Buffalo 50Ltr Convection Oven – 4x 2/3 GN
Product Description
The Buffalo 50-litre convection oven is a compact, fan-assisted oven designed for consistent baking, roasting, and reheating in commercial kitchen environments. It operates on a straightforward manual control system —...
Specifications
- Capacity
- 4x 2/3 GN
- Colour
- Black
- Dimensions
- 400(H) x 620(W) x 600(D)mm
- Dimensions internal
- 300(H) x 478(W) x 440(D)mm
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Product Description
The Buffalo 50-litre convection oven is a compact, fan-assisted oven designed for consistent baking, roasting, and reheating in commercial kitchen environments. It operates on a straightforward manual control system — temperature and timer — which keeps training requirements low and makes it accessible to kitchen staff at all levels. The stainless steel and double-glazed glass construction is in line with what you'd expect from equipment intended for daily professional use.
In service, the fan-assisted heat distribution helps deliver even cooking results across the cavity, which matters when you're running multiple trays simultaneously. The oven holds up to four shallow 2/3 GN pans, or two deeper GN configurations, giving reasonable flexibility for smaller menus. It isn't designed to replace a full-size range oven or a high-volume deck oven, but for kitchens where throughput demands are moderate and bench space is limited, it performs reliably within those constraints.
From an operational standpoint, the key practical advantages are:
- Even, fan-circulated heat reduces the need to rotate trays mid-cook
- Double-glazed door helps retain heat and keeps external surface temperatures manageable
- Simple manual controls mean minimal staff training is required
- Stainless steel interior and exterior clean down quickly after service
- Compact footprint makes it viable for kitchens where space is genuinely tight
Installation is straightforward — the oven is a standard plug-in electric unit requiring a suitable mains connection, and at 30.5kg it can be positioned on a suitable countertop or equipment stand without specialist lifting equipment. There are no gas or water connections required. Ventilation should still be considered, as with any oven operating at temperature in an enclosed kitchen space.
This oven is well suited to cafés, small hotel kitchens, pub kitchens, or as a secondary oven in larger operations — particularly where a dedicated baking or finishing oven is needed without the footprint of a full-size unit. For sites with significantly higher daily covers or more demanding baking volumes, a larger-capacity or multi-deck option is worth considering.
If you're unsure whether this size will meet your kitchen's requirements, our team is happy to talk through your service volumes and menu before you commit.
Key Features
- Fan-assisted convection heating for even heat distribution across all trays
- Holds up to four shallow 2/3 GN pans simultaneously
- Double-glazed door reduces heat loss during extended service periods
- Manual temperature and timer controls with straightforward operation
- Stainless steel and glass construction rated for daily commercial use
Operational Benefits
- Consistent baking results reduce the need to monitor and adjust mid-service
- Compact footprint frees up bench space in smaller or busier kitchen layouts
- Double-glazed door helps keep running costs down by retaining heat efficiently
- Quick clean-down after service keeps kitchen turnaround between sittings manageable
- Simple controls reduce training time and operator error during busy periods
Specifications
- Capacity
- 4x 2/3 GN
- Colour
- Black
- Dimensions
- 400(H) x 620(W) x 600(D)mm
- Dimensions internal
- 300(H) x 478(W) x 440(D)mm
- Finish
- Stainless Steel
- Gn size
- 2/3 GN two thirds
- Material
- Stainless Steel & Glass
- Power
- 2.5kW. 13A
- Temperature range
- 50°C to 250°C
- Warranty
- 2 Years
- Weight
- 30.5kg
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Frequently Asked Questions
- The 50-litre capacity with four 2/3 GN positions suits moderate baking volumes well — for example, a café or small restaurant producing consistent but not continuous output. If your kitchen is running multiple back-to-back baking cycles at scale, a larger-capacity or dedicated deck oven is likely a better fit, and we'd recommend discussing your volumes with us before ordering.
- This is a plug-in electric unit, so there are no gas lines or water connections to arrange. You'll need a suitable mains supply and a stable, heat-resistant surface rated to take the weight. As with any oven, adequate ventilation in the kitchen space should be factored in — particularly in smaller rooms where heat build-up during service is a consideration.
- Yes — the temperature range and fan-assisted circulation make it practical for baking, roasting, and reheating across a range of menu items. It works well as a dedicated baking oven or as a secondary unit used for finishing and reheating alongside a main range, which is a common setup in smaller commercial kitchens.