Commercial kitchen oven is a must if you want to open a restaurant. Its standard and usage is a level above the home oven. Here are three types of commercial kitchen oven that can be used for a restaurant.
The basic/standard commercial kitchen oven
Simple is the best, some might say. This oven generates heat from its bottom part and then cook anything that goes into the oven. The radiated heat will cook food evenly, although some not-so-good oven may not cook evenly. It also can cook the varied amount of recipes. In addition, this oven is generally easy to maintain and repair. One downside from this oven is the generated heat cooks the food slower compared to the other types of the oven such as conveyor or convection.
The convection oven, the most used commercial oven
The electric convection oven design and heat source of a convection oven is quite similar to a standard oven. The difference is that the convection oven uses air circulation to cook the food. The circulated heat is spread evenly inside the oven with the help of a fan on the inner part of the oven. The fan also helps the oven to cook food way faster than the standard oven and generally cook food perfectly without cold spots. This consistent performance makes the convection oven a favorite for everyone that open a restaurant.
The conveyor oven, great for cooking big-sized food
Conveyor oven has a heat source at the top part of the oven, unlike previous two that has it on their bottom part. The head is filtered through a perforated sheet and then goes into the food, cooking it faster than the convection and standard oven. The sheet helps the heat to be forced into the oven, cooking food evenly and quickly. The downside of this oven is that you can’t cook small or delicate food. The “mouth” of the food also limit the size of food that goes into the oven, unlike the other two commercial kitchen oven.