Commercial Ovens

79 products

Commercial ovens for cook lines, bakeries, cafés and institutional kitchens. The core of this collection is convection ovens: full-size gas and electric U.S. Range Summit Series ovens in single- and double-deck versions, Unox LineMiss, LineMicro and Bakerlux countertop convection ovens, Blue Seal Turbofan, Blodgett Zephaire and Vollrath countertop models, plus a Eurodib pizza oven. You will also find commercial microwaves from Menumaster, Panasonic, Amana and Celcook.

This collection sits in Cooking Equipment. Accessories are included too: Rational and Browne Thermalloy combi oven pans, grids and multibakers, Merrychef, TurboChef and Celcook high-speed oven baskets and trays, and stacking kits and stands for convection ovens.

Types of commercial ovens

  • Full-size convection ovens: Floor-standing gas or electric ovens, single or double deck, that take full-size sheet pans; the workhorse for roasting, baking and batch cooking.
  • Countertop convection ovens: Half- and full-size Unox and Vollrath units on 120V or 208-240V for cafés, bake-off programs and kitchens without room for a floor oven.
  • Pizza oven: The Eurodib Nuovo pizza oven for operations adding pizza to the menu.
  • Commercial microwaves: Medium- and heavy-duty microwaves from 1000 W to 1800 W for reheating and fast finishing, including a Menumaster microwave steamer. See also microwaves.
  • Combi and high-speed oven accessories: Roasting pans, grill and crisping trays, chicken spikes, wire grids and non-stick baskets that fit Rational, Alto-Shaam, Merrychef and TurboChef ovens.
  • Oven parts and stands: Stacking kits, casters, leg kits and stands for setting up single or double-deck convection ovens.

What to consider when choosing a commercial oven

  • Gas or electric: Convection ovens here come in natural gas, propane and high-elevation versions, or electric at 208V or 240V, single or three phase. Match the model to your utility before you order.
  • Single or double deck: A double-deck oven doubles capacity in the same floor space. Many single-deck ovens can be stacked later with a stacking kit.
  • Full-size or half-size pans: Full-size ovens, including full-size countertop models such as the Unox Bakerlux Rossella, take 18" x 26" sheet pans; half-size ovens take 13" x 18" pans. Check your pan inventory.
  • Floor or countertop: Countertop ovens fit cafés and small kitchens, and some run on 120V; floor ovens offer more capacity and usually need a hood.
  • What you cook most: Convection suits roasting and baking; microwaves handle reheating; combi ovens add steam for moist cooking. Many kitchens use more than one type.

Related categories

Commercial oven FAQs

What is the difference between a convection oven and a combi oven?

A convection oven uses a fan to circulate hot, dry air for even baking and roasting. A combi oven adds steam, so it can steam, roast or combine both. This collection has convection ovens and accessories for combi ovens.

Can I stack two convection ovens?

Many full-size convection ovens are sold as double-deck models or can be stacked with a stacking kit. Check that the stacking kit matches your oven model.

Do I need a hood for a countertop convection oven?

It depends on your local code and what you cook. Many countertop electric ovens are used without a hood, but always confirm with your local authority before installing.

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