matters.
What does a gas convection oven need for installation?
A suitable gas connection, an electrical supply for the fan and controls, ventilation that meets local code, and the manufacturer’s clearances. Installation should be done by a qualified professional, so confirm requirements before ordering.
Not sure which gas convection oven fits your kitchen?
Send us your menu, the pans you need at peak service and the gas and electrical supply you have on site. We will come back with the models that fit and a delivery quote for your address.
- Phone
- (778) 512-5098
- Toll-free
- +1 833-673-1893
- Info@a3trading.ca
- Warehouse
- 107 12332 Pattullo Pl, Surrey, BC V3V 8C3