The right commercial oven will be an essential part of the kitchen at your restaurant or foodservice business. Before making the final purchase, you’ll need to consider the size of your kitchen and how much food you’ll be producing. For example, if you plan on serving a large number of diners daily, you’ll need a larger oven than a small establishment. You should also consider what power source is best for the kitchen. You may want to consider steam or wood-firing, depending on the menu and configuration of your kitchen.
There are various types of a specialised commercial electric oven and cookware to choose from in order to get high quality material for a restaurant. Here is a list of options and we will also provide details on each option below.
- Convection ovens
- Deck ovens
- Rotating deck ovens
- Rapid cook ovens
- Cook and hold ovens
Convection ovens
Commercial convection ovens deliver a consistent temperature that allows your food to cook faster and more evenly. They feature similar controls as a conventional oven, but can reduce cooking times by up to 25%. The lowest setting will reduce cooking time to a few minutes, while high settings will allow large items to bake in an hour. These ovens are designed with low-sided cooking pans for optimal air circulation.
Deck ovens
There are many types of commercial deck ovens to choose from. They can be single-deck or double-deck units, and can be fueled by natural gas, electricity, or liquid propane. Liquid propane units are more efficient and economical than regular heat sources. You can also choose a double-deck or triple-decker design with up to four ovens. Commercial deck ovens are usually made of heavy-gauge stainless steel, and are available in twelve thousand to twenty-four thousand BTU models.
Rotating deck ovens
Rotating deck commercial ovens for restaurants are a versatile option for bakeries and small restaurants. They can cook a variety of items, including pastries, pizzas, and roasted meats. These ovens typically have a large deck made of ceramic, stone, or metal, which can efficiently transfer heat. They require more maintenance, and long recovery times can slow the operation.
Rapid cook ovens
The design of rapid cook commercial ovens can affect the efficiency of the kitchen, as these devices are designed to cook food at an increased rate. However, they can also use a significant amount of power, even when they aren’t cooking. For this reason, the more powerful models may need special wiring and installation. Before purchasing one, check the type of power supply it needs and whether it is UL or not.
Cook and hold ovens
A cook and hold oven is a great addition to a busy restaurant’s kitchen. It will keep food hot until you need it and improve the flow of work. They are available in undercounter, half and full-size models, with shelves and sliding panels for food pans.
Cook and hold ovens reduce food shrinkage. These ovens reduce food shrinkage by up to 20%. They use Delta-T cooking technology to select the proper core temperature for the meat. This automatically raises the oven temperature to a level that is approximately 20degC higher than the desired core temperature, and then maintains the temperature until the oven is turned off. They also have automatic humidity controls to prevent meat from drying out and minimise shrinkage.