Table of Contents

• Commercial Ovens
• Convection Ovens
• Combi Ovens
• Deck Ovens
• Conveyor Ovens
• Pizza Ovens
• Rotisserie Ovens
• FAQ

Commercial Ovens

Commercial ovens serve as the operational backbone for many restaurants, which is why if your concept requires any oven involvement- it’s essential to do the appropriate research to find the oven best suited for your needs. Ovens typically are designed to efficiently handle large volumes of food preparation. Various configurations such as convection ovens, combi ovens, deck ovens, conveyor ovens, pizza ovens and rotisserie ovens will all be covered in this article. Choosing different types of ovens can influence cooking speed, consistency, versatility and food quality.

Convection Oven

Commercial convection ovens utilize fans to circulate hot air evenly throughout the oven cavity, significantly reducing cooking times and ensuring consistent results. They are ideal for baking, roasting, and reheating tasks in restaurants, bakeries, and institutions.

Example Commercial Convection Oven
The Blodgett ZEPHAIRE-200-E earns high marks for its dual-flow air system, preventing flavor transfer between dishes. Its robust construction and user-friendly controls make it ideal for high-volume kitchens prioritizing consistent results.

Common Commercial Convection Oven
The Vulcan VC5GD dominates market share for its simplicity, reliability, and affordability. It offers straightforward manual controls, durable construction, and efficient operation, making it popular across various restaurant segments.

Example Convection Ovens by Restaurant Types

• Bakery: Doyon JA14 with steam injection for artisan bread and pastries
• Pizza Shop: Bakers Pride GDCO-E2 double-stack ovens, ideal for uniform pizza baking
• Casual Dining: Garland MCO-ES-20S Master Series convection ovens for versatile menu items
• Cafeteria: Southbend GS/20SC double-deck ovens for high-volume production

Example Convection Ovens for Ghost Kitchens (Budget-Based)

• High Budget ($8,000–$13,000): Moffat E35D6-26[1] Turbofan digital control ovens for precision cooking
• Medium Budget ($6,000–$8,000)[1]: Garland MCO-ED-10-S convection ovens, balancing performance and cost
• Low Budget ($2,000-$4,000)[1]: Atosa ATCO-513B-1 ovens providing reliable entry-level operation

Buying Considerations:

• Choose convection ovens with multi-speed fans for flexible cooking.
• Look for models with steam injection for baking applications.
• Prioritize energy efficiency ratings to save on operational costs.

Commercial Rotisserie Ovens

Commercial rotisserie ovens provide even cooking, moisture retention, and visual appeal, ideal for roasting whole chickens, meats, and vegetables in deli departments, grocery stores, restaurants, and specialty eateries.

Example Commercial Rotisserie Ovens:
Alto-Shaam AR-7E rotisserie ovens are known for consistent heat retention, precise electronic controls, self-basting cooking cycles, and attractive product presentation. Hobart's KA7E rotisserie ovens also excel, offering reliable performance, easy loading, and attractive merchandising capabilities.

Rotisserie Oven Buying and Maintenance Tips:
Consider cooking capacity, visibility for merchandising, ease of loading/unloading, and cleaning simplicity. Regularly clean drip pans and internal surfaces, inspect seals and heating elements, and maintain proper lubrication of rotating mechanisms.

Rotisserie Ovens: Ideal Restaurant Types

• Grocery Store Delis & Prepared Food Departments: Alto-Shaam AR-7E rotisserie ovens showcase attractive merchandising, enhancing impulse buys and customer satisfaction.
• Casual Chicken Restaurants & Specialty Rotisseries: Hobart KA7E rotisserie ovens deliver consistent, flavorful results ideal for specialty roasted chicken menus.

Mediterranean & Middle Eastern Restaurants: Rotisserie ovens are excellent for preparing shawarma, gyro, and other spit-roasted meats, contributing authentic flavors and visual appeal.

Combi Oven (Steam + Convection)

Combi ovens combine convection heat and steam injection, offering chefs unparalleled cooking versatility. These ovens efficiently handle roasting, steaming, proofing, baking, and reheating, ideal for kitchens requiring multifunctional equipment.

Example Commercial Combi Oven
The Rational iCombi Pro 20-1/1 is top-rated for its intelligent cooking systems, auto-adjusting to food loads, and achieving precise cooking outcomes. Its ConnectedCooking platform supports remote monitoring and HACCP documentation compliance.

Common Commercial Combi Oven
The Cleveland Convotherm C4ED10.10ES is favored for intuitive controls, consistent cooking results, and ease of use, making it ideal for a wide range of kitchen types.

Example Combi Ovens by Restaurant Types

• Fine Dining: Rational iCombi Pro XS for precise temperature and humidity control
• Healthcare: Alto-Shaam CTP7-20G gentle cooking methods for dietary needs
• Hotel/Banquet: Convotherm maxx pro series large-capacity ovens for mass catering
• Institutional: Vulcan ABC7E-480 CombiSlim models for compact spaces

Example Combi Ovens for Ghost Kitchens (Budget-Based)

• High Budget ($25,000–$35,000)[1]: Rational iCombi Pro 10-1/1 advanced multifunctional ovens
• Medium Budget ($15,000–$20,000)[2]: Alto-Shaam CTC7-20E Combitherm ovens balancing functionality and cost
• Low Budget ($8,000–$13,000)[1]: Vulcan 101E-240 providing reliable performance for cost-sensitive operations

Operational Tip:
Consider models with programmable settings to streamline kitchen workflow and reduce training time.

