Commercial Convection Ovens Seattle

Convection Oven Buying Guide for Seattle Restaurants

A convection oven uses a fan to move hot air around the food, so it bakes and browns more evenly and usually faster than a standard oven. Cookies, croissants, muffins, roasted vegetables, chicken wings, sandwiches, pizza and reheated catering pans all come out better when the air keeps moving.

Many Seattle owners start by looking for a used convection oven, and many found the original Encore Seattle that way when it sold used restaurant equipment. Today Encore Seattle sells only new Atosa equipment. This guide explains why new is the better buy, then covers sizes, power, pans, installation and care.

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New vs. Used Convection Ovens

A used convection oven can look clean on the outside and still have tired parts inside. The fan, heating element and thermostat do all the work, and they wear out from heat and grease.

What wears out on a used convection oven

• Fan motor: a worn motor gets noisy and moves less air, which gives you uneven bakes.
• Heating element: a weak element means longer preheats and longer cook times.
• Thermostat: an oven that runs hot or cold ruins baked goods. Most used ovens have never been calibrated.
• Door gasket and glass: worn gaskets leak heat. Cracked glass is a safety issue.
• Timer and controls: sticky knobs and dead timers are common.
• Racks: often bent, rusted or missing.
• Grease buildup: baked-on grease behind the fan cover is hard to clean and can smoke.

The warranty gap

Most used convection ovens are sold as-is. Every new Atosa countertop convection oven on this page carries a 1-year parts and labor warranty (US only).

The real cost of a used convection oven

If you still buy used, check this first

• Preheat to 350°F and check the real temperature with an oven thermometer.
• Listen to the fan. It should run smooth and quiet.
• Check the door gasket, glass and hinges.
• Count the racks and make sure your pans fit.
• Confirm the voltage and plug match your outlet before you pay.

Quarter, Half or Full Size

Size a convection oven by the pans you use, not by the outside of the oven.

• Quarter size (CTCO-25): racks are 13-7/10" x 11". Best for quarter sheet pans, small trays and grab-and-go baking.
• Half size (CTCO-50): racks are 18" x 12-4/5", sized for half sheet pans (18" x 13"). The most common choice for cafes and sandwich shops.
• Full size (CTCO-100): racks are 26" x 17-7/10", sized for full sheet pans (18" x 26"). Built for bakeries, catering and high-volume kitchens.

Rack spacing is 1.85" on all three models, so plan on one pan per rack for cookies and pastries and skip a rack for taller items.

Compare Every Atosa Countertop Convection Oven

All three models heat from 100°F to 500°F, have a 120-minute timer and are cETLus and ETL-Sanitation listed. The CTCO-100 includes a water connection kit (3/8" slip connector for 3/8" OD tubing) for steam injection and has adjustable legs from 0.8" to 3.9".

Power and Plugs

• Match the plug before you order. The CTCO-25 uses a NEMA L5-15P, the CTCO-50 uses a NEMA 5-20P and the CTCO-100 uses a NEMA 6-30P.
• Use a dedicated circuit. Don't share the outlet with a microwave, panini press or coffee brewer.
• The full size needs 208V. Have your electrician confirm you have a 208V single-phase circuit and the right receptacle.
• No adapters or extension cords. They overheat and void the warranty.

Cooking Tips

• Lower the temperature about 25°F from a standard oven recipe and check early. Moving air cooks faster.
• Don't overload the racks. Leave space for air to move around each pan.
• Use low-sided pans so the air reaches the food.
• Use steam on the CTCO-100 for crusty bread and to keep reheated food from drying out.

Installation and Placement

• Set it on a sturdy, level counter or equipment stand that can carry the oven plus full pans.
• Leave space around the oven for airflow, especially at the back and sides.
• Check local code for ventilation. Many kitchens need an exhaust hood when baking greasy foods.
• Plan the water line for the CTCO-100 if you want to use steam.

Cleaning and Care

• Unplug the oven and let it cool before cleaning.
• Wipe the interior and racks daily with a mild detergent.
• Clean spills before they bake on.
• Keep the fan cover clear of grease.
• Clean the door glass and check the gasket.
• No abrasive or corrosive cleaners, and don't hose it down.

Convection vs. Conventional Ovens

When you switch a recipe to convection, start by lowering the temperature about 25°F or shortening the time, and check early.

Free Freight to Seattle and the Lower 48: We Handle the Hard Work

When you order a new Atosa convection oven from Encore Seattle, we handle the freight for you:

• Free freight on orders of $500 and up to business addresses in Seattle and anywhere in the lower 48 states.
• Liftgate service included. The truck lowers your order to the curb or parking lot, so you do not need a loading dock or forklift.
• Fast delivery. We offer 1-3 day delivery from 12 distribution centers.
• Tracking sent to you. We email the PRO tracking number and the freight company's contact information.
• Delivery Damage Promise. If the box is damaged, write "BOX DAMAGED" on the delivery receipt, inspect the unit and contact us within 48 hours. We deal with the freight company for you.

Delivery is curbside. See the Seattle neighborhoods we serve.

Convection Oven Questions

Which Atosa convection oven fits a half sheet pan?

The CTCO-50. Its racks are 18" x 12-4/5", sized for half sheet pans.

Which models plug into a regular 120V outlet?

The CTCO-25 (NEMA L5-15P) and CTCO-50 (NEMA 5-20P). The CTCO-100 needs 208V with a NEMA 6-30P receptacle.

Does the full size model have steam?

Yes. The CTCO-100 comes with a water connection kit for steam injection.

How hot do they get?

100°F to 500°F, with a 120-minute timer.

What warranty comes with Atosa convection ovens?

A 1-year parts and labor warranty, US only.

Who handles pricing and checkout?

Pricing and checkout are handled by our partner store, The Restaurant Warehouse. Each product page has a button that takes you to the matching listing.

Need moisture control too? See our combi ovens, commercial ranges with ovens and all cooking equipment.

Questions about the right convection oven for your kitchen? Call or text +1 (206) 419-5801.