Comstock-Castle CCCO-1 Gas Convection Oven, Single Deck, 54,000 BTU

The Comstock-Castle CCCO-1 is a single-deck full-size gas convection oven built for restaurants, bakeries, banquet lines, and ghost kitchens that need 5 full sheet pans per cycle on a single 120V plug. 54,000 BTU, automatic ignition, solid-state controls, two-speed fan, and porcelain interior. NG and LP conversion kit included in the box.

What You Get

• 54,000 BTU single oven cavity, gas-fired
• 5 wire racks with 10 rack positions
• Standard depth (pans load side-to-side, 18 by 26 inch full sheets)
• Independent stainless steel doors with double-pane glazed windows (open one side, keep heat in the other)
• Two-speed hi/low oven blower motor, 1/2 horsepower
• Two interior oven lights
• Solid-state temperature control and electronic ignition
• 120V, 60Hz, single-phase, 6.5 amps, 6-foot cord with NEMA 5-15 plug (no electrician required)
• 3/4 inch rear gas connection
• NG/LP conversion kit included
• Heavy-gauge steel framing with no-sag insulation
• Stainless steel front, sides, and top
• Porcelain easy-clean cavity
• Powder-coated steel legs with casters (4 included, 2 locking front)
• cCSAus design certified and CSA-Sanitation (ANSI-NSF4) certified

Specs at a Glance

Who the CCCO-1 Is For

Pick the CCCO-1 if you need a workhorse full-size gas convection oven on a 120V plug and your menu calls for 5 full sheets at a time. Best fit:

• Full-service restaurants doing 100 to 300 covers a night
• Bakeries running mixed savory and sweet production where standard-depth racks fit the workflow
• Banquet kitchens prepping plated meals in batches
• Ghost kitchens and supermarket hot-bar production
• School and institutional foodservice
• Catering operations

Need bakery-depth pans loading front-to-back for uniform laminated dough rise, or twice the throughput from the same footprint? See the CCCO-2 double stack (108,000 BTU total, two independent cavities) or browse our full convection oven collection.

Why Independent Doors Matter

The CCCO-1 ships with independent stainless doors instead of the 50/50 dependent doors found on cheaper convections. Independent means each door has its own handle and only opens when you pull it. When you're pulling a single sheet off the bottom rack and leaving four pans baking on the top racks, you only break the seal on one side of the cavity. Cuts heat loss roughly in half on every door-open event, which adds up to faster recovery, lower fuel bills, and tighter bake consistency across the shift.

120V Plug-In: No Electrician Required

The CCCO-1 runs on a standard NEMA 5-15 plug at 6.5 amps total draw. Plug it into any dedicated 20-amp 120V circuit. No 208V or 240V upgrade, no 3-phase service required. This is the spec that turns a $6,000 install gotcha into a same-day setup for restaurants in older buildings, food halls, and strip-mall locations wired single-phase.

Installation Requirements

• Gas: 3/4 inch rear connection. Optimal supply pressure 5" WC for natural gas, 10" WC for propane. Pressure regulator on the gas line.
• Electrical: Standard 120V outlet on a dedicated 20-amp circuit. Don't share the circuit with a fryer or refrigerator.
• Ventilation: Gas convection requires a Type 1 grease hood under NFPA 96 (combustion byproducts plus any rendering fat). See our commercial oven hood guide for sizing rules.
• Clearance: 6 inches rear, 1 inch sides, 6 inches above for service access.
• Floor: Level, rated for 400 lbs unit weight. Casters allow rolling for cleaning behind.

How to Use a CCCO-1 (25/25 Rule)

The fan moves heat about 25 percent more efficiently than still-air radiant ovens. Convert any conventional recipe by dropping the temperature 25F and cutting the time 25 percent. A 350F / 60 minute conventional roast becomes a 325F / 45 minute CCCO-1 roast. Full recipe protocols for bread, roasting, and pastry are in our commercial convection oven guide.

Maintenance

• Daily: Wipe porcelain interior with a damp cloth (cold). Empty crumb tray. Vacuum visible debris near fan intake.
• Weekly: Pull racks, clean rack supports, deep wipe cavity walls, clean both glass doors inside and out.
• Monthly: Vacuum fan housing and motor exhaust louvers. Inspect door gaskets. Calibrate thermostat against an external thermocouple.
• Quarterly: Pull fan baffle, clean blades, inspect burner ports for soot.
• Annually: Replace gaskets at first sign of compression set. Technician inspection of igniter and fan motor bearings.

The porcelain interior on the CCCO-1 cleans faster than stainless or aluminized steel: spray, wipe, done. Don't use abrasive scrubbers; they micro-scratch the porcelain and trap grease.

Warranty and Support

Comstock-Castle has built commercial cooking equipment since 1838. The CCCO-1 ships with the manufacturer's standard parts and labor warranty (see manufacturer site for current terms). Parts and field service available through the Comstock-Castle dealer network nationwide.

Frequently Asked Questions

Is the CCCO-1 natural gas or propane?

Both. The CCCO-1 ships configured for natural gas with a propane conversion kit included in the box. Conversion involves swapping the orifice and adjusting the pressure regulator; have a qualified gas technician do it. Optimal supply pressure is 5" WC for natural gas, 10" WC for propane.

How many sheet pans does the CCCO-1 hold?

Five 18" x 26" full sheet pans, one per rack position. The cavity has 10 rack positions so you can space racks closer for shorter items or wider for taller loads.

Does the CCCO-1 need a hood?

Yes. NFPA 96 requires a Type 1 grease hood over gas commercial cooking equipment, including gas convection ovens, regardless of what you cook. The hood handles combustion byproducts and any rendering fat from proteins. Plan for roughly 300 CFM per linear foot of medium-duty wall canopy hood length.

What size electrical service does the CCCO-1 need?

Standard 120V, 60Hz, single-phase, 6.5 amps. The 6-foot factory cord ends in a NEMA 5-15 plug. Plug into any dedicated 20-amp 120V outlet. No electrician install required.

How tall is the CCCO-1 with the casters?

61.7 inches overall height with the standard casters installed. The cavity floor sits at 29.7 inches. Plan ceiling clearance accordingly, plus 6 inches above for service.

What's the difference between standard depth and bakery depth on Comstock-Castle convections?

Standard depth (like the CCCO-1) loads 18 x 26 inch full sheet pans side-to-side. Bakery depth cavities load the same pans front-to-back so the airflow path runs the length of the pan, giving more uniform rise on yeasted breads and laminated dough. Standard depth is the right choice for general restaurant production; bakery depth is the choice for bread-, pastry-, or croissant-heavy menus.

Is the CCCO-1 stackable?

The CCCO-1 is a single deck unit and is not designed to stack on top of another CCCO-1. If you need double-stack capacity, order the CCCO-2 (factory double cavity, 108,000 total BTU, two independent cavities, two NEMA 5-15 cords, two 3/4 inch gas connections). The CCCO-2 footprint matches the CCCO-1.

How long does a CCCO-1 last?

With proper maintenance, 12 to 20 years. The porcelain interior, heavy-gauge steel frame, and solid-state controls (fewer failure modes than digital boards) are built for the long haul. Door gaskets typically need replacement every 2 to 5 years; fan motors run 7 to 12 years.