Commercial Ovens-The Complete Guide

Commercial Ovens: The Complete Guide to Buying in 2022  

Commercial ovens are the backbone of most restaurants and bakeries, and there are many things to consider when purchasing your own commercial oven.

There are two main types of commercial ovens, gas and electric, with each having its own advantages and disadvantages. Which you buy will depend on how much money you want to spend up front and how much labor you want to invest in maintaining your commercial oven over time.

Both types can be purchased second hand, so if you’re just starting out, you might not want to pay top dollar right away.

How many types of Commercial Ovens on the market

There are two common categories of ovens: Range Oven & Deck/Pizza Oven

Standard Convection Oven:

The matrix in Table 1 presents the characteristics of each sub-category, along with common use and customer application. Standard ovens use natural convection (hot air currents) and radiant heat to cook food products.

These ovens can be used for nearly all types of food preparation. Standard ovens do not use blowers or fans to move air inside the cavity for precision-baking sensitive pastry products such as meringues, cream puffs, and pastry shells.

Standard ovens are the least expensive but are not as fast-cooking or flexible as forced convection ovens. Standard ovens usually have simple controls, limited to a thermostat and a selector that allows the oven to bake or broil. Modulating thermostats, which adjust the burner incrementally, are most common.

Range Oven:

Commercial Range Oven-All India Kitchen-Commercial Kitchen Equipment
Range Oven

Range Oven The most common standard oven is the range oven.
Range ovens are part of the base of a range top. They are the familiar type of oven seen in most residential applications.

Gas range ovens are heated with atmospheric gas burners directly below the oven cavity. The flue gases are routed around and through the cavity.
In electric ovens, the elements are placed on the top and bottom of the cavity, adding radiant and convective heat; they may also be positioned below the cavity.

Deck Oven:

Double Deck Baking Oven-Double Deck Bakery-Oven-Double Deck Electric Baking Oven
Double Deck Baking Oven

Deck Oven These ovens have a flat, wide cavity. The cavity floor is referred to as a deck, and placing pans or food products directly on the deck surface is usually possible.

These ovens are usually freestanding and may consist of one to four stacked compartments. Compartment size and construction vary. The manufacturers of these ovens describe them as being used for deck cooking.

It is possible to combine baking and roasting compartments into one oven with multiple cavities; the baking compartments are about half the height of the roasting compartments (7″ vs 15″). Specialised deck ovens for baking pizza may have modified decks and dampers to adjust the temperature. Deck ovens also can be used to cook a wide variety of other foods; the limiting factor is the height or thickness of the food product.

Convection Oven:

Convection Oven-Commercial Oven
Convection Oven

Convection ovens force air through a motorised fan (or blower) which blows heated air throughout the cavity. The fan’s speed affects cook time and uniformity, as does the airflow pattern through the interior. Gas convection ovens are available with single or multiple burners.

Burners are usually located at the bottom of the oven cavity or between the cavity and the insulated oven wall. Until recently, most gas convection ovens have used atmospheric rather than infrared burners. Most gas convection ovens are indirectly fired. Manufacturers differ in how they route the flue gases and mix them with cavity air.

Gas burners may be protected from air currents by an arrangement of baffles. The flue gases are directed around or through the cavity. Alternatively, the flames and flue gases may be directed into tubes that act as heat exchangers and vent into the flue.

Convection ovens can accommodate either full-size or half-size sheets, depending on whether they accept larger 18 x 26 x 1″ sheets or smaller 18 x 13 x 1″ sheets. Fullsize ovens have large interior cavities capable of handling up to six full-size pans.

Half-size models accommodate up to five half-size pans. Countertop and range-type convection ovens are also available, as are high-capacity rolling or rack ovens.

The convection principle has also been applied to conveyors and rotisserie ovens. In general, convection ovens offer more control over cooking than standard ovens. Convection ovens generally use accurate electronic sensors and thermostats.

Many gas models feature electronic ignition and controls. Also, most newer gas and electric models have programmable cooking computers. Some ovens allow the user to control cooking by regulating fan speed, temperature, humidity and cooking time.

