Buffalo Convection Oven with Humidity 4x GN 1/1 Three Phase

This Buffalo convection oven is a four-tray forced-air oven with a built-in humidity injection function, designed for professional kitchens running a varied menu. The three-phase power supply makes it better suited to sites with a commercial electrical installation than to lighter-duty setups, and the full GN 1/1 tray capacity means it can handle meaningful batch sizes across baking, roasting, and reheating applications.

In a working kitchen, the bi-directional fan helps maintain even heat distribution across all four tray positions, which reduces the need to rotate or check loads mid-cook. The humidity function is a simple single-button injection rather than a programmable steam system, which suits operators who want a reliable moisture boost during baking or to keep roasted proteins from drying out — rather than those needing precise humidity control at multiple stages of a cook cycle.

From an operational standpoint, the manual dial controls are straightforward to use and easy to hand over to kitchen staff without lengthy training. Practical day-to-day advantages include:

• Glazed door for monitoring progress without opening and losing heat
• Simple humidity injection to support baking and roasting results
• Manual dial controls — minimal training required for kitchen staff
• Stainless steel construction throughout for durability and ease of cleaning
• Four full GN 1/1 positions providing a workable batch capacity

On the installation side, this is a three-phase unit, so a suitable three-phase supply must be confirmed before ordering. At 50kg it will require more than one person to position safely, and the footprint should be checked against your available bench or stand space. Ventilation requirements should be assessed as part of your kitchen setup — a hood or extraction canopy above the oven is standard practice for a convection unit of this type.

This oven is well suited to small-to-medium professional kitchens — pub kitchens, café bakeries, contract catering operations, and similar environments where consistent all-round cooking performance is needed across a mixed menu. It is not a combi oven and does not offer programmable cooking cycles or precise humidity management; operators needing that level of control should consider a dedicated combi oven. For very high-volume sites turning over continuous full loads through a long service, a higher-capacity model may be worth considering.

If you are unsure whether this oven is the right fit for your kitchen’s power supply, workflow, or service volume, the team is happy to talk it through before you commit to a purchase.