Commercial Oven Review

Ovens are one of the most important pieces of commercial kitchen equipment you will buy as they are used around the clock by most food businesses. Making an informed choice in purchasing this appliance may seem overwheliming since alot of seemingly similar commercial oven types exist on the market. However there are many differences which any professional should be aware of before deciding which oven to buy.

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 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 Multispeed fan
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 60-minute electric countdown timer with alarm	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	Cooking multiple types of foods at once Multitasking	Combining steaming and roasting/baking Cooking foods in a moisture-rich environment Cooking in multiple cooking methods
Comments	Heating some types of food before service Controlled, uniform cooking for foods such as pizzas Best for restaurants that have limited menus	5 racks provide plenty of room for different dishes Interior lighting helps cooks see when food is ready	Multiple cooking compartments for easy cooking of different foods without worrying about mixing aromas Single-speed fan may effect cooking for fragile ingredients	Excellent for saving space in a restaurant kitchen by eliminating need for mutiiple ovens