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Commercial Convection Oven Countertop, 68L/60Qt, 1750W Toaster, 4-Tier Electric Oven w/Front Glass Door, Trays Wire Racks Clip Gloves, 120V
About this product
- ▸ 68L/60QT Spacious Interior – Despite its compact footprint, this toaster oven offers a generous 68L (60QT) capacity.
- ▸ The 4-tier interior (18.3" × 14.6" × 13.8") supports efficient batch baking—ideal for convenience stores, cafes, and family gatherings, with no need for frequent split operations.1750W Hot Air Circulation – This convection oven is powered by a 1750W circular heating element and a 33W high-speed fan, hot air circulates 360° for consistent baking.
- ▸ Compared to deep-frying, it significantly reduces oil intake.
- ▸ Two simple knobs control temperature (50-300°C / 122-572°F, ±7℃ accuracy) and timer (0-60 min), offering intuitive operation for users of all skill levels.Durable Stainless Steel Build - The SUS304 and SUS201 stainless steel exterior and interior ensure durability and easy cleaning—oil wipes off effortlessly.
- ▸ The double-layer tempered glass door retains heat while allowing you to monitor cooking progress.Thoughtful Details & Complete Accessories - The convection oven countertop features include a magnetic sealing strip (minimizes heat loss), dense air vents (efficient heat dissipation), anti-slip feet for stability, and an interior light with independent switch for easy monitoring.
- ▸ Comes with 4 wire racks (17.5" × 12.8"), 1 pair of oven mitts, and a food clip—ready to use right out of the box.Versatile Applications -The commercial oven is perfect for pizzas, whole chicken, fries, bread, and pastries, this oven suits home kitchens, cafes, snack bars, and restaurants.
- ▸ It runs on 120V AC, 60Hz with a standard 5-15P plug—no electrical modifications needed.
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Professional Grade
Elevate Your Baking to Industrial Level
Master Even Heat, Master Flavor
Unlike standard ovens that leave cold spots and uneven browning, the 360° hot air cyclone ensures every tray enjoys identical radiant heat. From crispy pizzas to moist pastries—your results turn consistent, batch after batch, without rotating pans.
Simultaneous baking, no waiting
Precision temperature stability
Full culinary range
No electrician needed
? Chef's Edge: Why Hot Air Changes Everything
Traditional ovens rely on stagnant radiant heat. This convection system actively moves 1750W of thermal energy—cutting cook time by up to 25% while naturally reducing oil absorption. Your fries turn glassy-crisp, your bread develops a blistered artisan crust.
? Zero Grease Nightmares
Commercial kitchens demand fast cleanup. SUS304 interior resists stains and baked-on residue—a simple wipe with damp cloth removes oil splashes. The double-layer glass door stays clear, so you watch the Maillard reaction in real time.
? Out-of-Box Productivity
No hunting for accessories. Includes 4 heavy-duty wire racks (17.5' x 12.8'), heat-resistant mitts, and a stainless food clip. Magnetic door seal and anti-slip feet are already engineered in—just unbox, plug into any standard 120V outlet, and start your first batch.
Pizza Perfection
Even heat for crispy crust, melted toppings
Artisan Bread
Steam-like oven spring without the stone
Whole Roasts
68L space fits a turkey or two chickens
'The difference between good and great is heat that doesn't guess. This oven delivers the same top-to-bottom temperature even when packed with four trays.' — Commercial Kitchen Test Report
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