Convection Ovens Cleaning Products and Accessories

What goes into a convection oven matters as much as the oven. Tray material changes how product bakes: aluminium conducts fast and browns bases hard, while non-stick releases delicate product cleanly and suits pastry and anything sugary.

Tray depth is the other choice. A 10mm tray is for flat baking; 50mm holds liquid batters and traybakes without spilling in a fan-forced cavity.

This section also covers oven stands with tray guides, which turn a bench-top oven into a floor unit with rack storage underneath — sized to the oven, so order against the model.

Fagor and Modular Systems supply the range. See the non-stick baking tray, 20mm depth and the Fagor stand with 12 sets of guides for 1/1 GN trays.

Use the cleaning product the oven manufacturer specifies — a substitute is the usual way a warranty claim gets refused.

Part of the full commercial kitchen equipment range at Commercial Fridge Sales. Ask us about lead times before you commit to a fit-out date.