Kitting out your kitchen with the most appropriate catering equipment can become a bit of a headache especially when it’s something as important as a commercial oven. Before making any final decisions it’s best to work out the basics to avoid any costly mistakes. With many different styles of oven available it is vital to make the right choice first time. Selection used to be limited when browsing for a commercial oven capable of performing to high standards; an oven was just that, a standard heated chamber to cook ingredients. Now however, as menus have become increasingly more complicated, the design and manufacture of ovens has evolved and developed to reflect this change. Whether you require a combi oven for larger output and a variety of functions all in one piece of equipment, a convection oven for speed and consistency, ranges offering hobs and burners combined with an oven or pizza ovens for specialised cooking the initial process prior to ordering should generally follow a similar course.
Areas to consider
- Size; a choice of designs and dimensions guarantee that even kitchens limited by space can locate the perfect piece. Measure available areas before you start your search to give you a starting point. It’s also advised to measure access points such as doorways to ensure equipment will fit into the kitchen.
- Power supply; check power supplies into your kitchen to determine whether you should be looking for gas, electric, single phase or three phase etc. With ample choice available for all supplies the ideal model shouldn’t be difficult to find.
- Capacity; obviously the level of demand will influence the capacity of the oven required. Large kitchens will need a larger oven whilst small kitchens might be looking for something a little more compact.
- Budget; with a wide range of manufacturers and brands available there is a piece to fall in with every budget. Whether you’re looking for entry level products, mid-range units or flagship models there are prices to suit everyone.
Other areas to look for
- Efficiency; becoming an increasingly important area, efficiency is continuously an area of development. Good efficiency means that not only is demand met but savings can also be made.
- Flexibility; versatile equipment which is multifunctional not only saves space but also saves time – great when menu development is at the heart of your operation.
- Maintenance; some models may feature self-diagnostic and self-cleaning functions. Whilst these will make things easier, in depth manual cleaning is still vitally important to ensure continued performance and equipment longevity.
- Training; high specification pieces of equipment that offer multiple advanced features may offer training so make sure you take it up. Not only will you make total use of your equipment and realise the full potential but will also guarantee your kitchen is working to its fullest potential.
Finding the perfect commercial oven needn’t be a chore. Be clear on the vitals, such as intended use, size and capacity etc. before you begin your search to guarantee a knowledgeable investment is just around the corner.