Ovens & Fryers

Commercial convection ovens use a built-in fan to circulate hot air around the food, which cooks up to thirty percent faster than a standard oven and browns product more evenly across every rack. They handle bakery items, roasts, casseroles, and reheats without hot spots. These ovens come in full-size or half-size, single or double stacked, gas or electric, with manual or digital controls. They’re used in bakeries, restaurants, delis, cafeterias, and ghost kitchens.

Combi ovens combine dry convection heat with steam in the same cabinet, letting kitchens roast, bake, steam, poach, reheat, and hold in a single unit. Precise humidity control keeps yields high and reduces shrinkage. These ovens come in 6-pan countertop up to 20-pan floor models, gas or electric, with programmable recipes and self-cleaning cycles. They’re used in hotels, banquet kitchens, healthcare kitchens, and any high-volume operation looking to combine several pieces of equipment into one.

Commercial pizza ovens are built for the high floor temperatures and rapid recovery that pizza production demands, in deck, conveyor, countertop, and wood-fired formats. Deck ovens give hand-tossed shops direct-fired stone baking, and conveyor ovens standardize output for volume operations. These ovens come in gas, electric, or wood-fired, single or stacked, with stone or steel decks. They’re used in pizzerias, Italian restaurants, delivery kitchens, casinos, and stadium concessions.

High-speed ovens combine microwave energy, forced convection, and infrared or impingement heat to cook items in a fraction of the time a standard oven takes, often without needing a ventilation hood above. They handle sandwiches, flatbreads, pastries, and reheats at counter-service pace. These ovens come as countertop units under 24 inches wide, with pre-programmed menus and ventless options. They’re used in coffee shops, convenience stores, hotel breakfast bars, and ghost kitchens.

Tandoor ovens are cylindrical clay-lined ovens fired by gas, charcoal, or electricity, reaching temperatures of 500°F and above for cooking authentic naan, tandoori chicken, and skewered kebabs. The clay interior gives food a distinct flavor and char that other ovens can’t match. These ovens come in barrel and drum styles, in countertop and floor-standing sizes, with terracotta or ceramic interiors and insulated stainless jackets. They’re used in Indian, Pakistani, Persian, and Middle Eastern restaurants.

Commercial gas ranges combine open burners, griddles, or charbroilers on top with a standard or convection oven beneath, giving cooks a full cooking station in a single footprint. The cast iron grates and heavy-duty valves handle continuous service. These ranges come in 24 to 72 inch widths, with configurations like six-burner with oven, four-burner with griddle, or hot top for large stock pots. They’re used in restaurants, banquet kitchens, and cafeterias running volume cooking.

Commercial fryers are the workhorses for any menu with fries, chicken, seafood, or breaded items, holding oil at frying temperature and recovering quickly after batches drop in. They come with fast-recovery burners, tube-fired or open-pot designs, and filtration systems on higher-end models. These fryers come in countertop electric singles up to floor-standing gas batteries with multiple tanks, holding 40, 50, or 75 pounds of oil. They’re used in quick-serve restaurants, pubs, fish and chip shops, and food trucks.

Ventless electric fryers have their own multi-stage filtration and ventilation built in, so operators can fry without an overhead exhaust hood or a gas line. Autolift baskets, self-cleaning, and pre-programmed cook cycles automate consistent output at counter-service pace. These fryers come in compact footprints under 30 inches wide, running on standard 208 or 240 volt outlets. They’re used in convenience stores, hotel lobbies, cafeterias, food halls, and any location where a hood installation is not practical.

Chicken fryers are pressure-cooking or open-pot fryers built specifically for bone-in chicken, using higher pressures and longer cook cycles than standard fryers. Pressure models cook chicken faster and keep the meat moist, which is why they’re standard in fast-food and grocery deli fried chicken programs. These fryers come in floor-standing models, with 40 to 90 pound oil capacities and programmable cycles. They’re used in fried chicken chains, grocery deli programs, and quick-serve restaurants.