Ranges and Ovens

Ovens and ranges are some of the most important appliances in a commercial kitchen. They come in varieties for cooking or retherming food, baking, roasting, broiling, and more. Commercial ranges and ovens are built with heavy-duty material designed to last in a high-demand restaurant environment. With the many types of commercial ovens and ranges available, the ones you choose will depend on your restaurant’s menu.

Flattop Range

A flattop range is a thick plate of cast iron or steel on top of a heat source. While this range type provides relatively even and consistent heat, it does not adjust the temperature quickly.

Ring-Top Range

A variation on the flattop, this range has plates designed to be removed to allow more heat out from the opening.

Induction Cooktop

Induction cooktops generate heat using magnetic attraction between the cooktop and the pan, but the cooktop surface itself stays cool. These cooktops are faster than traditional ranges, but you will need to make sure that your pans do not contain copper or aluminum.

Convection Oven

This is the most common type of oven in a commercial kitchen. By using a fan to force hot air to circulate around the food, convection ovens provide even heating and consistent results. They also have a shorter cooking time than other types of ovens, which is a plus for busy restaurants. 

Conventional/Deck Oven

In conventional ovens, the heat source is located underneath the floor of the oven, called the deck. Heat is conducted into the oven cavity through the deck. 

This type of oven can be under a range top or have shelves stacked on top of one another, which is known as a deck oven. This is a good option for making the most of limited floor space. While single and double deck ovens are the most common, there are models that have more levels to be able to do even more. 

Combi Ovens

A combi oven can be powered by either electricity or gas, and it pairs convection cooking with steam to deliver the benefits of both in one piece of equipment. It does steam or convection cooking, or a combination of the two in combi mode. Precise controls make them flexible and allow for a lot of control while cooking.

This versatile equipment can be used for roasting, steaming, oven frying, smoking, braising, baking, rethermalizing, and sous vide.

Cook-and-Hold Oven

These ovens are used to keep food warm after it is cooked. They save time by eliminating the need to reheat food.

Impinger Oven

An impinger oven uses concentrated jets of hot air to break the “halo” of cold air surrounding food, which shortens cooking time. These often have a conveyor belt, making them great for foods like sandwiches and pizzas.