Commercial Ovens

There are a multitude of oven types available, each offering different benefits, meaning that some are better suited for certain menu items than others. At Restaurant Equipment Online, we cater to a wide range of establishments and stock all of the key models, including baking ovens, combi ovens, benchtop models, speed ovens, and deck ovens. You’ll also find specialist models like tandoori ovens and pizza conveyor ovens.

Choosing the best commercial ovens for restaurants requires factoring in a few different things. First, you’ll need to look at the space availability you have in your kitchen and check that the footprint of the oven you’re looking at is going to be able to fit. Ensure you’re accounting for extra space around the oven for electrical cables, water outlets or gas. You’ll also need to make sure you can leave enough room for the oven doors to open while still allowing easy and free movement throughout the rest of the kitchen.

Along with the size allowance you have in your kitchen, you’ll need to consider the capacity of the oven itself. Depending on the type of oven you use, the volume you can cook at the same time can vary significantly. For example, if you want to be able to cook higher volumes of food or multiple menu items at the same time, options like combi ovens make this easy. Tray capacity varies widely between models, and the product page states the tray count for each one.

You may also want to look at the various settings that ovens can feature. Whether it’s pre-set options, memory settings that make it easier for staff to repeat recipes perfectly or self-cleaning cycles. Built-in features are worthwhile investing in as they can transform the functionality and efficiency of your kitchen.

Finally, budget is always going to be a consideration, even when you’re investing in something as essential as an oven. At Restaurant Equipment Online, we have a broad range of models with price points to suit every establishment.

Both gas and electric have their own benefits, and choosing the best option for you will depend on a few things. Gas ovens are typically cheaper to run than electric models and also tend to heat up more quickly than electric ovens do.

However, electric ovens deliver a more uniform, even temperature and heat distribution which can be better for when you’re baking. They’re also typically easier to clean than gas ovens, which is a big asset, reducing labour hours required for ongoing maintenance. Electric tends to be the most common choice in commercial kitchens.

If you want the best of both worlds, you can opt for oven ranges, which deliver an electric oven but give you the gas cooking capabilities of a grill or hob on top. Some of the premier models across both gas and electric ovens include GasMax and LUUS.

Combi-steam ovens are one of the most versatile options you can get for your commercial kitchen. They have multiple cooking modes, including convection mode, steam mode and combination mode. This means they’re capable of cooking in a variety of ways, spanning smoking food, steaming, broiling, grilling and roasting.

They’re simple to use and can help streamline the volume of cooking equipment you need on hand. With both dry heat and steam cooking, you can ensure you get the perfect results from every meal. Combi ovens come in a broad range of sizes, and the tray capacity is listed on each product page so you can match it to your peak output.

They’ll typically come with touch screens that make them intuitive to use, along with pre-set and memory settings that help kitchen staff produce consistent results each and every time. One of the best benefits is that it’s common for them to have high-quality self-cleaning capabilities, making the end of a shift faster when it comes to maintenance. One of the top brands we recommend if you’re interested in combi ovens is Fagor, owing to their high-quality design and resilient materials.

Depending on the type of commercial oven you’ve chosen, the amount of cleaning and maintenance you need to complete can vary. Options with a self-cleaning function help to reduce the amount of labour hours needed at the end of each shift. Equally, stainless steel models are easier to clean, particularly those made from 304-grade stainless steel as they’re more resilient and can tolerate exposure to water without rusting.

If you’re cooking fatty or oily menu items, you may experience more built-up grime. The cheaper oven models typically require more effort when cleaning, often needing to be scrubbed more thoroughly in order to get them to a good standard. Some models feature a water drain, meaning you can water blast them to break down the harder-to-remove grime.

To make manual scrubbing easier, you can make a paste from baking soda and apply it to any burnt-on food. Leave it for 15 to 30 minutes, then wipe away with a cloth. Ensure that after you’ve cleaned the oven, you wipe it down with a damp cloth to remove any soap residue before cooking again.

To choose the best size commercial oven for your kitchen, you’ll need to consider both the space you have available and the output you need at peak hours. Ensure you’re factoring in the total footprint of the oven, including the space the doors will occupy when they’re open. You’ll also need to account for space behind the oven for any gas, electric and plumbing installations that need be to added.

Next, consider how many dishes you need to be able to make at one time. If you need a high capacity turnover but are limited in floor space, consider vertical models with multiple trays to facilitate greater production without needing extra ovens. Alternatively, you could also consider benchtop cooking for extra versatility or for more unique menu items that need to be prepared separately.

If you’re unsure of which size you need, you can contact the team at REO. We can help you with a personalised recommendation for the unique space and menu of your kitchen.

Yes, there are several models of commercial ovens that facilitate multiple cooking modes. The best option for roasting and baking in the same oven is a combi-steam oven. You can also achieve this with convection ovens and conveyor pizza ovens.

There is no single figure, because the two things that decide it are how hard the oven is worked and how well it is cleaned. An oven running flat out every day and cleaned loosely will not last anything like the same one cleaned thoroughly and serviced on schedule — that gap is wider than any difference between brands.

Regularly cleaning it, ensuring all the parts are in good working condition if they’re suffering from wear and tear, and getting it serviced when necessary can all help get more working years from it. If your oven utilises water, like combi-steam ovens, we recommend using only filtered water. This helps prevent mineral build-up in the plumbing and is especially important in hard-water areas.

Heavy duty commercial ovens are built around constant use: thicker insulation, sturdier door hinges, stronger shelf runners and controls rated for a hot kitchen. In a venue running long services every day, that construction decides whether the oven lasts years or months.

Match it to the work. Commercial convection ovens suit even baking, commercial deck ovens hold the floor temperature pizza needs, and commercial gas oven ranges put burners and an oven in one footprint.