Which Oven is Right For My Business?

If you are planning to open a restaurant or upgrade your existing kitchen equipment, one of the most important decisions you will have to make is what kind of oven to buy. Ovens are essential for cooking a variety of dishes, from pizzas and pies to roasts and casseroles. But not all ovens are created equal. Depending on your menu, budget, space, and preferences, you may need a different type of oven than another restaurant.

In this blog post, we will explain the difference between nine common types of commercial ovens that restaurants use, and help you choose the best one for your needs.

1. Regular oven: A regular oven, also known as a standard or radiant oven, is the simplest and most affordable type of oven. It has a heating element at the bottom that radiates heat to the food. A regular oven can cook almost anything, but it may not be very efficient or consistent. The heat distribution may be uneven, causing hot spots and cold spots in the oven. The food may also cook slowly and require frequent rotation or flipping.

2. Convection oven: A convection oven is similar to a regular oven, but it has a fan that circulates hot air inside the oven. This creates a more uniform temperature and faster cooking time. A convection oven can cook food more evenly and efficiently than a regular oven, using a lower temperature and less energy. A convection oven is ideal for baking pastries, breads, cookies, and cakes, as well as roasting meats and vegetables.

3. Combi oven: A combi oven combines the features of a convection oven and a steam oven. It can cook food with dry heat, moist heat, or a combination of both. A combi oven can cook food up to 20% faster than a regular or convection oven, while retaining moisture, flavor, and nutrients. A combi oven can also reduce shrinkage and weight loss of food, saving money and waste. A combi oven is versatile and can cook a wide range of dishes, from steaming rice and vegetables to roasting chicken and beef.

4. Deck oven: A deck oven is an oven that has one or more flat surfaces or decks that can hold baking trays or pans. The decks are heated by gas or electric elements underneath or above them. A deck oven can cook food evenly and quickly, with a crispy crust and a soft interior. A deck oven is perfect for baking pizzas, pies, breads, and other flat items.

5. Steam injection oven: A steam injection oven is an oven that injects steam into the baking chamber during cooking. The steam helps create a humid environment that prevents the food from drying out and enhances browning and flavor. A steam injection oven can also reduce cooking time and temperature compared to a regular or convection oven. A steam injection oven is great for baking artisan breads, croissants, bagels, and other products that require a crisp crust and a moist crumb.

6. Microwave: A microwave is an appliance that uses electromagnetic waves to heat up food molecules quickly and efficiently. A microwave can cook food in minutes or seconds, depending on the power level and size of the food. A microwave can also reheat or defrost food without affecting its texture or quality. A microwave is convenient and easy to use, but it may not be suitable for cooking some foods that require browning or crisping.

7. Microvection: A microvection is a hybrid appliance that combines a microwave and a convection oven. It can cook food with both electromagnetic waves and hot air circulation, resulting in faster and more even cooking than either method alone. A microvection can also brown and crisp food better than a microwave alone. A microvection is ideal for cooking small portions of food quickly and conveniently.

8. Rotating deck oven: A rotating deck oven is a type of deck oven that has a rotating platform that moves the baking trays or pans around the heating elements. This ensures even heat distribution and consistent baking results. A rotating deck oven can also accommodate more trays or pans than a fixed deck oven, increasing productivity and output. A rotating deck oven is excellent for baking large batches of pizzas, pies, breads, cakes, cookies, and other products.

9. Impingement oven:An impingement oven is a type of conveyor oven that uses jets of hot air to cook food as it moves along a conveyor belt. The hot air impinges on the surface of the food product, creating a high heat transfer rate that cooks food faster and more evenly than a regular or convection oven. An impingement oven can also reduce cooking time by up to 25%, which can increase your productivity and energy efficiency. An impingement oven is perfect for cooking pizzas, sandwiches, burgers, chicken nuggets, fries, and other fast-food items that require high volume and speed. However, an impingement oven may not be able to cook foods that need low temperatures or moist heat, such as cakes or soups. An impingement oven may also be more noisy and costly than a regular or convection oven.

Conclusion

Choosing the right type of oven for your restaurant depends on several factors, such as your menu items, your budget, your space availability, your cooking preferences, and your customer expectations. Each type of oven has its own pros and cons that you should weigh carefully before making a purchase. You may also want to consult with an expert or test different models before deciding on the best option for your business.

We hope this blog post has helped you understand the difference between some of the most common types of commercial ovens that restaurants use. If you have any questions or comments about this topic, please feel free to contact us at 630-613-8535.