How to Choose a Commercial Oven

A convection oven is the affordable, versatile workhorse for baking and roasting and suits most kitchens. A combi oven adds steam for roasting, steaming, baking and re-thermalizing in one unit — far more versatile, but premium-priced and needs water, a drain and often three-phase power. Get a combi if you'll use the steam; otherwise convection.

A deck oven (stone hearth, radiant bottom heat) for artisan/Neapolitan crust, or a conveyor oven for high-volume, consistent pizzas with less-skilled labor. Deck gives a better product and needs someone who can read a bake; conveyor gives throughput and consistency.

Convection ovens for general baking; a deck oven for artisan breads and hearth items; and a rotating rack oven for high-volume batch baking. Many bakeries run a combination. A combi adds precise steam for crust and proofing flexibility.

Both are common. Gas is often cheaper to run where natural gas is available; electric (and combi) give precise, even heat and may be required where new gas hookups are restricted. Larger electric ovens need heavy 208/240V, often three-phase, service — confirm your building can supply it.