This extra-large-capacity commercial oven holds a twenty-pound turkey and accommodates a standard half-sheet baking pan. Three heating elements, two on the top and one on bottom, speed roasting and are better for baking than the standard oven. The built-in fan, which constantly circulates the heat inside the oven, maximizes the oven"s cooking efficiency without increasing the temperature. Because the air inside the cooking chamber does not remain static, as in traditional bake or roasting ovens, the convection oven cooks foods evenly, faster and with less energy, sealing in delicious flavors and juices. Tip: Using ceramic or glass cooking pans will allow you to lower the cooking temperature by 50 degrees Fahrenheit, saving time and money. The oven measures 23-3/4 by 19-1/8 by 14-1/4 inches, and weighs 38 pounds.