Describing an oven as the heart of an operation might sound a little odd, but it’s not as strange of a metaphor as it may first appear. Your oven is the epicentre of your business and if it stops working, then your whole enterprise can come tumbling down. Ensuring you pick the right oven for the job is vital and we’ll make sure that you get the right one for you.
There are literally hundreds of ovens that you can choose from. The use and characteristics change from oven to oven. Every establishment needs an oven, but which one depends on whether you’re a pizza joint, a corner bakery or a busy CBD restaurant. Before you consider which oven to buy, think about your menu, the number of people served and what will need to be cooked in your oven. This will help narrow down your choices.
Gas or Electric?
Commercial Ovens are designed to cook food quickly, and at high temperatures. Both gas and electric options are available, but which one should you choose? Gas offers a less expensive operating cost than electric in Australia but, in the long run, electric will cost less in maintenance due to a smaller temperature variation on its parts. Gas ovens also offer better recovery in the cooking chamber than electric units, however, you have more control with an electric oven. Gas does also tend to contribute more to the ambient temperature of a kitchen. At the end of the day, your kitchen should not be significantly warmer due to loss of heat from an oven.
As well as electric and gas, there are specialist ovens that can work for various needs and requirements.
A regular oven relies on a combination of radiation from the walls and to a lesser extent, air convection to heat the food. Convection ovens impart more convective heat than regular ovens by using fans to force air movement. By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. Convection ovens are good for even, quick cooking and ideal for dishes that need to be baked, such as lasagne or other casseroles.
A combi-oven combines several cooking functions in one piece of kitchen equipment. The combi-oven uses dry heat and steam, which is injected into the oven. The combi-oven is the most versatile piece of equipment any professional kitchen can have as it can run in dry heat, steam or combination, as the name suggests. These ovens can steam, bake, grill, blanch, poach, braise and even fry with the correct tray system. Also, the latest controller and probe technology can completely remove the need to monitor the cooking process. This allows for overnight slow cooking and enables the chef to pay attention to other sections in the kitchen.
Deck ovens are used for most baking and pizza operations. Combining static high heat with stone decks that retain temperature provides a cooking surface that give you consistent product throughout the cooking chamber. This style of oven is great for cooking delicate products although they can take up quite a lot of space within a business.
If you’ve ever been to your local pizza shop you would have seen a conveyor oven. High temperatures and a timed belt allows you to produce consistent product regardless of the chef’s skill level. Therefore, this oven is used in production kitchens and pizza shops, where you can do large scale production without having to monitor the product. Again, this is another large unit due to the belt system and can take up a bit of space.
The charcoal oven gives the speed of electric fan-forced cooking but with a flavour profile that is second to none. The simple idea of enclosing a charcoal (wood) burning pit are a favourite amongst Michelin Star Restaurants and Food Trucks alike. Their ability to bring produce to life and enhance the natural flavours of the food create an unbeatable flavour profile
So, what oven will you buying this year? We have over 100 options available for you to check out, plus our friendly and knowledgeable consultants are on hand and ready happy to help at any time.