The Right Oven for Your Business

Whether you are builidng out a new location, upgrading equipment, or expanidng operations, choosing the correct commercial oven is one of the most important choices you will make when it comes to new equipment. While the options may seem overwhelming, narrowing down the style of oven you need can be determined by assessing a few variables in your business ecosystem. 

Start with Your Menu

Before comparing oven features, consider these key questions:

• What products will you be cooking most often?
• How much volume do you need to produce during peak hours?
• Do you need versatility or specialized performance?
• Is your kitchen gas-ready, or is electric service more practical?
• Will baking be a primary revenue stream?

Below we will review the different types of commercial ovens and the pros and cons of each.

1. Standard Ovens

Standard ovens use radiant heat from burners or heating elements without forced air circulation. They are simple, reliable, and familiar to most kitchen staff.

Advantages:

• Lower initial investment
• Simple operation and maintenance
• Ideal for roasting meats and traditional baking
• Often available in single or double-stack configurations
• Readily available with minimal lead times
• Huge variety of brand options at different price points

Considerations:

• Longer cooking times compared to convection ovens
• Potential for uneven heat distribution
• Less efficient in high-volume operations

Best for: Restaurants, cafés, churches, and general foodservice operations.

2. Convection Ovens

Convection ovens use fans to circulate hot air throughout the cooking chamber. This results in faster cooking times and more even heat distribution.

Advantages:

• Faster cooking times (often 20-30% quicker)
• Improved product consistency
• Better browning and crisping
• Increased productivity during busy periods
• Lower energy consumption due to reduced cook times
• Even cooking distribution 

Considerations:

• Some delicate baked goods may require recipe adjustments
• Fans can affect certain products like soufflés or very light pastries
• Learning curve for staff used to traditional ovens 

Best for: Bakeries, catering operations, and high-volume kitchens.

3. Combi Ovens

Combi ovens combine convection heat, steam, and combination cooking modes in a single unit. This allows operators to roast, bake, steam, retherm, and even sous vide with one piece of equipment.

Advantages:

• Exceptional versatility
• Improved food quality and moisture retention
• Reduced shrinkage on proteins
• Consistent results across multiple cooking methods
• Can replace several pieces of kitchen equipment
• Training from manufacturer included in purchase 

Considerations:

• Much higher upfront investment
• Staff training is vital to maximize capabilities
• More advanced maintenance requirements
• Higher utility use 

Best for: Hotels, healthcare facilities, institutional kitchens, upscale restaurants, and operations seeking maximum versatility.

4. Pizza Deck Ovens

Deck ovens use stone, ceramic, or specialized baking surfaces to create the intense bottom heat needed for authentic pizza crust development.

Advantages:

• Superior crust texture and flavor
• Consistent baking results
• Ideal for artisan-style pizzas
• Excellent heat retention

Considerations:

• Specialized equipment with limited versatility
• Longer recovery times than conveyor systems
• Requires skilled operation for best results
• Large footprint 

Best for: Pizzerias, Italian restaurants, and operations focused on artisan-style pizzas.

Another, often overlooked decision to make when assessing different oven options is standard vs. bakery depth. 

Regular Depth vs. Bakery Depth Ovens

Regular Depth Ovens

Typically designed for standard sheet pans and general cooking applications.

Best for:

• Restaurants
• Cafeterias
• Schools
• General foodservice operations

Bakery Depth Ovens

Feature a deeper cooking cavity designed to accommodate full-size sheet pans loaded front-to-back.

Best for:

• Bakeries
• High-volume pastry production
• Commissary kitchens
• Operations producing large quantities of baked goods

Finally, when choosing an oven, you must take into consideration your utilities. This brings us to gas vs. electric ovens. 

Gas vs. Electric Ovens

Gas Ovens

Advantages:

• Often lower operating costs where natural gas is available
• Faster heat recovery
• Excellent for high-volume cooking
• Common in restaurant environments

Considerations:

• Requires gas service and proper ventilation
• Installation costs may be higher if gas lines are not already available

Electric Ovens

Advantages:

• Precise temperature control
• Often preferred for baking applications
• Easier installation in some locations
• No gas line required

Considerations:

• Operating costs vary based on local utility rates
• Recovery times may be slower depending on model

Final Thoughts 

When it comes to ovens, the most expensive option may not alwsys be the right chouce for your needs. It is most impoartant to find an option that aligns with your menu, production goals, and operational requirements. If you're unsure which oven is right for your business, working with an experienced foodservice equipment professional can help ensure you select a solution that supports your operation for years to come. Allegheny Refrigeration's sales team is ready to assist with this process at any time. Give us a call today to speak to a sales rep and discover which oven will benefit your business today!