Rack Oven 

Rack Oven-bakery Oven-Commercial Kitchen Equipment-All India Kitchen
Rack oven

Rack ovens are tall stainless steel boxes. The rack oven is capable of producing uniformly cooked products in high volume.

Heat Transfer Method Natural Convection Radiant Heat Natural Convection Radiant Heat Conduction Convection Radiant Heat Forced convection Radiant and Conductive Heat Steam Forced Convection Radiant Heat Steam Convection Radiant Heat Natural Convection with Conduction Convection Radiant Heat Common Use Baking and roasting a variety of food.

Ideal for precision baking. Baking and roasting a variety of food. Ideal for baking and pizza. Baking and roasting a variety of food. Baking and roasting or reheating a variety of food.

Multi-purpose for various food: Baking, Roasting, Broiling Steaming Primarily used for pizza. Cook and market a variety of foods. They are primarily used for chicken.

Customer Application Usually specified for smaller operations Pizza operations, bakeries, hotels, hospitals, cafeteria kitchens Bakeries, chain restaurants, hotels, hospitals, cafeteria kitchens Hospitals, hotels, hospitals, cafeteria kitchens Institutional, restaurants, kiosks, and supermarkets High volume, limited menu operations Chain restaurants and supermarkets.

Inside the oven, a motorized lift revolves around the rack for even cooking. Rack ovens use forced convection, and many can inject steam into the cavity to enhance the shine and crust of baked goods.

Combination Oven 

Rational Combi Oven-Commercial Combi Oven
Combi Oven

Combination ovens are convection ovens that include a steam generator. The oven can be operated as a convection oven, as a pressureless steamer, or in “combination” mode.

Combination ovens can hold either traditional-sized half- and full-sized sheet pans or steam pans. They progress from smaller countertops or half-size units to full-size combination ovens and floor-mounted, full-sized units that hold up to 20 standard sheet pans. Large-capacity roll-in rack models are also available.

Electric combination ovens dominate the marketplace; however, several manufacturers have recently introduced gas alternatives. Many gas models are now available.

Conveyor oven:

Conveyor Oven Essentially, conveyor ovens are rectangular housing containing a baking cavity or chamber open on two opposite sides. A conveyor system carries the product through the baking chamber on a wire rack. 

A conveyor oven can be equipped with multiple conveyors to move products at different speeds. Oven controls adjust both the heat input and speed of the conveyor.

Newer conveyor oven designs may incorporate multiple cooking zones within the cooking chamber, with three typical cooking zones. Some conveyor ovens have a hinged glass door alongside the chamber to allow the loading and unloading of food. Conveyor ovens are available using four heating processes:

  • Infrared, natural convection with a ceramic baking hearth.
  • Forced convection.
  • A combination of infrared and forced convection.

The ovens are available in many different sizes and configurations. Most ovens can be stacked up to three units high, significantly increasing production capacity without requiring increased floor space. Gas leads in this market. 

Rotisserie Oven 

Rotisserie Oven
Rotisserie Oven

Rotisserie ovens are designed for batch cooking, with individual spits arranged on a rotating wheel or drum within an enclosed cooking cavity.

The heat source may be a gas burner or electric element. Some rotisseries incorporate high-wattage quartz lamps for display and browning.

For gas rotisserie ovens, several gas-fired burner systems are available. Single heat-source systems include atmospheric flame type, radiant and infrared.

There also are dual burner systems that combine infrared with an open flame and radiant heat. Most gas models feature electronic ignition systems. Rotisserie ovens range in size from high-volume floor models to space-saving countertop models.

