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From baking to grilling: Commercial ovens2026-10-12
Company News | 2025-03-15 18:05:00
From convection to Combination: Which commercial oven do you need?
Commercial ovens are an indispensable fixture in most food service businesses, from small bakeries to large central kitchens. As with most devices, choosing the right commercial oven first requires understanding the type of food you will be cooking and your typical yield needs. There are many types of commercial ovens available on the market: traditional convection ovens, oven-stove combinations, dedicated bench ovens, and more. This guide will explain each type of commercial oven and help you choose the most suitable equipment for your catering business.
A variety of commercial ovens detailed
Commercial ovens can be used to bake, bake, bake and cook menu items of all sizes, including delicate desserts, artisanal pizzas, pre-made vegetables and hearty meats. All commercial ovens are powered by electricity or gas, and gas equipment can sometimes be converted on-site between natural gas and liquefied gas. Most commercial ovens can be double-or triple-stacked to maximize production capacity in high-volume kitchens. These types of commercial ovens may be similar in design and function, but have different uses in food service.
1 .Table conveyor oven
Conveyor ovens provide consistency and precision in cooking, as the conveyor speed and cooking temperature can be adjusted to ensure that each product that passes through cooks evenly. Ideal for high-traffic locations and especially popular among pizzerias. The operator simply places the product at the entrance of the oven and waits for the finished product to come out the other end. These ovens are available in bench and floor models. Non-vented models use technology to eliminate grease vapors and may not need to be installed near the exhaust hood depending on local regulations.
2. Jet conveyor oven
Jet ovens may look similar to conveyor ovens, but they use pressurized air jets combined with radiant heating to significantly speed up the cooking process. This technology makes jet ovens ideal for high-flow operations where food needs to be cooked quickly to shorten wait times or meet production demands during peak hours.
4. Cook in a warm oven
With a cooking thermal oven, the operator can cook food and keep it warm without worrying about it drying out or falling below a safe temperature. These ovens can be switched to the holding function after the cooking stage is complete, but for greater convenience, most devices can be programmed to automatically switch operating modes.
5. Combination Oven
Combination ovens - also known as combination steam ovens and convection steam ovens - combine steam and convection heating to provide the dual benefits of oven and steam cooking. This commercial oven can be a versatile and powerful choice for cooking vegetables, rice, seafood, poultry and other popular meals. These ovens can contain a built-in boiler (called the boiler type), or use an open water tank or sprayer to produce steam (called the boilerless type).
6. Commercial Toaster
Commercial toasters are suitable for coffee shops, medical facilities, hotel operations and other low-traffic catering concepts that require melting, baking and heating appetizers and snacks such as sandwiches, finger foods and pastries. This classic benchtop cooking device is available in a single or double layer design.
7 Smoked Oven
When outdoor cooking is not feasible, the smoked oven is used to provide the familiar barbecue flavor of proteins, vegetables and other meal ingredients. These ovens come in a variety of styles, from floor models designed to roast pork to portable devices that infuse small batches of ingredients with a smoky flavor. Full - and half-size smoked ovens can also be programmed to keep food warm after cooking is complete.
8. Rotary Oven (ROASTER)
Rotary ovens are often used in grocery and convenience stores to easily cook juicy, delicious chicken and display it in eye-catching displays. The commercial ovens come in floor and benchtop models, with sizes differentiated by the number of chickens that can be cooked at a time.
9. Rack Oven
High-flow kitchens may benefit from the productivity and versatility of rack ovens. These large units provide steam and dry heat for baking, Browning and cooking. They use a rotating rack to move the pan around in the cabinet, ensuring that the food cooks evenly.