Deck Oven

Deck ovens feature stone or brick hearth cooking surfaces, making them essential for artisan breads, pizzas, and pastries. These ovens offer precise heat retention and distribution, ideal for achieving authentic baking results.

Example Commercial Deck Oven
The Polin Stratos 4.66 is highly regarded by artisan bakers due to its steam injection capabilities, independent deck controls, and consistent baking outcomes.

Common Commercial Deck Oven
The Bakers Pride Y-600 remains a popular choice, especially in pizzerias, featuring dual 60" stone decks and robust construction designed for continual use.

Example Deck Ovens by Restaurant Types

• Artisan Bakery: Miwe Condo modular systems for flexible and precise baking
• Pizza Restaurant: Montague 25P double-deck ovens, ideal for thin-crust pizzas
• French Bakery: Bongard Soleo steam decks for perfect bread crust
• Bagel Shop: Sveba Dahlen DC-Series, known for rapid heat recovery

Example Deck Ovens for Ghost Kitchens (Budget-Based)

• High Budget ($25,000–$50,500)[3]: Bakers Pride EP-2-8-5736 ovens offering durability and excellent performance
• Medium Budget ($8,000–$12,000): Moretti Forni Serie P modular deck ovens for ultimate flexibility and baking precision
• Low Budget ($3,000–$5,000)[3]: Omcan PE-IT-0045 entry-level deck ovens suitable for smaller operations

Maintenance Tip:
Regularly clean deck surfaces and inspect burners or heating elements to maintain consistent heat transfer.

Conveyor Oven

Commercial conveyor ovens use continuous belts to move food through heated chambers, ideal for high-volume consistent cooking in pizza chains, sandwich shops, and quick-service restaurants.

Example Commercial Conveyor Oven
The TurboChef HhC 2620 earns exceptional ratings for its impingement technology, cooking up to 12 times faster than conventional ovens. It offers compact, ventless operation ideal for diverse kitchen layouts.

Common Commercial Conveyor Oven
The Lincoln 1116-000-V Impinger II is widely adopted in pizza chains due to its FastBake technology, delivering consistent, efficient cooking results.

Example Conveyor Ovens by Restaurant Types

• Pizza Chain: Edge 60 Dual Belt conveyor ovens for high-output pizza production
• Fast Food: Ovention Matchbox M360 rapid cooking systems
• Sandwich Shop: TurboChef Tornado series for consistent sandwich preparation
• Airport/Travel: Merrychef eikon e4s accelerated cooking ovens

Example Conveyor Ovens for Ghost Kitchens (Budget-Based)

• High Budget ($35,000–$50,000)[1]: Lincoln 1180-3G conveyor ovens for balanced cost and performance
• Medium Budget ($25,000–$35,000)[4]: Middleby Marshall X70-1 X-Series ovens, known for speed and reliability
• Low Budget ($4,000–$6,000)[5]: Star 214HX Miniveyor Conveyor Oven compact conveyor ovens for smaller scale operations

Buying Tip:
Evaluate conveyor speed and temperature range to ensure compatibility with menu items and production volume.

Commercial Rotisserie Ovens

Commercial rotisserie ovens provide even cooking, moisture retention, and visual appeal, ideal for roasting whole chickens, meats, and vegetables in deli departments, grocery stores, restaurants, and specialty eateries.

Top-Rated Commercial Rotisserie Ovens:
Alto-Shaam AR-7E rotisserie ovens are top rated for consistent heat retention, precise electronic controls, self-basting cooking cycles, and attractive product presentation. Hobart's KA7E rotisserie ovens also excel, offering reliable performance, easy loading, and attractive merchandising capabilities.

Rotisserie Oven Buying and Maintenance Tips:
Consider cooking capacity, visibility for merchandising, ease of loading/unloading, and cleaning simplicity. Regularly clean drip pans and internal surfaces, inspect seals and heating elements, and maintain proper lubrication of rotating mechanisms.

🍗 Rotisserie Ovens: Ideal Restaurant Types

• Grocery Store Delis & Prepared Food Departments: Alto-Shaam AR-7E rotisserie ovens showcase attractive merchandising, enhancing impulse buys and customer satisfaction.
• Casual Chicken Restaurants & Specialty Rotisseries: Hobart KA7E rotisserie ovens deliver consistent, flavorful results ideal for specialty roasted chicken menus.
• Mediterranean & Middle Eastern Restaurants: Rotisserie ovens are excellent for preparing shawarma, gyro, and other spit-roasted meats, contributing authentic flavors and visual appeal.

FAQs About Commercial Ovens

How do I choose the right type of commercial oven?

• Select ovens based on your menu requirements, volume, available floor space, and cooking speed needs.

Are gas or electric commercial ovens better?

• Gas ovens typically offer rapid heating and precise control; electric ovens provide simpler installation, greater energy efficiency, and ease of maintenance.
• A user on an online discussion platform suggests that “Electric is certainly simpler and safer, you won't have to worry about leaks or potentially harmful byproducts of burning gas. On the flip side, gas does heat up faster and is generally lower cost of use. So for performance and cost, I'd go with gas. For durability and safety, go with electric” r/BuyItForLife

[1]KaTom Restaurant Equipment

[2] Restaurant and More

[3] Restaurant Supply

[4] Pizzaovens

[5] Webstaurant Store

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