Restaurant ovens/commercial ovens are one of the most important purchases any restaurant will make. Getting the right oven for the right business is a major key as there are many things to be considered before making a purchase.
The first decision to be made is whether your restaurant requires an oven range, convection oven, or combination oven.
Oven ranges are the most common model of restaurant oven and allow businesses to save space through cooking multiple dishes at once and utilize gastronomes resulting in a quicker transfer of pans between appliances. Commercial oven brands such as blue seal oven ranges are known for their quality and reliability. Additionally, Goldstein oven ranges are a great alternative used by many restaurants across Australia as are cobra oven ranges.
Convection ovens otherwise commonly known as fan ovens allow for even distribution of heat throughout the oven. This results in the reduction of meat shrinkage and cooking times improving efficiency for any restaurant. A popular choice of this type of commercial oven includes turbofan electric convection ovens allowing for better yields and fast cooking times. Another favorite amongst clients is the turbofan electric convection oven which is a very advanced convention oven.
Combination ovens are the most advanced type of oven that saves time and energy through cooking using steam, convention, or even both, meaning that pans do not need to be transferred. Due to combination ovens generation of a lot of steam, they require connection to a mains water supply. Unox bakery and convection ovens produce great ovens that are sure to bring efficiency and reliability to any kitchen.
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