Buffalo 100 Litre Convection Oven 4 x 1/1 GN Electric
Product Description
The Buffalo 100-litre electric convection oven is a manually controlled unit designed for commercial kitchens that need reliable, everyday baking and roasting capacity without the footprint of a larger range...
Specifications
- Capacity
- 4x 1/1 GN
- Colour
- Black
- Dimensions
- 520(H) x 800(W) x 600(D)mm
- Dimensions internal
- 480(H) x 575(W) x 438(D)mm
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Product Description
The Buffalo 100-litre electric convection oven is a manually controlled unit designed for commercial kitchens that need reliable, everyday baking and roasting capacity without the footprint of a larger range oven. It accepts up to four full-size 1/1 GN pans in a shallow configuration, or a smaller number of pans at greater depth depending on what is being cooked. Operation is deliberately simple — set the temperature and timer, and the oven manages the rest.
Forced-air convection circulates heat evenly around the load, which helps avoid the hot spots and uneven results that can occur in static ovens. For a kitchen running a moderate service — think a busy café lunch trade or a pub kitchen covering evening covers — this oven performs consistently across a standard shift. Recovery after door opening is reasonable for a unit of this class, though kitchens running continuous back-to-back loads at high volume may find a larger-capacity unit better suits their pace.
Day-to-day, several design choices translate into practical operational value:
- Double-glazed door reduces heat loss during service, helping to keep running costs manageable
- Stainless steel interior and exterior wipe down quickly at the end of a shift
- Manual controls are straightforward and need minimal training for new kitchen staff
- Full 1/1 GN compatibility integrates directly with standard gastronorm systems already in use
- Compact dimensions make it suitable for countertop installation where floor space is at a premium
This is an electric-only unit, so there is no gas connection to arrange. Installation is relatively straightforward provided an appropriate power supply is in place. At 43.5kg, it can sit on a suitably rated counter or equipment stand — it is worth confirming that any existing worktop or stand is rated to carry that load before positioning the unit. No specialist ventilation is required beyond the standard extraction already present in most commercial kitchens.
This oven is well suited to small restaurants, cafés, hotel breakfast operations, pub kitchens, and catering businesses with moderate baking or roasting requirements. It is not intended for high-throughput continuous operation — sites with heavier production demands or larger batch volumes would be better served by a higher-capacity model.
If you are unsure whether this oven fits your service volume or kitchen setup, our team is happy to help you work through it before you commit.
Key Features
- Holds up to four full-size 1/1 GN pans in shallow configuration
- Forced-air convection fan circulates heat evenly across the full load
- Double-glazed door retains oven temperature during busy service periods
- Manual temperature and timer controls with 50°C to 250°C range
- Stainless steel interior and exterior throughout for durability and hygiene
Operational Benefits
- Even heat distribution reduces risk of uneven cooking across the load
- Simple manual controls minimise training time for new kitchen staff
- Double-glazed door helps keep energy consumption manageable during service
- GN compatibility slots directly into existing gastronorm kitchen workflows
- Compact footprint frees up valuable counter or floor space in smaller kitchens
Specifications
- Capacity
- 4x 1/1 GN
- Colour
- Black
- Dimensions
- 520(H) x 800(W) x 600(D)mm
- Dimensions internal
- 480(H) x 575(W) x 438(D)mm
- Finish
- Stainless Steel
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Power
- 2.5kW. 13A
- Temperature range
- 50°C to 250°C
- Warranty
- 2 Years
- Weight
- 43.5kg
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Frequently Asked Questions
- For a small to medium restaurant running two covers per evening with moderate oven use, this unit is generally well suited. It handles baking, roasting, and reheating reliably across a standard service period, though if your operation depends heavily on continuous oven output throughout both sittings, it is worth discussing your throughput requirements with us before ordering.
- This is an electric-only unit with no gas connection required. You will need a suitable power supply in place before installation. The oven weighs 43.5kg, so any counter or equipment stand it sits on should be rated to carry that load — it is worth checking this in advance. Standard commercial kitchen extraction is sufficient; no specialist ventilation is needed.
- Forced-air convection circulates heated air continuously around the food, which promotes more even cooking and can reduce cook times compared to a static oven. In practice this means less rotation of trays during a busy service and a lower risk of uneven results, which is particularly useful for baking where consistency matters.