Commercial ovens

The types of commercial oven

• The convection ovens cook with fan-forced air on several GN or 600 x 400 mm trays, electric or gas, with steam or humidity depending on the model.
• The professional pizza ovens bake on a refractory floor or stone, or in a conveyor tunnel, electric, gas or wood-fired.
• The bakery ovens bring together bread and pizza ovens with refractory deck, convection ovens for bakeries and combi ovens, most with 600 x 400 mm trays.
• The charcoal ovens roast with charcoal, in a grill oven or a horizontal spit roaster.
• The regeneration and steam ovens bring chilled or frozen dishes back to serving temperature, or cook with pressurised steam.
• The high-speed ovens combine convection and microwave, and in some models impingement, to speed up cooking.

The baguette and snack ovens are compact 4-tray convection ovens for part-baked bread, baguettes and pastries. They form a range of their own within Cooking and heating.

Convection, combi, pizza or charcoal

The convection oven spreads heat with a fan and works several trays at once; even if it adds steam or humidity, it is still a convection oven. The combi oven combines convection and steam in different cooking modes and is operated with a touch screen. The pizza oven bakes directly on the refractory base and the charcoal oven, with the heat of charcoal.

Before choosing a commercial oven

• What you are going to cook: trays, pizza, bread, charcoal grilling, regeneration or fast cooking.
• The energy available: 230 V, 400 V three-phase, gas, wood or charcoal.
• The capacity: trays, pizzas per bake or covers.
• The space and, for gas, wood and charcoal, the flue.

Industrial oven models

Frequently asked questions about commercial ovens

Which oven is right for bread and pastries?

Bakery ovens and convection ovens for 600 x 400 mm trays. For baking part-baked bread in small batches there are the baguette and snack ovens.

What is the difference between a convection oven and a combi oven?

The convection oven cooks with fan-forced air and can add steam or humidity. The combi oven combines convection and steam in different cooking modes and is operated with a touch screen.

What is the difference between a GN tray and 600 x 400?

The Gastronorm tray is the kitchen size and 600 x 400 mm is the bakery and pastry size. Each oven states on its product page the size it takes.

How long does shipping take?

Commercial ovens ship in 3 to 5 days.

See our full range of cooking equipment for catering.