Whether you’re baking artisan bread, roasting premium cuts of meat, or turning out pizzas at peak volume, the right commercial oven is the backbone of your kitchen. At RestaurantSupply.com, we offer a comprehensive selection of commercial ovens engineered for performance, durability, and efficiency—helping foodservice professionals deliver consistent results every time.
From independent cafés to high-volume restaurants, bakeries, pizzerias, and catering operations, our ovens are built to handle the real-world demands of busy kitchens while maximizing productivity and quality.
Types of Commercial Ovens We Offer
Designed for even, reliable cooking, convection ovens use powerful fans to circulate hot air throughout the cooking chamber. This ensures consistent temperatures, faster cook times, and reduced energy usage. Ideal for baking pastries, roasting proteins, reheating menu items, and handling everyday kitchen tasks with confidence.
Best for: Restaurants, bakeries, catering kitchens, and institutions.
Featuring stone or metal deck surfaces, deck and bakery ovens deliver superior heat retention and radiant heat for authentic baking results. They are especially valued for producing crisp crusts, even browning, and consistent textures—essential for artisan breads, pizzas, and traditional baked goods.
Best for: Pizzerias, artisan bakeries, and traditional baking operations.
Combi ovens combine convection heat with steam, giving chefs unmatched flexibility and precision. With advanced humidity and temperature controls, these ovens allow you to bake, roast, steam, braise, and reheat—all in a single unit—while preserving moisture, flavor, and nutrients.
Best for: Professional kitchens seeking versatility, consistency, and maximum space efficiency.
Built for speed and consistency, conveyor (impinger) ovens are the backbone of high-volume foodservice operations. Food moves through the oven at a controlled speed, delivering uniform results with minimal labor—making them ideal for peak service periods and streamlined workflows.
Best for: High-volume pizzerias, quick-service restaurants, and fast-casual concepts.
Designed for signature cooking styles, pizza and specialty ovens include stone hearth, brick-lined, deck-style, and ultra–high-heat models. These ovens reach the temperatures needed to produce authentic textures and flavors, from blistered Neapolitan crusts to deep-dish and artisan breads.
Best for:
- Neapolitan pizza
- Deep-dish pizza
- Artisan breads and flatbreads
Ideal users: Pizzerias, Italian restaurants, bakeries
Why choose: High cooking temperatures, crisp crust development, and authentic flavor profiles.
How to Choose the Right Commercial Oven
Selecting the right commercial oven is about matching your equipment to your menu, workflow, and kitchen environment. The right choice can improve food quality, speed up service, and reduce operating costs. Before making a decision, consider the following key factors:
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What types of food are you preparing?
Different ovens excel at different tasks. Baking breads and pastries may require deck or bakery ovens, while high-volume pizza or fast-casual menus benefit from conveyor or specialty ovens. Versatile menus may call for a combi oven.
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How much space do you have for installation?
Measure your available floor or countertop space and consider ventilation requirements. Compact or stacked ovens can be ideal for smaller kitchens, while larger operations may accommodate full-size or multi-deck models.
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Do you prefer gas or electric models?
Gas ovens often offer faster heat recovery and lower utility costs in some regions, while electric ovens provide precise temperature control and easier installation in kitchens without gas lines.
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Do you need advanced features?
Consider options like programmable controls, steam injection, humidity control, or automated cooking cycles. These features can improve consistency, reduce labor, and help standardize results across shifts.
Taking the time to evaluate these factors will ensure you choose an oven that supports your kitchen’s efficiency, menu quality, and long-term success.
Need help? Call our expert team at 1-855-838-1010 — we’ve helped thousands of chefs and operators choose the right equipment based on kitchen layout, menu, and daily volume.
Best For: Use-Case Breakdown
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Restaurants & Full-Service Kitchens: Convection and combi ovens are the go-to choice thanks to their versatility. They support everything from batch roasting to à la carte service.
