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OVENS
Few commercial kitchen exist without at least one type of oven. Commercial ovens are the workhorses of
professional kitchens, responsible for baking, roasting, broiling, and pretty much every other cooking task
imaginable. We will cover the most common types of ovens in this section but understand that there are
countless types of commercial ovens – and many of them overlap. A commercial kitchen equipped with a High
Speed Oven may not need a Microwave. Similarly, Combi-Ovens have taken the industry by storm and have
replaced many Convection Ovens and Steamers in one piece of equipment. In addition, there are “Multicook
Ovens” that can offer versatility in a tight footprint.
The correct choice of oven depends on the menu, cooking volume, and the specific requirements of the chef.
Convection ovens are popular for their versatility and entry level price points, while deck ovens and baking ovens
are favoured for their specialized applications. Multicook ovens and Combi-ovens cater to kitchens that need a
range of cooking methods in a single appliance. Microwaves are ubiqitous pieces of equipment, but now High
Speed Ovens have penetrated QSRs because of their versatility. Understanding these differences will help chefs
and kitchen managers make informed decisions based on their unique needs and culinary goals.
Ovens
Stacked Vulcan Convection Ovens
supplied by Attinson Food Service
Equipment, Richmond, BC