Oven TypeStandard
Fuel SourceGas or ElectricGas and ElectricGas and ElectricTypically GasGas and ElectricGas and ElectricGas and Electric
Typical Input Rates:       
Gas (kBtu/h)35 – 4520 – 12015 – 100125 – 37568 – 212120 -15040 – 60
Electric (kW)7 – 96 – 122 – 40 10 – 6335 – 454 – 12
Typical Capacity/ Dimensions1 Cavity
36” wide x
30” deep x
30” high
1-3 Cavities
7” – 15” high
Full-Size: 6 sheet pans
Half-Size: 6 sheet pans
1 Cavity
20 – 40
sheet pans
1 Cavity Varied sizes1-3 Units
Varied sizes
1 Cavity Varied sizes
Heat Transfer MethodNatural ConvectionNatural ConvectionForced ConvectionForced convectionForced ConvectionForced ConvectionForced Convection
 Radiant HeatRadiant Heat ConductionRadiant HeatRadiant and Con- ductive Heat
Radiant Heat SteamRadiant Heat
Natural Convection with Con- duction
Radiant Heat
Common UseBaking and roasting a variety of food. Ideal for precision baking.Baking and roasting a variety of food. Ideal for baking and pizza.Baking and roasting a variety of food.Baking and roasting or reheating a variety of food.Multi-purpose for a variety of food:
Baking Roasting Broiling Steaming
Primarily used for pizza.Cook and market a variety of foods. Pri- marily used for chicken.
Customer ApplicationNormally specified for smallerPizza opera- tions, baker- ies, hotels,Bakeries, chain restau- rants, hotels,High- volume operationsInstitutional, restaurants, kiosks andHigh- volume, limitedChain res- taurants and Super-
 operationshospitals,hospitals, Supermar-menu op-markets
  cafeteriacafeteria ketserations 

Do I need an exhaust hood with my oven?

If you’ll be using your oven for cooking at high temperatures, then you’ll need an exhaust hood to remove heat and fumes from the kitchen. But if you’re only using your oven for lower-temperature cooking, then an exhaust hood isn’t necessary.

Commercial oven prices can range from a few hundred dollars to several thousand, so it’s important to know what features you need before making a purchase.

An industrial commercial oven is usually more expensive than residential models because they offer more precise temperature control and have longer warranties.

A Commercial oven for sale will come with one or two metal racks that fit on metal shelves inside the chamber.

What size do I need?

There’s no one-size-fits-all answer when it comes to commercial ovens. The size you need will depend on the type of restaurant you have, the menu you serve, and how many customers you have. But as a general rule of thumb, most restaurants will need a medium or large oven.

These are suitable for smaller pizzerias, bakeries, or other food establishments with low demand. Larger commercial ovens will work better for larger pizzerias, hotels, or other establishments that expect high customer volume. It’s important to keep these factors in mind when determining which commercial oven size is right for your establishment.

What features are available on commercial ovens?

Different commercial ovens offer different features, so it’s important to know what you need before making a purchase. For example, some commercial ovens come with a built-in steam system, while others have a self-cleaning function.

Other features to consider include the size of the oven, the type of fuel it uses, and the warranty. If you’re cooking on a large scale, then an industrial commercial oven is your best bet.

Smaller restaurants can use smaller commercial ovens like pizza ovens or hot dog rollers. Industrial commercial ovens are typically used for fast food chains and big restaurant chains that cook hundreds of meals at once.

These ovens are also great for cooking frozen food items because they heat up faster than other types of commercial ovens.

They usually take between five and 10 minutes to preheat, which means your staff will spend less time waiting around. However, commercial ovens for restaurants can be very expensive, so make sure you invest wisely!

What is the advantage of buying refurbished commercial ovens?

If you’re looking for a commercial oven on a budget, then buying refurbished is a great option. You can often find ovens that are deeply discounted and still in good condition.

However, there are a few things to keep in mind before making your purchase.

First, the warranty will be less than what you would get if you bought new. Second, because these ovens have been used before, they might need some repairs after being used again. Third, the quality of the oven might not be as high as it would be if it were new.

Fourth, if you want to resell the oven later on down the line, then this may not be a viable option since refurbished equipment is difficult to sell unless it’s really expensive or really well-made.

How should I purchase commercial oven equipment?

When purchasing commercial oven equipment, it is important to consider your needs and budget. Some factors to keep in mind include the size of the oven, the type of food you will be cooking, and the features you need.

There are many different types of commercial ovens on the market, so it is important to do your research before making a purchase. With so many options available, this guide will help you find the perfect commercial oven for your needs.

