Commercial Ovens

For any foodservice operation, a quality commercial oven is a must-have cooking unit.

Commercial ovens offer cooking, retherming, baking, roasting, and broiling capabilities with the power required in a foodservice kitchen. You can make appetizers, sides, and entrees more effectively if you have the right model for your restaurant, bakery, convenience store, smokehouse, or concession stand.

To choose the right oven for your operation, choose from a variety of countertop and floor units in various sizes. An industrial oven is a mainstay in every kitchen big or small. From full size convection ovens to half size convection ovens to countertop convection ovens, Burkett offers a huge variety of commercial ovens to satisfy the needs of any kitchen. We offer both electric and gas ovens, as well as convection and hydrovection ovens. Casters come included on many of our commercial oven models, making them easy to move, helping with machine maintenance as well as installation.

No matter what type of business kitchen you run, Burkett has different types of conveyor ovens, rapid cook ovens, cook and hold ovens, and rotisserie ovens. Our large variety of commercial ovens, both countertop ovens and full-size ovens, will cover all your professional kitchen needs. Burkett Restaurant Equipment and Supplies carries manufacturers like Star, Toastmaster, MagiKitch'n, Southbend, Vulcan, Merrychef, Amana, and many others.

What Types of Commercial Ovens Are There?

• Convection Ovens – A convection oven is an oven that has fans to circulate air around food which gives a very even heat. The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven. At Burkett we offer full size, half size, and countertop convection ovens.
• Cook and Hold Ovens – Cook and hold ovens will not only cook your product to a desired temperature or quality but will also hold those foods at temperatures you wish to serve them at. These help to assure that your customers are getting the highest quality of product.
• Commercial Pizza Ovens – Deck pizza ovens and countertop pizza ovens are available for traditional pizza making depending on your volume, space and needs.
• Hydrovection Ovens – Hydrovection ovens use high and low humidity for cooking or baking needs. Saving both time and space, they are more versatile and quicker than standard convection ovens.
• Rapid Cook Ovens – As the name suggests, rapid cook ovens rapidly cook items to ideal temperatures. Also known as a high-speed oven, these units are powerful, professional, and compact.
• Conveyor Ovens – Commercial conveyor ovens are great for grilling up some delicious sandwiches or appetizers and conveniently move your foods from start station to the plating or serving station
• Rotisserie Ovens – Foods are loaded onto racks and cooked as they rotate around a heat source, slow-roasting them to perfection in front of customers' hungry eyes. A rotisserie oven will save you time and space.
• Combination Oven Proofers – Combination oven proofers give you the ability to quickly switch from proofer to oven in the shortest amount of time, which will increase your productivity and efficiency in the kitchen.
• Combination Oven Steamers – Combination oven steamers are designed to provide the ultimate variety in a kitchen and come with 3 cooking modes: steam, hot air, and combination. Steam mode keeps flavors and colors in foods. Hot air mode uses circulated air to cook in a manner like convection ovens. Combination mode uses both steam and hot air to cook foods perfectly even at almost twice the speed.

What is a Commercial Convection Oven?

A convection oven uses a fan to constantly distribute and circulate heated air. Food cooks faster when hot air is blown directly onto it rather than just surrounding it. Circulating air speeds up the rate of heat transference that naturally occurs when the air from two different temperatures converges. The acceleration effect is one cause for the exceptional results you get from convection cooking. Convection ovens are especially beneficial when it comes to saving energy since they make the most use of the heat provided and quickly cook foods.

Why Should I Use a Convection Oven?

Convection ovens deliver even heating that cooks foods fast. Unlike traditional ovens, convection ovens use forced air circulation that spreads heat evenly throughout the baking compartment, and cooks food more quickly. The constant current of steady heat across the food removes the cool boundary layer, which allows items to receive even heating that cooks foods more quickly. A convection oven can cook foods about 30% faster than a static oven.

What are the Differences Between Convection and Conventional Ovens?

Conventional ovens have heating sources that cook the food by heating the air inside the oven. The bottom heating element of the oven is utilized for most of the cooking and baking, while the top heating element is usually used for broiling. Because a traditional oven lacks the fan of a convection oven, pockets of hot or cooler air can cause meals to cook faster or slower depending on their placement inside the oven.

Convection Oven Pros

• Distributes even heat for even cooking.
• Shorter preheating and cooking times.
• More efficiency.
• Greater cooking capacity.

Conventional Oven Pros

• Familiarity – most household ovens
• Most recipes are written for conventional ovens
• Higher baking efficiency
• More cost saving

Should I Choose a Full Size or Half Size Convection Oven?

Convection ovens are available in a variety of sizes ranging from table top units, to single deck, to large roll-in double deck units. These are further classified as being full size or half size. Full or half size refers to the width of pan the oven can accept. A half size convection oven will hold an 18" x 13" pan, and a full size can accommodate an 18" x 26" sheet pan.

Do Commercial Ovens Need a Ventilation Hood?

In most cases when using a commercial oven you NEED a ventilation hood. While there are commercial ovens that come in with a ventless feature, most commercial ovens and ranges require a Type 1 hood. There may be cases where ovens may require a Type 2 hood instead of the Type 1 hood. Be sure to check with local laws and codes to make sure you are operating correctly.

Do I Need a Standard or Bakery Depth Oven?

Like full or half size classifications, standard depth and bakery depth refers to pan size accommodation. Convection ovens in standard depth can hold full or half size pans in one direction lengthwise. Bakery depth ovens are deeper in depth, and can hold pans placed in two directions.

How Many Decks Do I Need?

Convection ovens can be a single or double deck design. Each deck is an enclosed compartment with its own temperature settings. Because warmth is spread entirely throughout, a variety of items can be cooked in the baking compartment with no worry about uneven heating. Utilizing a double deck convection oven can further increase productivity in higher volume operations. Two decks can give you greater cooking flexibility by providing different heat levels for separate types of foods, and simply more space for making larger amounts of items.

How Do I Clean a Commercial Oven?

• Clean your interior and cooktop burners daily. An appropriate cleaner or just soap and hot water, can be used to wipe out the inside of the oven just be sure to avoid the heating element and temperature probe.
• Remove the cooking racks and soak them in appropriate cleaner.
• Be alert of the grease buildup on fans.
• Remove noticeable crumbs after each use. Once a day, thoroughly clean out any food debris as this can affect your foods quality.
• Schedule daily and monthly cleanings depending upon machine use.