Commercial Oven Review

Ovens are one of the most important pieces of commercial kitchen equipment you will buy. Used around the clock by most food businesses, making an informed choice when purchasing this appliance may seem overwheliming. There are alot of similar commercial oven types on the market to choose from. However it is the differences between them which will help you make an informed decision for your foodsevice operation.

A commercial oven has features that set it apart from a standard oven. Although a standard oven can efficiently cook and heat foods for service in a restaurant kitchen, choosing a more specific commercial oven is the best choice for preparing certain menu items or for multipurpose cooking and baking. A conveyor oven, for example, can be programmed to work at a certain speed, making it ideal for worry-free cooking of foods such as pizza, since each pie will cook perfectly when the conveyor oven is set to the right speed and temperature. A combi oven combines the benefits of a steamer and a convection oven, minimizing the commercial kitchen appliances required, and increasing your ability to cook many difffernt types of foods. By researching different ovens, you can better understand the capabilities and limitations of commercial ovens on the market, and make educated decisions about the best commercial oven for your business.


Product Name	Star 314HX Miniveyor Electric Conveyor Oven 14"	Duke E101-E Electric 240V Single Deck Convection Oven	Montague 2-115A Vectaire Double Convection Oven	Blodgett BX-14E BL SINGL Electric Stand / Counter Combi Boilerless Oven Steamer
Price	$5,696.00	$4,431.70	$16.922.57	$18,418.30
Heating Method	Quartz infrared heating elements above and below	Three tubular heater and two-speed fan	Gas Single-speed fan	Electric Steam , combi, hot air, and cool-down functions 4-speed fan Programmable manual control capable of storing 100 recipes
Size	38.7"W x 21.3"L x 16.1"H	39.5"D x 38"W x 60"H	78"H x 38.25"W x 39.5"D	(14) 12" x 20" x 2-1/2" or (7) 18" x 26" deep pans at 3-1/4" spacing
Warranty	1 year parts and labor	1 year parts and labor	1 year parts and labor	1 year parts and labor
Special Features	High powered quartz element located above and below conveyor belt allows for precise even heating of product Stackable when stacking spacer is used Convection fan increases productivity Oven stays cool to the touch during use Removable crumb tray	5 racks Stainless steel front Porcelain interior finish 2 speed fan 1 hour timer with electric buzzer	Power/fan speed control (single speed fan) 5 pan capacity per compartment 9 rack positions 60-minute electric countdown timer with alarm Total BTUs: 230,000 (115,000 per deck)	Combines steam and convection heating Halogen lighting for cavity illumination 4" core temperature probe Cavity vent control to release steam when desired
Best Use	Cooking pizzas Heating Sandwiches, subs, and wraps Toasting bagels, rolls, buns Preparing burritos, nachos and quesadillas	All cooking, baking, and warming purposes	Cooks multiple types of foods at once Multitasking	Combines steaming and roasting/baking Cooks foods in a moisture-rich environment Cooks using multiple cooking methods
Comments	A conveyor oven is best for restaurants with limited menus. It is excellent choice if your foodservice requirements include heating foods before service. It is also a favored choice for controlled, uniform cooking of foods such as pizzas	This roomy oven features 5 racks that provide plenty of room for different dishes. In addition, it has interior lightling that helps cooks see when food is ready.	This oven features multiple cooking compartments to easily cook different foods without worrying about mixing aromas. Double pane thermal viewing windows allows cooks to view product as it is cooking. However It has a single-speed fan that may effect cooking of fragile ingredients	Excellent for saving space in a restaurant kitchen by eliminating need for mutiiple ovens