What’s Inside This Guide
When setting up a professional kitchen, one of the most essential pieces of commercial restaurant equipment is the oven. Commercial ovens come in several varieties, each designed for specific cooking needs and volumes. Understanding the differences can help restaurateurs and caterers make informed decisions when buying new or used equipment.
The Main Commercial Oven Types
Convection Ovens
Use fans to circulate hot air for faster, more even cooking. Great for baking, roasting, and multi-tray production.
Deck Ovens
Cook directly on a stone or steel deck for even, radiant heat. A favorite for pizza and artisan bread.
Combi Ovens
Combine convection heat with steam for maximum versatility across baking, roasting, and steaming.
Conveyor Ovens
Move food through on a belt at a set speed and temperature, ideal for high-volume, consistent output.
Comparing Oven Types
| Oven Type | Best For | Key Advantage |
|---|---|---|
| Convection | Baking, roasting, multi-tray cooking | Even heat distribution, faster cook times |
| Deck | Pizza, artisan bread | Consistent radiant heat from the deck surface |
| Combi | Mixed menus needing bake, roast, and steam | One unit replaces several single-purpose appliances |
| Conveyor | High-volume, standardized items | Consistent results with minimal labor |
How to Choose the Right Oven
Start with your menu, not the equipment catalog. A pizzeria needs a deck oven’s radiant heat; a bakery producing multiple trays benefits most from convection; a full-service kitchen with a varied menu often gets the most value from a combi oven.
- ✓ Match oven type to your actual menu, not just available floor space
- ✓ Consider peak-service volume when sizing capacity
- ✓ Factor in gas vs. electric availability in your space
- ✓ Ask about energy ratings, since ovens run for hours every service
- ✓ Consider a reconditioned unit to get commercial-grade performance at a lower cost
Main Auction Services carries used and reconditioned commercial ovens from top brands at a fraction of retail cost.
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Frequently Asked Questions
A convection oven circulates hot air for even, dry-heat cooking. A combi oven adds steam injection, giving you dry heat, steam, or a combination in one unit — more versatile but typically a larger investment.
It depends on your menu. If pizza or artisan bread is a core item, a deck oven’s radiant heat produces results a convection oven can’t fully replicate. For general baking and roasting, convection alone is often enough.
Conveyor ovens are common in pizza operations, but they also work well for any high-volume, standardized item where consistent timing and minimal labor matter.
Yes. Commercial ovens are built for heavy daily use, and a reconditioned unit from a reputable seller with tested components can perform reliably for years at a lower upfront cost than new.