Choosing the right commercial oven is one of the most important decisions for any foodservice operation. Whether you’re running a busy pizzeria, a high-volume bakery, or a full-service restaurant, the right oven can improve cooking efficiency, food quality, and operational workflow.
At RestaurantSupply.com, we carry a wide selection of commercial ovens — from convection ovens and deck ovens to combi and conveyor models — all from trusted industry-leading brands. But we don’t just sell equipment. We're here to help you make the right choice for your specific kitchen needs.
How to Choose the Right Commercial Oven
Not all ovens are created equal. Here’s a quick breakdown to help you find what’s best for your business:
| Oven Type |
Best For |
Key Benefits |
| Convection Ovens |
Restaurants, schools, bakeries |
Fast, even cooking using circulating hot air |
| Deck Ovens |
Bakeries, pizza shops |
Crisp crusts and artisan-style baking |
| Conveyor Ovens |
High-volume pizza or sandwich chains |
Consistent, automated cooking process |
| Combi Ovens |
Hotels, institutions, catering operations |
Versatile: steam + convection in one unit |
| Cook & Hold Ovens |
Banquet halls, BBQ restaurants, hospitals |
Low-temp, slow cooking with holding function |
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.
Types of Commercial Ovens We Offer
1. Convection Ovens
Convection ovens use circulating hot air for even cooking.
Best for: Baking pastries, roasting meats, casseroles, reheating, bulk cooking
Ideal users: Restaurants, cafés, hotels, buffets, institutional kitchens
Why choose: Faster cook times, even browning, energy-efficient output
2. Deck & Bakery Ovens
Designed with stone, steel, or ceramic decks that store heat for superior crust and texture.
Best for: Artisan bread, pastries, bagels, pizzas, flatbreads
Ideal users: Bakeries, pizzerias, specialty food operations
Why choose: High heat retention, artisan-quality results, multiple decks for volume
3. Combi / Combination Ovens
A combi oven merges convection heat and steam to deliver unmatched versatility.
Best for: Roasting, steaming, baking, rethermalizing, batch cooking
Ideal users: Hotels, catering kitchens, commissaries, full-service restaurants
Why choose: Replace multiple ovens; precise humidity and temperature control
4. Conveyor / Impinger Ovens
Food moves through these ovens on a conveyor belt for extremely consistent, high-volume output.
Best for: Pizza, sandwiches, baked items, QSR production
Ideal users: Quick-service restaurants, chains, stadiums, commissaries
Why choose: Set-and-forget consistency, rapid throughput, ideal for standardization
5. Pizza & Specialty Ovens
Stone hearth, brick, deck-style, or high-heat ovens designed for signature pizza styles.
Best for: Neapolitan pizza, deep-dish, artisan breads, flatbreads
Ideal users: Pizzerias, Italian restaurants, bakeries
Why choose: High cooking temps, crisp crust, authentic flavor profiles
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 Buy from RestaurantSupply.com?
- Trusted by thousands of restaurants & foodservice operators
- Competitive pricing & top commercial-grade brands
- Fast, nationwide shipping
- Dedicated customer support
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.
