Commercial ovens can denote ovens meant for commercial use that can handle all kinds of food items. In addition, the term could also refer to specialised ovens designed to prepare specific types of food. This plethora of options and models often makes it difficult for commercial kitchen owners to select the right kind of oven for their facilities. Some of the top selling varieties of commercial ovens in Australia typically include:
- Cook and Hold Ovens: These ovens offer dual functionality. On the one hand, they can operate as slow cookers. On the other, they can also serve as heated holding cabinets that keep food warm and moist until your staff can serve the food. These ovens enable chefs to cook food at low temperatures with gentle heat. This can minimise food shrinkage. Cook and hold ovens can be ideal for roasting or braising various food items. In addition, they can be useful for baking bread.
- Conveyor Ovens: These ovens pull food through the oven on looping conveyor belts. As the food passes through the oven, the oven blows hot air down from the heating elements through a perforated sheet above the food. The velocity of the air increases as it flows through the holes in the sheet. This facilitates the rapid and even cooking of the food through a constant and uniform jet of hot air. Pizza shops and large restaurants often use these ovens extensively.
- Standard or Radiant Ovens: These ovens feature the heating element at the bottom of the unit. This element transmits heat into the main chamber of the oven. These ovens can cook any recipe easily. In addition, they can be very affordable and cheap to repair. Not surprisingly, these ovens have become the most popular commercial ovens in Sydney and other places. However, these ovens can cook food slowly and unevenly on occasions.
- Convection Ovens: These ovens feature fans within the body of the appliance. The fans serve to circulate warm air throughout the oven. The air circulation facilitates the faster and even cooking of food at lower temperatures than those required in standard ovens.
- Deck Ovens: In these ovens, the bottom of the unit remains lined with a heavy stone shelf or deck. When switched on, the oven heats this deck, which cooks food placed directly on the deck. Pizza shops and bakeries rely on these ovens to give breads their characteristic hearth quality.
- Rotisserie Ovens: If you prepare large amounts of meat, you will not be able to do without this oven. Chefs place the meat on rotating spits that turn the meat while it cooks. Thus, the meat does not become dry. And, it retains the juices that would otherwise drop into a pan in conventional ovens. The rotating spits in these ovens will turn the meat in front of the heating source. Alternatively, they will circulate the meat through the oven in a carousel-style hanging basket design. Thus, these ovens can provide the even cooking of meat easily.
- Salamander Broilers: These small ovens come into use for cooking meats such as pork chops and steaks easily. They cook by radiant heat. But, their smaller size enables chefs to place these ovens on countertops or on regular ovens as well. In many cases, these broiler ovens can be useful for preparing speciality items.
- Cheesemelters: Suppliers of commercial pizza ovens in Sydney and other places will typically stock cheesemelters as well. These small countertop ovens come into use for melting cheese. They heat to exceedingly high temperatures that melt cheese rapidly. In addition, these ovens can caramelise various food ingredients or brown various food items. Chefs only use these ovens for finishing purposes because of their lower levels of power.
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