Comparing 3 Common Types of Commercial Ovens

Standard ovens: As the name implies, this type of oven is common and widely used in commercial kitchens across the country. You may also see these called radiant ovens from time to time. The main thing to remember about the standard oven is that it uses a heating element within the unit to generate heat and bake your food. One of the reasons this is such a common oven is because it tends to be less expensive. It can also be easier to repair, using common parts and being less complex. However, these types of ovens are not always energy efficient, and can cook unevenly. This is due to the nature of cooking with the type of radiant heat that comes from heating elements. Convection ovens: The convection oven is kind of like a cousin to the standard oven in how it works. The main difference is that convection ovens use moving air to create heat that evenly, and more quickly, cooks’ food. You can often make more food in this type of oven because every area within it gets even heat, unlike a standard oven where you may need to position things in relation to each other and the heating element. Convection ovens are common in commercial kitchens because they are efficient and produce consistent results. They can, however, cost more to buy and service than other types of ovens. You may also find that food gets burned until you learn how to properly adjust heat settings to match the way the oven heats. Baked goods also may not rise the same in a convection oven. Conveyor ovens: While not as common in smaller businesses, the conveyor oven is widely used where batch baking or quick production of the same food item is needed, like a pizza shop. This type of oven uses impingement cooking, which uses more direct heat to cook food products. A conveyor oven pulls food through a heated chamber at a precise and consistent speed. The result is quick cooking with consistent results. Because of the way impingement heating works, items tend to retain their moisture and still cook quickly. This is a bonus for high-production commercial kitchens that need to cook a lot of the same item. These can be quite pricey though and may only make sense for larger operations. There are some smaller units on the market, so those mid-sized producers that want to scale up may take a second look at conveyor oven options. Of course, there are other oven options that may be perfect for your commercial kitchen. Finding the right solution depends on the food you are producing, your budget, space, and goals as a business owner. If you are curious about introducing a new oven, or cooking unit of any kind, into your kitchen, but do not know where to start – give us a call. We will be happy to answer your questions and help you find the perfect solution for you.