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Commercial Duck Ovens

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Commercial duck ovens are built for roasting whole ducks and poultry hanging on hooks, which is how Chinese barbecue shops and Asian restaurants produce crisp-skinned roast duck and pork.

They run hot with the birds suspended so fat drains and skin crisps evenly. See commercial rotisseries and commercial charcoal grills and ovens.

Putting a roast duck counter into a kitchen for the first time? Request a callback and we will go through the oven, the extraction and the hooks and trays with you.

These are the top FAQs for Commercial Duck Ovens

How many birds does a duck oven hold?

Capacity is listed per model by hooks or birds. Size to your busiest day, since roasting takes time and cannot be rushed.

See commercial cooking equipment.

Gas or charcoal?

Gas is easier to light and easier to hold at a set temperature through a shift. Charcoal gives you a smoke flavour you cannot get from gas and a more intense heat, and in return it takes more managing during service.

What extraction does it need?

Roasting at these temperatures produces heat, smoke and fat vapour, so dedicated extraction is required. Confirm locally before ordering.

See commercial kitchen exhaust hoods.

How is fat handled?

Fat drains to a tray below the birds, which has to be emptied and cleaned regularly. Letting it build up is a fire risk.

See cooking equipment cleaners.

Where is roast product held?

Hot display for service, chilled storage for the rest. Both have food safety requirements set locally.

See hot food displays.

What else does a barbecue shop need?

Hooks and trays for the oven, display for the counter and solid refrigeration behind it.

See commercial under bench fridges.