Commercial Ovens: Definition, Types & Uses
If you operate a commercial kitchen, you know how essential a reliable commercial oven is. Over time, ovens—whether residential or commercial—have become synonymous with versatile cooking. For those planning to open a restaurant or similar establishment, selecting the right commercial oven tailored to your needs is crucial.
What Is a Commercial Oven?
A commercial oven is a high-quality piece of kitchen equipment designed to simplify cooking in high-demand environments. Unlike residential ovens, it uses a fan to circulate hot air, eliminating temperature inconsistencies and ensuring evenly cooked food. Commercial ovens are built for durability, withstanding daily use, heating up faster, and achieving higher temperatures than their residential counterparts.
Types of Commercial Ovens:
- Deck Ovens: Ideal for baking bread and pizza.
- Brick Ovens: Perfect for traditional pizza or artisan dishes.
- Convection Ovens: Use fans to cook food evenly and efficiently.
- Combination Ovens: Offer versatile cooking methods like steaming and baking.
How Do Commercial Ovens Differ from Regular Ovens?
The primary differences are size, durability, and features. Commercial ovens are built to handle heavy use in high-volume settings like restaurants, bakeries, and catering businesses. They offer advanced functionality to cook food efficiently and safely. In contrast, regular ovens are designed for occasional home use and lack the robustness and capabilities required in a commercial kitchen.
What Are Commercial Ovens Used For?
Commercial ovens are essential for large-scale food preparation. They cook food more consistently and often at lower temperatures than regular ovens, thanks to their advanced technology. For example, a commercial convection oven ensures even cooking while reducing cooking time, making it a go-to for restaurants looking to maintain high-quality food standards efficiently.
