Ovens

In most commercial kitchens the oven is the piece of equipment that runs the longest. The Ovens category serves pizzerias, bakeries, patisseries, hotel and restaurant kitchens and snack bars: electric, gas and wood-fired pizza ovens, bakery and convection ovens for 600 × 400 mm trays, combi steamers, speed ovens, commercial microwaves, baked potato ovens, a tandoori oven and air fryers. Pizza accessories, oven accessories and bakery refrigeration complete the range.

How do you choose a commercial oven?

• What you bake: pizza needs high heat and a firebrick or stone floor, bread and pastry need even airflow, while a hot kitchen usually calls for a combi steamer with steam.
• Capacity: pizzas per chamber, number of trays or GN 1/1 pans – sized for your busiest service.
• Power supply: 230 V electric models for smaller sites, 400 V three-phase for higher output; gas and wood-fired ovens need a way to vent flue gases.
• Controls: a mechanical thermostat, or a digital panel with programmes and a timer for repeatable results.
• Footprint: countertop unit, stacked chambers or a dedicated stand – check space and connections in advance.

The range includes ovens from MORETTI, Cuppone, GGF, Izzo, Pavesi, Unox and Lincat, plus commercial microwaves from Samsung and Panasonic. Full specifications for each model are listed on its product page.