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Bakeries & Artisan Production: Deck ovens and bakery ovens deliver the crust, steam, and thermal mass needed for professional bread and pastry production.
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Pizzerias & Fast Casual Operations: High-temperature pizza ovens or conveyors support quick turnaround and consistent bake profiles during heavy service periods
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Hotels, Banquets & Catering Operations: Large-capacity ovens that can handle large sheet-pan volumes while maintaining consistent results are essential.
Convenience Stores, QSR & Mobile Kitchens: Limited space calls for compact ovens with fast recovery and easy operation.
Key Buying Considerations
Before you select an oven, make sure to consider:
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Cooking Capacity – How many meals do you serve per hour/day?
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Fuel Type – Do you need a gas or electric unit? What’s available in your kitchen?
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Size & Ventilation – Will the oven fit in your layout? Does it require special ventilation?
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Ease of Cleaning – Look for models with removable racks and drip trays.
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Programmability – Advanced models allow for programmable recipes and multi-stage cooking.
Why Shop With RestaurantSupply.com?
When you invest in commercial kitchen equipment, you need a supplier you can trust. RestaurantSupply.com delivers industry-leading products, expert support, and dependable service—so you can buy with confidence.
✔️ Top Brands You Trust
We carry respected commercial oven manufacturers including:
and more—brands known for performance, reliability, and innovation.
✔️ Certified Quality & Compliance
Choose from a wide range of NSF, ETL, and ENERGY STAR® certified models that meet safety, sanitation, and energy-efficiency standards.
✔️ Commercial-Grade Durability
Every oven we sell is built to withstand the rigors of daily, high-volume foodservice use, delivering long-term reliability in demanding kitchen environments.
✔️ Competitive Pricing & Financing
Take advantage of bulk discounts, special promotions, and flexible financing options designed to fit your budget and business needs.
✔️ Fast, Reliable Shipping
Many in-stock models ship within 1–2 business days, helping you minimize downtime and keep your kitchen running without delay.
FAQs – Commercial Ovens
What is the most versatile commercial oven?
A combi oven is the most versatile because it can bake, roast, steam, poach, rehydrate, and hold—all in one machine.
Do I need a hood for my commercial oven?
Most ovens require a commercial hood, but some electric convection ovens and certain ventless combi or rapid-cook models may be exempt. Check local code before purchasing.
How long do commercial ovens last?
With proper cleaning and maintenance, commercial ovens typically last 10–20 years, depending on usage and model type.
What’s the best oven for high-volume pizza production?
Conveyor/impinger ovens are ideal for standardized, high-volume pizza operations.
Deck ovens are preferred for artisan or stone-baked pizza styles.
Should I choose gas or electric for a commercial oven?
- Gas: Lower operating cost in many areas, strong heat, fast recovery
- Electric: More precise temperature control, consistent heat distribution, fewer venting restrictions
Choose what matches your utility availability and workflow.
How do I determine the right oven capacity?
Calculate peak hour output:
- Number of sheet pans per hour
- Size and thickness of items
- Recovery time between loads
- Always size above your busiest demand periods.
What maintenance does a combi oven require?
Combi ovens require regular:
- Cleaning and deliming
- Drain maintenance
- Filter upkeep
- Steam system servicing
This protects performance and extends lifespan.
Can I stack commercial ovens?
Yes. Many convection, deck, and combi ovens are designed for stacking, which maximizes vertical space without expanding your footprint.
What is a cook-and-hold oven?
A cook-and-hold oven slow-cooks food at low temperatures and automatically switches to holding mode, ideal for banquets, roasts, and overnight cooking.
Are ventless ovens effective?
Yes—modern ventless ovens use catalytic filtration to remove grease-laden vapors, making them ideal for locations without traditional hoods (depending on code).
Why does my oven lose heat quickly?
Common causes include:
- Worn gaskets
- Poor door alignment
- Blocked fans
- Inadequate preheating
Routine inspections help maintain performance.
