86L counter top electric convection oven with spray

Product Overview

A convection oven uses a fan to circulate hot air around food. This improves heat transfer and reduces uneven baking. It helps you bake faster and more consistently than still-air ovens.

Best for you when you need:

• Even browning across multiple trays

• Faster batch baking in limited space

• A counter-top format for back-of-house lines

Why Wholesale Buyers Choose This Model

• Higher consistency: Forced air reduces hot spots and tray-to-tray variance.

• Better throughput: Faster heat recovery supports busy service windows.

• Moisture control: The spray function supports selected bakery applications.

• Easy training: Clear controls reduce operator errors.

• OEM-ready supply: You can build your private label product line.

Core Features

86L Counter-Top Capacity

You get a practical chamber size for small bakeries and restaurants. It fits many standard tray workflows.

Fan-Assisted Heating

Air circulation supports uniform color and texture. You can reduce rotation time during peak hours.

Spray Function for Process Control

A controlled spray can support surface finish in some recipes. It may also reduce crust drying in early stages.

Durable Commercial Construction

Stainless housing supports daily use and easy cleaning. Insulation helps reduce heat loss.

Typical Applications

You can use this oven for:

• Bread rolls and pastries

• Roasted meats and vegetables

• Frozen-to-ready snacks

• Small-batch catering production

Common buyer profiles:

• Importers and distributors

• Restaurant groups and chains

• Bakery suppliers and equipment wholesalers

• Central kitchens and catering operators

Specifications

Final specs depend on your target market. Share your voltage, tray size, and control preference.

Data You Should Provide for Accurate Quoting

• Your country and power standard

• Tray size and maximum load per batch

• Target temperature range and timer needs

• Preferred packaging and spare parts kit

Definition for Buyers

A convection oven is a fan-assisted baking system. It circulates hot air to improve uniformity.

Decision Metrics You Can Use

• Many kitchens plan 10–30% faster bake times versus still-air, recipe dependent.

• Forced air can reduce tray rotation frequency in multi-level baking.

• For frozen snacks, consistent airflow helps reduce center underbake risk.

Procurement Checklist with Practical Numbers

• Plan 2–6 trays per bake cycle for small back-of-house lines.

• Keep one spare fan motor per 20–50 units in service fleets.

• Stock heating elements and thermostats to shorten downtime.

How to Choose the Right Commercial Convection Oven

Capacity and Footprint

Start with your peak-hour demand. Then match chamber volume to batch size.

Controls and Workflow

If staff turnover is high, simple controls reduce mistakes. If you need repeatability, consider programmable settings.

Moisture Strategy

Spray can support certain bakery finishes. You should match spray use to your recipes.

OEM/ODM Customization for Your Brand

Jieguan supports B2B customization for global wholesalers and importers.

OEM options

• Logo badge, panel printing, and carton artwork

• Multi-language manuals and safety labels

• Plug, voltage, and wiring adaptation

• Accessory bundles for your sales channel

ODM options

• Chamber and rail layout adjustments

• Control logic, presets, and spray timing

• Housing updates to match your product line

Quality, Safety, and Food-Service Guidance

You should align equipment selection with local safety and food operations. Request inspection photos and functional testing records before shipping.

For food-service temperature and safety guidance, refer to the U.S. FDA Food Code resource: https://www.fda.gov/food/fda-food-code/food-code-2022

Packaging and Shipping

Export packaging choices

• Foam-protected carton for standard routes

• Optional wooden crate for long-distance shipping

• Palletizing for container loading efficiency

Shipping support

• Documentation coordination for customs

• Spare parts kit planning for distributors

• Inspection support prior to dispatch

Ordering Process

1. Send your target market, voltage, and tray requirements.

2. Confirm specification and OEM items.

3. Review quotation and production schedule.

4. Approve artwork for private label orders.

5. Arrange inspection and shipping terms.

You get faster pricing when you share:

• Order quantity and destination port

• Incoterm preference

• Any compliance requirements in your market

FAQ

1) What is a convection oven used for?

It is used for baking and roasting with circulating hot air. It improves uniformity and speed.

2) Does fan baking change cook time?

Often yes. Many recipes finish faster. You should test your standard products.

3) What is the benefit of a spray function?

It can add moisture at controlled moments. This may improve crust and surface finish.

4) Can I run multiple trays without rotating?

Airflow helps reduce uneven baking. Rotation may still help with dense loads.

5) Do you support OEM branding for distributors?

Yes. You can customize logo, labels, cartons, and manuals.

6) Can you supply 110V models?

Often yes. Share your voltage, frequency, and plug type for confirmation.

7) What maintenance should my team plan?

Clean the chamber, check seals, and inspect fan operation. Stock common spare parts.

8) What information helps you quote accurately?

Provide tray size, target capacity, voltage, and your destination market rules.