Buffalo Convection Ovens

Genuine Buffalo replacement Teflon¿coated lower tray providing a durable, easy¿clean surface for high¿speed cooking cycles. Fits JD457 Buffalo high¿speed convection oven.

Fits JD457

Genuine Buffalo replacement 270x270mm solid non¿stick basket for roasting, Salamander Grill Baking, and rapid hot¿air cooking. Fits JD457 Buffalo high¿speed convection oven.

Fits JD457

Genuine Buffalo replacement non¿stick Teflon pizza tray delivering even heat distribution and easy food release. Fits JD457 Buffalo high¿speed convection oven.

Fits JD457

Genuine Buffalo replacement base tray for 4 G/N convection ovens.

Fits CU769 & HZ488

Genuine Buffalo replacement right side rack Rx-424 Plus V23 for 4 G/N convection ovens.

Fits CU769 & HZ488

Genuine Buffalo replacement left side rack Rx-424 Plus V23 for 4 G/N convection ovens.

Fits CU769 & HZ488

Fits CU769 & HZ488

Replacement grid for Buffalo 21ltr convection oven.

Fits DA957

2.5kW. Capacity: 4x 2/3GN. Manual controls

Three phase. 4.6kW. Fits 4x 1/1GN or 4x 600x400 bakery trays

Single phase 4.6kW. Fits 4x 1/1GN or 4x 600x400 bakery trays

2.8kW. Fits 4x 2/3GN or 4x 460x330mm bakery trays

2.6kW. Capacity: 4x 1/1GN. Manual controls

9.2kW, 400V.

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.

The Buffalo convection oven with humidity is a full-size forced-air oven designed for professional kitchens running on a standard single phase supply. It accommodates four full GN 1/1 trays simultaneously and includes a basic humidity injection function, making it suitable for a wider range of cooking tasks than a dry convection oven alone — from roasting and baking through to finishing dishes where a touch of moisture retention matters.

In a working kitchen environment, the bi-directional fan circulation helps maintain an even temperature across all rack positions, which reduces the need for tray rotation during service. The humidity button delivers a manual steam injection rather than a programmable climate cycle, so operators get a practical moisture boost without the complexity of a full combi oven. For sites producing moderate volumes — a busy café, a small restaurant kitchen, or a contract catering operation with straightforward menu requirements — this level of control is generally sufficient.

Practical day-to-day advantages include:

• Manual dial controls that are straightforward to operate and require minimal training
• Glass door allowing cooking progress to be monitored without opening the oven and losing heat
• Stainless steel construction that withstands the cleaning routine of a commercial kitchen
• Single phase connection, removing the need for three phase electrical infrastructure
• Compact footprint relative to its four-tray capacity

Being single phase, installation is straightforward in most existing commercial premises without electrical upgrade work. At 50kg, positioning and bench placement should be planned in advance — adequate clearance around the unit for ventilation and safe operation is important. This is not a plumbed steam system; the humidity function is injection-based, so no water connection is required.

This oven suits smaller commercial operations where a reliable, easy-to-operate unit with basic humidity capability covers the menu requirements. It is not designed to replace a full combi oven in a high-volume production kitchen, and for sites running continuous heavy output across multiple meal periods, a higher-capacity or programmable alternative may be worth considering.

If you are unsure whether this oven matches your service volumes or kitchen setup, our team is happy to talk through your requirements before you commit.

The Buffalo 600 Series under counter convection oven is a compact, fan-assisted oven designed to fit beneath a worktop or serve as the base of a modular cooking station. It accepts up to three full-size gastronorm trays simultaneously and includes a built-in grill function, making it a practical choice for kitchens where space is at a premium but output still needs to be reliable.

In a working kitchen, the fan-assisted cavity delivers consistent heat distribution without the need to rotate trays mid-cook. Recovery after loading is steady, and the wide temperature range supports everything from slow-finishing dishes to higher-heat roasting and baking. The integrated grill adds browning and finishing capability without requiring a separate piece of equipment, which matters in kitchens where bench and floor space are already committed.

From an operational standpoint, the key advantages are:

• Even heat distribution reduces the need for manual intervention during cooking
• Built-in grill removes the need for a separate grilling appliance
• Under counter format frees up worktop space above the unit
• Compatible with other 600mm-wide Buffalo Series equipment, allowing a stacked cooking station layout
• Hardwired connection keeps the installation tidy and permanent

Installation requires a hardwired electrical connection, so the involvement of a qualified electrician is necessary before the unit goes into service. The oven's footprint aligns with the Buffalo 600 Series range, which means compatible appliances can be positioned directly on top to form a coherent cooking line. At 37kg, it can be moved with two people, though it should be positioned on a surface rated to carry the load. It is not suitable for domestic installation.

