Choosing a Professional Oven

Ovens are sometimes described as the heart of a restoration establishment and this metaphor is not as strange as it may seem. An oven is the soul of any establishment and if it breaks down, all the activities of the kitchen are upset. It is therefore essential to choose the professional oven best suited to your business. Your choice will depend entirely on the type of facility you want to open.

An oven for all tastes

All catering establishments, whether they are a pizzeria, a café or a restaurant, have ovens of different types depending on the needs of the company. Before thinking about buying a professional oven, you must first think about the menus and type of cooking that will be carried out in order to choose the best option possible. Matching your oven choice to the rest of your commercial kitchen equipment is key.

Ovens available

You have the choice between different commercial ovens to equip a kitchen. Each oven has its specific uses and characteristics.

Gas and electric ovens

Designed to provide high temperatures for fast cooking, the generic professional oven is suitable for various uses. It comes in electric or gas version and in different dimensions. Your choice will usually depend on your past experience as the differences between these two types of ovens are minimal.

Request for advice on furnaces

When you are considering buying a commercial oven, look around and ask for advice from other restaurants. You can also read reviews of various ovens and brands on the market. Read reviews from other customers is often a good way to determine if a product is appropriate. Do not forget to carefully read the specification sheets indicating dimensions, capacities, temperature controls, gas / electricity requirements, ventilation recommendations and accessories.

Types of ovens

In addition to electric, gas and mixed cookers, there are specialised ovens adapted to different needs and requirements.

Convection oven

A normal furnace uses a combination of radiation from the walls and, to a lesser extent, from the convection of air to heat the food. Convection ovens convey more heat by convection than normal ovens using fans that force airflow. By quickly circulating hot air on food, convection ovens can operate at a lower temperature than a traditional oven, while cooking food faster. Convection ovens are ideal for fast, uniform cooking, as well as for oven-baked dishes such as lasagne or other stews.

parry convection ovens

Combined oven

A combined oven includes several cooking functions in a single kitchen appliance. This type of oven uses dry, static or ventilated heat, and steam that is injected into the oven when food requires it. The combined oven is the most versatile model in a professional kitchen. It cooks large quantities of vegetables in a fraction of the time needed to boil them and is ideal for cooking fish.

combination ovens

Steam oven

A steam furnace usually includes a removable water tank (even if some furnaces are connected to the water system). These types of ovens cook food quickly in steam, for a healthier cooking that retain all the flavors and vitamins. Pressurized models bake at 1000 ° C more than traditional ovens. Steam ovens only can not brown or brown foods and pressurized models can be too powerful for fish and desserts.

steam cookers

Pizza oven

Pizza ovens are available in electric or gas versions. They typically include two or more levels on top of each other for increased capacity and greater flexibility in the use of floor space. The height of the different levels varies according to the specific needs of cooking: pizza level 15 to 18 cm, rear level 18 to 20 cm, roasting level 30 to 50 cm. Reaching high temperatures, pizza ovens can also be used to cook other foods, such as large pieces of beef or large dessert bins.

professional pizza oven