The commercial oven is one of the hardest-working appliances in a professional kitchen, pastry shop or bakery. Choosing one involves more than just size: the cooking method, power source, controls and space requirements all determine whether it will perform reliably in day-to-day production.

If you’re specifically looking for a pizza oven, check out our commercial pizza ovens. Now, let’s take a detailed look at everything you need to know!

1. Convection or Combi: What will you cook, and how?

The first decision is whether you need hot-air cooking only or steam cooking as well. It depends on what you’re preparing and whether there’s a water supply near the oven.

• Convection ovens (fan-assisted ovens): cook using hot air circulated through the oven cavity by a fan, so the heat is distributed evenly across all trays. They’re suitable for bread, pastries and roasts, and are easier to install because they don’t require a water connection. They don’t cook with steam.
• Combi ovens: combine hot air and steam, either separately or together. This means one oven can bake, steam-cook and reheat food without drying it out. They require a water supply and drain.
• Ovens with steam: if you want moisture in the oven cavity, fan-assisted ovens with a humidifier are also available. Steam helps with the crust and rise of baked goods.

Choose convection if: you mainly bake bread, pastries or roasts and there’s no water supply near the oven.
Choose combi if: the same oven needs to handle a range of cooking techniques, from baking to steam cooking.

The table below summarizes the differences.

2. Capacity: How many trays do you need?

Capacity is measured in “racks”, meaning how many GN trays fit in the oven. GN (Gastronorm) is the standard tray size used in commercial kitchens, and GN 1/1 is approximately 53 × 32.5 cm. Bakeries and pastry shops also use 60 × 40 cm trays.

Before choosing, work out how many products you bake per hour and how many batches you produce each day. Then check how many trays each batch fills. Also consider where your production will be in two to three years: an oven that is constantly running at full capacity leaves no room to expand your product range. The kitchen layout matters too, as it determines whether a tall oven or two smaller ones will fit.

• 1–3 racks: small countertop ovens for small batches, such as puff pastries, or as a second oven alongside a main one.
• 4–5 racks: medium-sized ovens, including both countertop and stand models.
• 6–8 racks: larger chambers for a continuous flow of orders.
• 10–12 racks: high-volume production, with greater power and space requirements.
• 13 racks and up: large units for industrial-scale production, usually installed following a custom design.

SkroutzTip: Check whether “racks” refers to GN 1/1 or 60 × 40 cm trays, and read the chamber’s internal dimensions. The same trays do not always fit every model.

3. Power supply: Electricity, LPG or natural gas?

Your oven should be compatible with the energy supply already available in your space. This also determines which models will fit your kitchen.

• Electric ovens: this is the broadest category, ranging from small countertop models to large ovens. Smaller models are usually single-phase (230 V), while larger ones are three-phase (400 V) and have a higher power rating. Check that your space’s power supply can handle the oven’s power requirements.
• LPG ovens and natural gas ovens: these are suitable for kitchens with an existing gas supply or where the electrical supply is insufficient. They require installation by an authorized technician and proper ventilation. Make sure the model you’re considering is compatible with your type of gas.

Choose electric if: your space has an adequate electrical supply and you want the widest range of options.
Choose gas if: your kitchen already has a gas supply and the electrical supply isn’t sufficient for the oven you need.

The table below summarizes the differences.

4. Controls: Analog, digital, or touch?

The controls determine how easily the oven can be adjusted and how many programs it can store.

• Analog: rotary dials for temperature and time. Easy to use and requires no training, which is useful when several people operate the oven.
• Digital: a display and buttons, usually with the ability to save cooking programs. This lets you repeat the same settings from one batch to the next.
• Touchscreen: a touch display with more detailed programming, particularly on combi ovens.

Choose digital or touchscreen controls if: you cook the same products using a consistent recipe and want repeatable results, regardless of who is operating the oven.

The more functions the oven has, the more worthwhile it is to set aside some time to train your staff.

5. Installation, maintenance and service

These details may not appear in a product filter, but they make a difference after purchase.

• Water supply and drainage: Combi ovens and ovens with a humidifier require a water supply. If your local water is hard, ask about a filter or water softener, as limescale can put extra strain on the boiler and nozzles.
• Ventilation: An extraction system must be installed above the oven. Proper ventilation is essential for gas ovens.
• Space: Leave the clearances from walls and heat sources specified by the manufacturer, and check whether the oven requires a stand.
• Trays and accessories: Check what is included in the package. Racks, trays and stands are often sold separately.
• Cleaning: Some combi ovens have a built-in washing programme that reduces cleaning time.
• Warranty and service: Ask about the warranty period, authorised service options and the availability of spare parts.

Don't forget! By considering the features above and combining those that suit your kitchen, you can find the perfect option. Before deciding, take a look at other users' reviews to see what their experience has been.

This article was created with the help of AI and reviewed and edited by the Skroutz team.