Commercial Oven Selection Guide: How to Avoid Costly Mistakes When Starting a Bakery Business

A commercial oven is an appliance used for baking food or drying products and baking food through the heat generated by electric heating elements or gas. Its temperature range is widely adjustable, usually between 50 and 400°C. Commercial ovens are larger in size and suitable for baking large quantities of food. As it often needs to be displayed, the cabin doors are mostly made of glass to facilitate the observation of the internal situation.

There are various types of commercial ovens, each with its unique design and functions. According to the usage and characteristics, commercial ovens can be roughly classified into the following categories:

Commercial ovens for baking food

This type of oven is mainly used for baking various foods, such as bread, cakes, pizzas, etc. They usually have a high temperature and good heat preservation performance to ensure that the food can be heated evenly and achieve the ideal baking effect.

Commercial ovens for drying products

This type of oven is mainly used for drying various products, such as medicinal materials, fruits and vegetables, etc. They usually have a lower temperature and a larger space to meet the drying requirements of different products.

In addition, commercial ovens can be further classified based on their heating methods, structural features, application sites, etc. No matter what type of commercial oven it is, they are all indispensable, important equipment in the modern catering industry.

Classified by heating conditions

Commercial Gas oven

This type of oven uses liquefied gas or natural gas as the heating source.

Commercial Electric oven

It mainly relies on electricity for heating.

Classification by product control mode

Mechanical knob control

Easy to operate and understand, suitable for all kinds of users.

Intelligent control system

It features precise temperature control and is equipped with a practical function for storing different menus, achieving intelligent one-click operation.

Tips

Size selection

The size selection of commercial electric ovens depends on the foot traffic and baking needs of the store. In the industry, different specifications are usually classified based on the number of standard baking trays and layers that the oven can hold. For example, a small oven might have only one layer and can only hold one or two trays of food. Medium-sized ovens usually have two layers, and each layer can hold four or six trays. Large ovens can reach three, six, or nine trays and even include large hot air rotary furnaces, etc. For small bakery, choosing an oven with two to four trays is sufficient. For medium-sized bakery, models with two floors and four trays or three floors and six trays can be considered.

Precautions for Use

When using a commercial electric oven, be sure to confirm the electricity usage of your store. For small ovens, such as those with two layers of trays, the power is usually 6 kW and can be connected to 220 V voltage. Large ovens with two layers and four trays or three layers and six trays have a power output exceeding 12 kW and require a voltage support of 380 V. Therefore, it is necessary to confirm whether the store has the corresponding voltage conditions and the maximum power it can withstand .

Conclusion

When choosing a commercial oven, you need to make a decision grounded on your catering needs, budget, space constraints, and production efficiency. We hope this guide can help you choose the oven that best suits your kitchen, ameliorate your cooking efficiency and food quality, and make your restaurant operation smoother!