Over the years, the oven has become almost synonymous with cooking. So if you’ve ever worked in a restaurant or a commercial kitchen, the chances are good that you’ve used an oven during your career. As such, an oven is one of the most straightforward kitchen appliances, and to operate it:
- Select the temperature.
- Place your food on the rack.
- Wait for it to finish cooking.
Residential vs. Commercial
It’s important to remember that residential ovens are superfluous while shopping for a commercial oven. Meanwhile, when it comes to home use, domestic ovens can be just as good as commercial ones, but they are usually less powerful and only intended to be used a few times each day. And due to the constant usage of a residential oven, the appliance will need to be changed far more often than a professional oven.
On the other hand, professional ovens can withstand the daily abuse they receive. You can employ them for extended periods without danger of straining or harming the equipment because they are intended to heat quicker than domestic models.
Commercial Ovens Have Several Advantages.
Predictability of results is one of the most apparent advantages of using a professional oven. It is generally true that food cooked in an oven will be the same every time if the variables (temperature, portion size and cooking time) are maintained consistently across all instances of a particular dish. As such, an industrial oven is a terrific piece of equipment to ensure that your most popular menu items are consistently uniform in quality from one serving to the next.
Cooking vast volumes of food at once is easier using an oven than most other cooking methods since it saves time and money by allowing to prepare food in large quantities.
As a rule, cooking food in an oven is relatively passive. Kitchen workers may place the dish in the oven and set the timer, allowing them to perform other duties while the meal in the oven cooks. In the meantime, a commercial oven is often equipped with programmed time and temperature settings to minimise the oven’s time.
Commercial Ovens – Types
Air circulation is the main difference between convection and conventional ovens. The heated air within the oven is circulated by fans built into convection ovens. This air circulation allows food to be cooked faster, more reliably, and at a lower temperature than is required by ordinary ovens, all while reducing energy use. Besides, keeping the air moving throughout the oven keeps it from developing hot or cold areas, consistently cooking food with a more uniform colour. As such, convection ovens have become the standard in most commercial kitchens because of their durability and adaptability.
Standard radiant ovens do not have a substantial stone shelf at the bottom of the device, as with deck ovens. As such, food is prepared in it by laying it on the warm stone shelf. Likewise, deck ovens are ideal for bakeries and pizza parlours that make a lot of bread because the stone deck imparts a typical “hearth” flavour to the bread that other types of ovens can’t. However, while deck ovens are perfect for making pizzas and other similar dishes, they lack the necessary features of a standard oven.
Restaurants frequently employ rotisseries to cook vast quantities of meat quickly and efficiently. Meanwhile, rotating spits keep the meat from drying out and preserve the fluids that would normally flow out of the pan in a regular oven by continually turning the meat. And using a rotating spit or a carousel-style hanging basket, rotisseries cook your food uniformly on all sides, thanks to the movement of the meat around the oven’s interior. Vegetables may also be cooked in rotisseries using a veggie basket or other containers.
A cheese melter is a little countertop oven used to melt the cheese, while these ovens heat to temperatures that melt cheese, caramelise ingredients or brown already-cooked dishes. Cheese melters are often employed as a finishing touch and are not strong enough to thoroughly cook anything in the kitchen.