First, we will explore what types of commercial ovens are on the market. Next, we’ll take a look at various costs associated with buying a new oven or upgrading an existing one. Finally, we’ll discuss which brands offer dependable products that can meet your needs without breaking the bank.

Commercial ovens come in three main varieties: convection, rotisserie, and infrared. Convection ovens use circulating hot air while rotisserie ovens rotate meat through heated gas flames.

Infrared commercial ovens emit radiation from within the oven cavity to cook meats and other foods evenly throughout their interior. One factor to consider when deciding on a model is how much space you have available.

How should I install a new commercial oven?

When installing a new commercial oven, be sure to consult with the manufacturer first. They will be able to provide you with specific instructions on how to properly install the oven.

Next, you’ll want to clear out an area in your kitchen that is large enough to accommodate the oven. You’ll also need to make sure that the area is well-ventilated.

Once you have an installation location, you can begin installing the oven according to the manufacturer’s instructions. If you’re lucky, there may be someone at the store who has experience with installing commercial ovens and they might even offer to help.

If not, just follow the steps and do your best!

Be patient and take care of yourself. After all, it’s only natural to feel overwhelmed when tackling something like this for the first time. But as long as you are careful and take your time, everything should turn out great. Congratulations on becoming the proud owner of a brand new commercial oven!

Where can I find used restaurant equipment for sale?

When you’re first starting out in the restaurant business, it’s important to keep costs low. One way to do this is by purchasing used restaurant equipment. Here are a few tips for finding used restaurant equipment for sale

1) Look on sites like eBay and Craigslist.

2) Check in with friends and family members who might be interested in selling their equipment to start saving money too.

3) Check with restaurant associations or networking groups to see if they have any available listings.

4) Use your favorite search engine to find listings of equipment that have been sold recently on Craigslist or eBay. 

If you find something that looks promising, be sure to ask the seller for all of the details before making an offer.

The Best 5 Brands for Commercial Oven

When it comes to commercial ovens, there are a few brands that stand out from the rest. If you’re looking for the best commercial oven for your business, then you should definitely consider one of these five brands. They offer quality products at reasonable prices. Here is a list of our favorite 5 brands.

Rational – One of the top brands when it comes to commercial ovens. Their products come with an industry-leading 10 year warranty and they have 4 models available. 

Rational Combi Oven-Commercial Combi Oven
Rational Combi Oven

Convotherm– A great brand that offers their own patented technology, Convotherm makes their commercial ovens with durable materials and high quality components which will last a long time. For example, their TG500B has been tested and certified by ETL so you know you’re getting a product that’s up to safety standards.

Convotherm Combi Oven-Commercial Combi Oven
Convotherm Combi Oven

Bakers Pride – With affordable pricing and innovative cooking technologies, this company offers commercial ovens made for all types of businesses including restaurants or bakeries. They also offer replacement parts so if something goes wrong with your oven, they can help get it back up and running as quickly as possible.

Electric Deck Oven-Triple Deck Oven-Commercial Triple Deck Oven-
Bakers Pride – Electric Deck Oven

Hoffmann Equipment – Like many other companies on this list, Hoffmann Equipment offers different levels of ovens depending on what you need. From small kitchens to large ones, they’ve got an option for everyone.

Gravity Convection Oven-Commercial Kitchen Equipment-all india kitchen
Gravity Convection Oven

Carbolite Gero Ovens – Professional Ovens provides customers with a complete line of gas and electric convection ovens at competitive prices without sacrificing quality. You’ll find their commercial ovens made from the highest grade stainless steel ensuring durability while providing superior performance.

Carbolite Gero-Oven-Commercial Kitchen Equipment-All India Kitchen
Carbolite Gero Oven

Final Thought

As you can see, there are a lot of factors to consider when purchasing a commercial oven. However, if you take your time to do your research and figure out what you need, you should be able to find the perfect oven for your business.

Just remember to consider your budget, the size of the oven, and the features that you need before making your final decision.

There is no reason why you should have to settle on an oven that doesn’t work well with your needs.

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