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Buffalo

Buffalo 50Ltr Convection Oven – 4x 2/3 GN

SKU: CW863

£622.00(£746.40 inc VAT)

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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Is this oven suitable for a high-volume café or catering operation?

This oven is well suited to moderate-volume operations — cafés, pub kitchens, small hotel kitchens, and similar environments where a dedicated baking or finishing oven is needed without the footprint of a larger unit. If your kitchen runs a high daily cover count or requires continuous back-to-back baking throughput, a larger-capacity or multi-deck oven would be worth discussing with us before you commit.

What does installation involve for this oven?

Installation is straightforward. The oven is a plug-in electric unit and requires no gas or water connections. It needs to be positioned on a stable countertop or equipment stand capable of supporting its weight. As with any oven in commercial use, adequate ventilation in the kitchen space is important and should be considered as part of your setup.

Can this oven handle both baking and reheating tasks during service?

Yes — the fan-assisted heat distribution and wide temperature range make it practical for baking, roasting, and reheating within the same unit. Many operators use it as a secondary or finishing oven alongside a main cooking range, which helps keep workflow moving during busy service without dedicating a larger piece of equipment to lighter tasks.
Buffalo 50Ltr Convection Oven – 4x 2/3 GN

£622.00(£746.40 inc VAT)

£622.00(£746.40 inc VAT)

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.