How to Choose a Commercial Oven That Works for Your Business
After a tough couple of years, the cafe and restaurant industry in New Zealand is rebounding! There are nearly 8,800 cafes and restaurants open for business, a 0.8% growth from 2021.
If you’re starting a new business, it’s essential to pick the right commercial oven. With such a wide variety of oven types available, knowing what features you want can be tricky.
Don’t worry! We’re here to help you learn everything you need to know about each type of commercial oven so you can choose the best one for your business.
How to Choose a Commercial Oven
It may be tempting to focus on price when you start looking for a new commercial oven. Instead, focus on purpose and capacity.
Is It Up to the Job?
You need to buy a commercial oven that is fit for your purpose and can keep up with your present and future needs. Think carefully about what you’ll use it for. A few calculations now can help you future-proof your kitchen and avoid another expensive purchase in the near future.
Type of Power
You’ve generally got two main choices: gas or electric.
If you choose electric, make sure there’s sufficient capacity on the circuit to run it safely. You may need to consult an electrician and look at beefing up the supply to the kitchen. You don’t want to install it only to find you can’t run it.
Also, remember that gas ovens need electricity to power the fan.
Will It Fit?
Save yourself from making an expensive mistake. Grab a tape measure and do some calculations before you purchase a commercial oven. You need to make sure not only that it will fit in the kitchen, but that the access is sufficient to get it into the kitchen.
Don’t assume that because the last one fit, the new one will. Always take time to measure carefully.
Also, remember to check ventilation requirements. If you don’t, you’ll create a fire hazard. The oven will break down more quickly, and you’ll probably invalidate your warranty.
Is There Enough Ventilation?
New Zealand legislation requires that all cooking systems have mechanical ventilation. This helps to keep the kitchen comfortable and safe for everyone working in it. Check that your canopy or extractor fan is up to the task and that the vent doesn’t create a nuisance.
These are the most common types of oven available. Among them, you’ll be able to find the best commercial oven for your business.
Combi Steam Ovens
A combi steam oven is one of the most versatile pieces of commercial kitchen equipment you’ll ever buy.
They can use steam, convection or a mixture of both to allow you to cook a huge range of dishes. But remember that to generate that steam, they’ll need a mains water connection. You also need mechanical ventilation that’s up to the job of removing the steam from the kitchen.
They can save you a lot of space because they combine many functions into one machine. You can roast joints in the morning. Then after you can steam trays of rice and vegetables ready for service.
They have dedicated presets that take the guesswork out of many processes. Some are now wi-fi connected to simplify operation.
For example, you can use the oven to prove and bake bread. After its initial rise outside the oven, form it and put it in the oven in gastros, half-sheet pans or loaf tins.
Use prove and bake settings for a hands-off approach. You get on with other tasks while your bread is proved and baked to perfection.
Convection means better browning and a more even temperature throughout the oven. They’re also ideal for long, slow cooks like braises and stews. With good forward planning, these workhorses can carry you through service day in and day out.
If you’re not ready to splash out on a combi oven, convection ovens offer even heat distribution for a competitive price. They come in a wide range of sizes and don’t require plumbing in.
The fan helps to reduce cooking time by as much as 25%. It also helps food retain more moisture, resulting in better yields. Browning is more even and consistent in a convection oven.
You can do everything from roasts and bread to pies and croissants. Sick of burned tops and underbaked bottoms? The air circulation in a convection oven makes this much less likely to happen.
Conveyor ovens are perfect for busy canteens and takeaways where time is of the essence. You want consistent, repeatable results on pizzas, pies and more without having to spend hours training newbies. All you have to do is put the item on the conveyor and the oven does the rest for you.
If you need to add extra capacity in the future, choose a stackable model.
Pizza and Deck Ovens
They’re available in single or double deck options to maximise your capacity.
Pizza and deck ovens have two sources of heat.
Radiant heat comes from the convection oven. The baking stone on the base provides conductive heat. It’s perfect for bakeries, pizzerias, and any restaurant serving artisan bread.
Microwaves may get a bad rap and we’re not suggesting you use one as your main oven. But this much-maligned machine is actually a very useful piece of commercial kitchen equipment.
Commercial microwaves heat food very evenly and are great for heating some types of food immediately prior to service. They also have safe defrosting settings and usually use much less electricity than conventional ovens.
Get Your Commercial Oven From Federal Hospitality Equipment
A commercial oven is one of the essential building blocks of every commercial kitchen. Whether you’re just starting out or looking to replace an older model, think about the future. Choose the machine that’s going to let you expand and take on new challenges in the years ahead.
At Federal Hospitality Equipment, we’ve got every type of commercial oven you could think of. Plus, everything else you need to kit out your commercial kitchen to the highest standard.
Check out our range of commercial ovens today!