The Comstock-Castle CC-CO-E-CT-HS-120 Gas Convection Oven
The Comstock-Castle CC-CO-E-CT-HS-120 is a 23-inch convection oven, built for bakery production and prep kitchens that need a unit holding production temperature through full service without losing performance. The CC-CO-E-CT-HS-120 is engineered for baking, roasting, and reheating with fan-driven heat circulation.
In a real kitchen, the unit plugs into a dedicated 120V outlet, so it drops onto any countertop without a gas line or special wiring. The 23-inch footprint matches a standard cookline depth.
This is the right call for bakery production and prep kitchens where the 23-inch footprint matches the bench or floor space. If you need higher concurrent capacity, the larger siblings carry more product at once.
Electric Heating Elements Embedded for Even Surface Coverage
Tubular electric heating elements run beneath the cooking surface or radiant area, giving the unit even heat distribution without the hot/cold zones common on imported electric units. Standard household-style plug means the unit installs onto any kitchen counter with a dedicated outlet, no gas line required.
Welded Stainless Steel Body on Adjustable Legs
The CC-CO-E-CT-HS-120 body is welded stainless steel with an angle iron and aluminized steel inner frame, set on adjustable stainless feet so the unit levels on any countertop or floor. Welded construction holds up under hot-cold cycling and daily pan abuse where bolted construction works loose after a season of service.
Solid-State or Snap-Action Controls Per the Unit Model
Electric controls cycle the heating elements via a thermostat or manual switch (depending on model), holding production temperature consistently across service without the operator riding the controls.
About Comstock-Castle
Founded in 1838 in Quincy, Illinois, Comstock-Castle is America's oldest stove manufacturer still in operation. The company grew from a frontier hardware shop into a grey-iron foundry that helped make Quincy the nation's stove-production hub by the early 1900s. Seven generations later, Comstock-Castle still designs and union-builds commercial cooking equipment in the same Quincy facility, with ranges, griddles, charbroilers, fryers, and modular cook lines configurable from 24 to 72 inches to match your menu. Built to outlast the kitchens that put them on the line.
Features & Benefits
-
Sized for bakery production and prep kitchens running a 23-inch convection oven station
-
Electric heating elements driving the cooking surface for baking, roasting, and reheating with fan-driven heat circulation
-
23-inch footprint sized for standard cookline bench depth
-
Welded stainless steel construction with adjustable legs for level setup on any surface
-
Electric controls cycle heating elements via thermostat or manual switch per model
-
Heavy cast iron components hold heat between batches and recover fast under production loads
-
Plugs into a standard 120V or 208V outlet depending on width; no gas line required
-
Designed for baking, roasting, and reheating with fan-driven heat circulation
-
Built since 1838 by Comstock-Castle in Quincy, Illinois with union labor and parts stocked for legacy units
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Sized for bakery production and prep kitchens running a 23-inch convection oven station
Electric heating elements driving the cooking surface for baking, roasting, and reheating with fan-driven heat circulation
23-inch footprint sized for standard cookline bench depth
Welded stainless steel construction with adjustable legs for level setup on any surface
Electric controls cycle heating elements via thermostat or manual switch per model
The Comstock-Castle CC-CO-E-CT-HS-120 Gas Convection Oven
The Comstock-Castle CC-CO-E-CT-HS-120 is a 23-inch convection oven, built for bakery production and prep kitchens that need a unit holding production temperature through full service without losing performance. The CC-CO-E-CT-HS-120 is engineered for baking, roasting, and reheating with fan-driven heat circulation.
In a real kitchen, the unit plugs into a dedicated 120V outlet, so it drops onto any countertop without a gas line or special wiring. The 23-inch footprint matches a standard cookline depth.
This is the right call for bakery production and prep kitchens where the 23-inch footprint matches the bench or floor space. If you need higher concurrent capacity, the larger siblings carry more product at once.
Electric Heating Elements Embedded for Even Surface Coverage
Tubular electric heating elements run beneath the cooking surface or radiant area, giving the unit even heat distribution without the hot/cold zones common on imported electric units. Standard household-style plug means the unit installs onto any kitchen counter with a dedicated outlet, no gas line required.
Welded Stainless Steel Body on Adjustable Legs
The CC-CO-E-CT-HS-120 body is welded stainless steel with an angle iron and aluminized steel inner frame, set on adjustable stainless feet so the unit levels on any countertop or floor. Welded construction holds up under hot-cold cycling and daily pan abuse where bolted construction works loose after a season of service.
Solid-State or Snap-Action Controls Per the Unit Model
Electric controls cycle the heating elements via a thermostat or manual switch (depending on model), holding production temperature consistently across service without the operator riding the controls.
About Comstock-Castle
Founded in 1838 in Quincy, Illinois, Comstock-Castle is America's oldest stove manufacturer still in operation. The company grew from a frontier hardware shop into a grey-iron foundry that helped make Quincy the nation's stove-production hub by the early 1900s. Seven generations later, Comstock-Castle still designs and union-builds commercial cooking equipment in the same Quincy facility, with ranges, griddles, charbroilers, fryers, and modular cook lines configurable from 24 to 72 inches to match your menu. Built to outlast the kitchens that put them on the line.
Features & Benefits
-
Sized for bakery production and prep kitchens running a 23-inch convection oven station
-
Electric heating elements driving the cooking surface for baking, roasting, and reheating with fan-driven heat circulation
-
23-inch footprint sized for standard cookline bench depth
-
Welded stainless steel construction with adjustable legs for level setup on any surface
-
Electric controls cycle heating elements via thermostat or manual switch per model
-
Heavy cast iron components hold heat between batches and recover fast under production loads
-
Plugs into a standard 120V or 208V outlet depending on width; no gas line required
-
Designed for baking, roasting, and reheating with fan-driven heat circulation
-
Built since 1838 by Comstock-Castle in Quincy, Illinois with union labor and parts stocked for legacy units
Resources & Downloads
See all from Comstock-Castle
Specifications
| Width | 23" |
| Depth | 22" |
| Height | 16" |
| Net Weight (approx.) | 65 lbs |
| Power | 120V single phase |
| Heating Elements | Tubular electric beneath the cooking surface or radiant area |
| Exterior Finish | Welded stainless steel |
| Legs | Stainless steel adjustable feet |
| Country of Origin | USA |
| Voltage | 120V |
| Rated Power | 1.6 kW |
| Phase | 1-phase |
Manufacturer's Warranty
-
1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
-
NSF Approved
-
Made in USA
Sized for bakery production and prep kitchens running a 23-inch convection oven station