| Commercial Ovens
A commercial ovens can come in many variations such as:
Commercial Ovens - Multifunction Ovens
A multifunction oven is also known as a combination oven. This type of oven lets you choose between different methods of cooking. Many ovens offer a wide range of choices such as conventional cooking, which provides different temperatures in certain sections of the oven – hotter at the top and cooler at the bottom - for baking. Alternatively, you could choose fan assisted cooking or grilling either separately or in combination.
Commercial Ovens - Restaurant Range
Range cookers have become increasingly popular in the last few years and are packed with features which can be useful if you have a large family or do a lot of entertaining. Range cookers usually include two full sized ovens and a separate grill. A good choice is a range with a conventional oven and a second convection or fan-assisted oven. This will give you excellent flexibility as you have the benefit of roasting, baking and grilling different foods, which require different temperatures, at the same time.
Commercial Ovens - Conveyor Oven
A conveyor belt moves the food through the oven, making it ideal for pizzas or hot sandwiches.
Commercial Ovens - Broiler
Broiling is a fast method for cooking tender cuts of meats, poultry, ham and fish. The broiler compartment is located beneath the oven. Pull the entire broiler compartment forward to the stop position. The broiler compartment door folds down to allow for easy removal of the broiler pan for turning foods Gas broiling is cool and clean since broiling is done with the broiler door closed and any smoke is consumed by the flame. The broiler uses short bursts of heat in order to cook the food.
Commercial Ovens - Grill
A commercial grill can be either a flat top grill or char broiler. Both are used to cook meats, poultry and burger patties.
Commercial Ovens - Pizza Oven
A commercial pizza oven is a large oven that heats to high temperatures. Not only can it be used for pizza, you can cook just about anything in a pizza oven, including large sides of beef or large pans of dessert.
Commercial Ovens - Brick Ovens
Domestic brick ovens can be used to cook bread, pizzas and stews as well as both savory and sweet tarts and pies. Pizza or bread dough can be laid directly on to the hot bricks contained in the oven and brick ovens are also excellent for slower cooked food like casseroles, too.
As with other types of ovens that are heated by fire (such as pizza and Dutch ovens) the oven needs to heated and then allowed to cool so that the temperature in the cavity is even. The advantage to this type of cooking is that it gives a very distinctive outdoor taste and crisp texture to foods like pizza. The downside is that cooking with any kind of wood fired oven is the exact opposite of microwave cooking and you’ll need to have plenty of patience – you can’t exactly rustle up a meal in a matter of minutes!
Commercial Ovens - Dutch Ovens
The original Dutch ovens were three-legged cooking pots, typically made of either heavy cast iron or aluminum made to be used over an open fire or hearth. There are two basic types of Dutch ovens. The first is the outdoor variety made of cast iron, which has three short legs and a tight fitting lid. The second type is similar but has a flat base and can be used stove top or in your kitchen oven. Dutch ovens are extremely versatile and can be used for anything from roasting and stewing to frying, steaming and baking.
Commercial Ovens - Convection Ovens
Convection Ovens or Fan Ovens or Turbo Ovens refer to the oven found traditionally that circulates heated air through the application of a fan. There is a separate enclosure for the fan motor to do away with overheating.
The warming of food is a faster procedure in convection oven as because the moving air strips away the thin layer of air that would form an even coverage and lead to insulation of food as well. In technical terms all the ovens are possessed with natural convection currents that are dependent on the food placement as well as positioning of the heating elements. These are the reasons that contribute to the use of a better term called as "forced-convection oven." Thus "convection oven" is the shortened form of the name adopted.
The operation of convection oven can be done at lower temperature in comparison to the standard conventional oven via the movement of fast hot air through the food. They also help by giving the cooking process some speed. The air circulation or convection works towards the elimination of "hot spots" and as a result of this the baking turns up relatively even. A convection oven makes it possible to get a reduction of 50 degree Fahrenheit in temperature that is used for cooking in comparison to the conventional oven. A convection oven or fan-forced oven will use up to 35% less energy than conventional ovens.
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