What Kinds of Specialist Commercial Ovens Do Restaurant Owners Often Purchase?

If you were to walk into a commercial kitchen, you would inevitably come across different kinds of ovens. These appliances are an integral part of any kitchen. In commercial kitchens, these appliances assume even greater levels of importance. Without a proper commercial oven, no restaurant will be able to offer a wide range of baked food items. In particular, bakeries would not be able to produce the breads and cookies that are their staple produce. Ovens offer high levels of utility in any kitchen. As such, it is hardly surprising to come across a diverse range of ovens in any commercial cooking equipment showroom.

Owners of restaurants and cafes often prefer to purchase a quality oven that can handle any kind of food item. So, whether you want to roast a chicken or bake a cake, the appliance will be able to deliver on any requirement. But, such appliances can be costly. In addition, they might well be too large to fit into a smaller facility. Doing without a good oven is not a viable option. Therefore, restaurant owners meet their multifarious requirements by purchasing specialist ovens such as:


  • Convection Ovens: Convection ovens are nothing other than the conventional ovens that you might come across in homes and restaurants. They rely on a combination of radiation from the walls and air to cook food. These ovens use fans to force the movement of air to impart greater convective heat. The movement of the hot air serves to cook food more quickly. This feature enables these ovens to operate at much lower temperatures.
  • Conveyor Ovens: These ovens are ideal for use in pizza shops. These facilities often need to produce consistent products on a repeated basis. Conveyor ovens use a blend of high temperatures and timed belts to aid in this process.
  • Deck Ovens: Like conveyor ovens, deck ovens often come into use for baking and pizza operations. These ovens combine high levels of heat with stone decks that retain temperature levels. This combination yields a cooking surface that can produce evenly cooked food in the food chamber. These ovens can consume a lot of space. But, if you’re serving delicate food products, these ovens can be very useful.
  • Charcoal Ovens: These ovens typically serve to enclose a charcoal burning pit. These ovens can cook speedily by virtue of the electric fan within, which serves to circulate the air throughout the food chamber. In addition, the flavour of the food produced by these ovens remains unique.
  • Combination Ovens: Combination ovens are quite popular throughout Sydney and other areas. They are nothing other than a combination of steam and convection ovens. These ovens typically combine an assortment of cooking functions in the same appliance. Combination ovens use dry heat and steam to cook food. In commercial kitchens, chefs use these ovens for steaming, baking, grilling, poaching, blanching, braising and even, frying.
  • Accelerated Ovens: These ovens come into widespread use in fast food restaurants. They are popular in these facilities because they can cook food items in significantly less time. They are especially popular for heating frozen food items.
  • Steam Ovens: These ovens are not very common. People use them for steaming a variety of food items at the same time, without mixing the flavours. So, if you want to steam fish, vegetables and rice simultaneously, you could consider using a steam oven. In many cases, these ovens will require a connection to the water pipes for functioning.