This oven is well suited to small to medium commercial kitchens — cafés, small restaurants, pub kitchens, and catering operations where a standalone or supplementary oven is needed without committing significant floor space. It is not intended for high-volume sites requiring continuous heavy throughput; for that type of operation, a higher-capacity unit would be a more appropriate starting point.

If you're unsure whether this oven fits your service volumes or kitchen layout, we're happy to talk it through before you commit to anything.

The Buffalo 21-litre countertop convection oven is a compact, fan-assisted unit designed for kitchens where worktop space is limited but consistent, repeatable cooking results are still a daily requirement. It accepts up to three half-GN pans simultaneously, which makes it practical for operations rotating small batches of hot food through service without committing to a full-size range oven or floor-standing unit.

The fan circulation distributes heat evenly across all rack positions, which reduces the hot-spot inconsistency that can affect simpler static ovens. The double-glazed drop-down door allows visual checks during cooking without opening the cavity and losing heat — a small but useful feature during a busy service. Recovery between batches is reasonable for a unit of this size and capacity, though operators expecting continuous high-volume output across a long service period should consider whether a larger unit would better suit their throughput demands.

From a day-to-day operational standpoint, the key practical advantages are:

• Fan circulation reduces the need to rotate pans mid-cook for even results
• Double-glazed drop-down door allows monitoring without heat loss
• Half-GN compatibility integrates with standard gastronorm pan inventory
• Stainless steel and glass construction supports routine commercial cleaning
• Compact footprint gives flexibility on crowded preparation counters

Installation is straightforward. The oven runs from a standard mains electrical supply at 2.1kW, so no specialist electrical provision is typically required — though it is worth confirming your local socket arrangement before positioning the unit. At 15.5kg it can be relocated if your kitchen layout changes.

This oven suits cafés, small restaurants, staff canteens, hospitality prep kitchens, and larger operations looking for supplementary cooking capacity. It is not designed to carry the full cooking load of a high-volume kitchen independently. Where service demands are greater, a heavier-duty countertop or floor-standing model would be worth considering.

If you would like to talk through whether this unit fits your kitchen and service volumes, the team is happy to help before you make a decision.

The Buffalo 50-litre convection oven is a fan-assisted electric oven built for baking, roasting, and reheating in commercial kitchen environments. It uses a straightforward manual control system — temperature dial and timer — which keeps operation simple and reduces training time for kitchen staff. The stainless steel and double-glazed glass construction is consistent with what you would expect from equipment in daily professional use.

In a busy service environment, fan-assisted heat circulation helps deliver even cooking results across the cavity. This is particularly useful when running multiple trays simultaneously, as it reduces the need to rotate or reposition pans mid-cook. The oven accepts up to four 2/3 GN pans in shallower configurations, offering reasonable flexibility for smaller menus or finishing work during service. It is not intended to replace a high-volume deck oven or a full-size range, but within its capacity it performs consistently under regular daily use.

From an operational standpoint, the key practical advantages are:

• Fan-circulated heat gives even results across multiple trays without manual rotation
• Double-glazed door helps retain cavity temperature and keeps external surfaces manageable
• Manual controls are straightforward — minimal staff training required
• Stainless steel interior and exterior clean down quickly after service
• Compact footprint suits kitchens where bench space is genuinely limited

Installation is straightforward. The oven is a standard plug-in electric unit requiring a suitable mains connection — no gas or water supplies are needed. At 30.5kg it can be positioned on a suitable countertop or equipment stand without specialist lifting. As with any oven operating at temperature, adequate kitchen ventilation should be considered, particularly in smaller or enclosed spaces.

This oven is well suited to cafés, pub kitchens, small hotel operations, and catering units where a dedicated baking or finishing oven is needed without the footprint of a full-size unit. It also works well as a secondary oven in larger kitchens handling overflow or specialist baking tasks. For sites with significantly higher daily covers or more demanding baking volumes, a larger-capacity or multi-deck option is worth exploring.

If you'd like to talk through whether this size is the right fit for your service volumes and kitchen setup, our team is glad to help before you make a decision.