Commercial Ovens

Convection oven

Generally more compact than a full oven range, the convection oven uses an internal fan to distribute heat throughout the cabinet.

This reduces cooking times and meat shrinkage, meaning more product to sell and less waste.

Reasons to believe

  • Fast: fan heat distribution reduces cooking times by around 25%
  • Even cooking: a consistent temperature throughout the oven ensures food cooks the same regardless of which shelf it’s on
  • Better browning: the improved air distribution helps to render fat and brown food better than static ovens
  • Better yield: reduced cooking times mean meats retain more of their weight
  • GN compatible: many convection oven are gastronorm compatible, allowing quick transfer of pans between appliances

Combination oven

Combi ovens are generally the most advanced and powerful cooking appliances in the professional kitchen.

They can do the job of multiple cooker types in one single appliance, removing the need to transfer pans between appliance and therefore saving time and energy.

Reasons to believe

  • Very flexible: capable of steaming, frying, roasting, baking, stewing, braising and more
  • Space saving: as everything can be done in a single machine, you may not need other bulky appliances
  • Manual or programmable: either control the combi yourself, or push a single button for complex multi-stage cooking - the choice is yours. Modern programmable versions usually have intuitive touch screen control and Wi-Fi connectivity
  • Better browning: exactly the same as convection ovens, combi ovens distribute air to render fat and brown food better than static ovens
  • Precise: create dishes just how you want. Even manual versions are designed for accurate temperature control
  • Size: combination ovens are available in a range of sizes, from small countertop versions all the way up to large roll-in versions

Conveyor oven

When it comes to high volume consistent cooking, a conveyor oven is an excellent choice.

Commonly used in takeaways or food halls, these quickly cook foods such as pizza, burritos, pies and more by using a set of rollers to slowly pull food past the powerful cooking elements.

Reasons to believe

  • Consistent: as the conveyor speed stays consistent, pies and pizza are cooked the same every time - great for multi-site businesses
  • Easy to use: once the oven is on, all the user needs to do is place the food onto the conveyor - no buttons to push or costly training required
  • Stackable: both deck and conveyor ovens are usually stackable to double or even triple output

Charcoal oven

Cooking much hotter and faster than traditional ovens, charcoal ovens are perfect for producing delicious steaks, vegetables and fish in a front of house environment, for a bit of theatre.

Reasons to believe

  • No gas or electricity: standalone units use wood or charcoal to cook - no hardwiring or plumbing required
  • Indoor or outdoor: the traditional chargrill taste and texture - great cooking results wherever you need it
  • Glass door: customers can see the flames, adding theatre to the cooking process

Steam oven

A standalone steam oven is great at large scale cooking whilst retaining nutrients and reducing food shrinkage.

Reasons to believe

  • High capacity: steam ovens usually have a generously sized GN compatible interior - perfect for transferring pans between appliances
  • Flavour retention: steam cooking helps to seal in flavours, vitamins and moisture, keeping food much closer to its natural state in comparison to conventional cooking
  • No flavour transfer: steam cooking reduces the chance of flavour transfer, meaning you can confidently cook multiple dishes at the same time

Cook and hold oven

Whilst the tech dates back to the 70s, cook and hold ovens are still hugely popular to slowly and gently cook meats for deliciously tender results.

Some cook and hold ovens are available with smoker attachments to create that distinctive BBQ pulled pork or beef brisket taste.

Reasons to believe

  • Simple and efficient: specially designed elements and insulation mean it’s often more economical to cook & hold instead of conventional oven roasting
  • Tender meats: meats cooked in a cook & hold are incredibly tender and fall apart
  • Extended hold times: perfect for all-day carveries or for cooking well in advance of service