The Cookline HCVE-32-240 Countertop Electric Convection Oven
The Cookline HCVE-32-240 is a half size electric countertop convection oven with a built-in steam injection system, bringing bakery-case results to cafes, bistros, and markets that will never fit a floor model combi. The 2.3 cu. ft. stainless steel chamber holds up to four 1/2 size sheet pans across four included shelves inside a cavity a full 14 inches tall, room for taller proofs and roasts that shallow countertop ovens cannot clear. It runs on 208 or 240V at 2.1 to 2.8 kW through a NEMA 6-20P plug, still only 23 inches of counter.
Steam Injection with a Broil Option
Steam is what separates a glossy, crackling baguette crust from a dull one, and it keeps croissants, rolls, and reheated breads moist instead of leathery. This oven plumbs in through a 3/4 inch water connection and injects steam on demand, a capability normally reserved for equipment several times its price. On the other end of the dial, the broil option adds top-down browning for melting cheese on subs, finishing gratins, and putting color on casseroles. One box covers bake, roast, steam-assisted bread work, and broiler finishing.
Four Half Size Sheet Pans on a 23 Inch Counter
The 18.5 by 16 by 14 inch cavity swallows four half size pans at once, and the advanced air flow design circulates heat so the top shelf and bottom shelf brown together, no mid-bake pan shuffling. The thermostat runs 150°F to 500°F with the chamber rated to a 550°F maximum, and the 120 minute timer clicks in 10 minute steps with timing and heating indicator lights visible across a counter.
Built for the Front of House
A cool-touch double pane glass door keeps the exterior customer-safe, the interior stays visible under its light, and the stainless steel body, chamber, and handle handle constant wipe-downs. At 60 pounds it sits securely on a standard counter or equipment stand, with a 71 inch power cord reaching the receptacle behind most service lines.
About Cookline
Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.
Features & Benefits
-
Half size electric countertop convection oven with steam injection and broil option
-
Steam system produces glossy bread crusts and keeps baked goods moist
-
Plumbs in through a standard water connection
-
Holds up to four 1/2 size sheet pans with four shelves included
-
Tall cavity clears proofs and roasts that shallow countertop ovens cannot
-
Advanced air flow design bakes every shelf evenly, no pan rotating
-
Long-run timer clicks in 10 minute increments with timing and heating indicators
-
Cool-touch double pane glass door with interior light
-
Stainless steel body, chamber, and handle wipe clean after every shift
-
Compact 23 inch footprint frees counter space
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Half size electric countertop convection oven with steam injection and broil option
Steam system produces glossy bread crusts and keeps baked goods moist
Plumbs in through a standard water connection
Holds up to four 1/2 size sheet pans with four shelves included
Tall cavity clears proofs and roasts that shallow countertop ovens cannot
The Cookline HCVE-32-240 Countertop Electric Convection Oven
The Cookline HCVE-32-240 is a half size electric countertop convection oven with a built-in steam injection system, bringing bakery-case results to cafes, bistros, and markets that will never fit a floor model combi. The 2.3 cu. ft. stainless steel chamber holds up to four 1/2 size sheet pans across four included shelves inside a cavity a full 14 inches tall, room for taller proofs and roasts that shallow countertop ovens cannot clear. It runs on 208 or 240V at 2.1 to 2.8 kW through a NEMA 6-20P plug, still only 23 inches of counter.
Steam Injection with a Broil Option
Steam is what separates a glossy, crackling baguette crust from a dull one, and it keeps croissants, rolls, and reheated breads moist instead of leathery. This oven plumbs in through a 3/4 inch water connection and injects steam on demand, a capability normally reserved for equipment several times its price. On the other end of the dial, the broil option adds top-down browning for melting cheese on subs, finishing gratins, and putting color on casseroles. One box covers bake, roast, steam-assisted bread work, and broiler finishing.
Four Half Size Sheet Pans on a 23 Inch Counter
The 18.5 by 16 by 14 inch cavity swallows four half size pans at once, and the advanced air flow design circulates heat so the top shelf and bottom shelf brown together, no mid-bake pan shuffling. The thermostat runs 150°F to 500°F with the chamber rated to a 550°F maximum, and the 120 minute timer clicks in 10 minute steps with timing and heating indicator lights visible across a counter.
Built for the Front of House
A cool-touch double pane glass door keeps the exterior customer-safe, the interior stays visible under its light, and the stainless steel body, chamber, and handle handle constant wipe-downs. At 60 pounds it sits securely on a standard counter or equipment stand, with a 71 inch power cord reaching the receptacle behind most service lines.
About Cookline
Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.
Features & Benefits
-
Half size electric countertop convection oven with steam injection and broil option
-
Steam system produces glossy bread crusts and keeps baked goods moist
-
Plumbs in through a standard water connection
-
Holds up to four 1/2 size sheet pans with four shelves included
-
Tall cavity clears proofs and roasts that shallow countertop ovens cannot
-
Advanced air flow design bakes every shelf evenly, no pan rotating
-
Long-run timer clicks in 10 minute increments with timing and heating indicators
-
Cool-touch double pane glass door with interior light
-
Stainless steel body, chamber, and handle wipe clean after every shift
-
Compact 23 inch footprint frees counter space
Resources & Downloads
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Specifications
| Exterior Dimensions | 23"L x 22.5"D x 20"H |
| Oven Interior | 18.5"L x 16"D x 14"H |
| Packaging Dimensions | 25.6"L x 25.6"D x 23"H |
| Net Volume | 2.3 cu. ft. |
| Unit Weight | 60 lb. |
| Gross Weight | 68 lb. |
| Oven Style | Half Size |
| Pan Capacity | (4) 1/2 size sheet pans |
| Number of Racks | 4 |
| Steam Injection | Yes, with broil option |
| Water Connection | 3/4" |
| Temperature Range | 150°F to 500°F |
| Maximum Oven Temperature | 550°F |
| Timer Range | 120 minutes |
| Door | Cool-touch double pane glass |
| Interior Light | Yes |
| Voltage | 208/240V |
| Hertz | 60 Hz |
| Phase | 1 |
| Amps | 11.7 |
| Kilowatts | 2.1 - 2.8 kW |
| Plug Type | NEMA 6-20P |
| Power Cord Length | 71" |
| Exterior Material | Stainless Steel |
| Chamber Material | Stainless Steel |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Half size electric countertop convection oven with steam injection and broil option