What are the benefits of a convection oven?

Convection ovens use fans to circulate hot air, ensuring more even cooking and faster baking times compared to conventional ovens. This results in consistent product quality.

Is single-phase power sufficient for a commercial oven?

For smaller commercial operations or units with lower power demands, a single-phase supply can be sufficient. Larger or more powerful ovens typically require a three-phase connection.

What maintenance is typically required for a convection oven?

Regular cleaning of the interior, seals, and fan covers is essential. Periodic checks of electrical connections and fan operation are also recommended to ensure longevity and efficiency.

Can this oven be used for both baking and roasting?

Yes, convection ovens are versatile and commonly used for a wide range of tasks including baking bread, pastries, and cakes, as well as roasting meats and vegetables.

What type of trays are compatible with this oven?

Units of this type typically use standard gastronorm (GN) pans or bakery trays. Buyers should confirm the exact tray size and quantity with the seller.

Used Bartscher A120 Convection oven - Bakery Ovens, photo 1

Used Bartscher A120 Convection oven - Bakery Ovens, photo 2

Used Bartscher A120 Convection oven - Bakery Ovens, photo 3

Used Bartscher A120 Convection oven - Bakery Ovens, photo 4

Used Bartscher A120 Convection oven - Bakery Ovens

used Equipment

Available

Verified seller

Bartscher A120 Convection oven

Name: Bartscher A120 Convection oven
SKU: 3360
Availability: InStock

Price: Contact seller for price

Bartscher A120 Convection oven, 2012, stainless oven, up to 300,C, timer controls, four trays, 1Ph

Doncaster, United Kingdom

6,055 km away

Stock Number

3360

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Baking pastries, bread, and cakes in small to medium-sized bakeries.
Roasting meats and vegetables in commercial kitchens and catering operations.
Reheating pre-prepared food items in cafes and canteens.
Proofing dough prior to baking in a controlled environment.

Typical capacity: Units of this class commonly accommodate 3 to 5 trays, typically GN 1/1 or similar bakery standard sizes.
Temperature range: Convection ovens like the Bartscher A120 typically offer temperatures up to 250-300°C.
Power supply: Smaller commercial convection ovens are commonly available in single-phase (1Ph) or three-phase (3Ph) configurations, depending on power requirements.
Construction material: The interior and exterior of commercial ovens are typically constructed from stainless steel for hygiene and durability.
Control type: Units in this category commonly feature analogue or digital timer and temperature controls.
Footprint: For this class of equipment, typical dimensions allow for countertop placement or integration into existing kitchen lines.

Convection ovens use fans to circulate hot air, ensuring more even cooking and faster baking times compared to conventional ovens. This results in consistent product quality.

Used bakery ovens are valued for their durability and long operational lifespans when properly maintained. Buyers typically prioritise even heat distribution, reliable temperature control, and sturdy construction. Key considerations include verifying heating element condition, checking door seals, and confirming calibration accuracy. Well-maintained models from established manufacturers generally command confidence in the market. Prospective purchasers should assess whether capacity matches production requirements and inspect for signs of wear in internal chambers and control systems before committing to purchase.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.