Restaurant oven: which one to choose?

There are many different types of restaurant ovens on the market. But which one to choose for your business? Here is a guide that will help you in buying the right oven for your place.

How to choose the professional oven?

There are four large macro categories of ovens on the market:

the ovens static, simple to use but not very versatile
thermo ovensconvection, unsuitable for leavening, grilling and browning products. It is said convection, not convention;)
the ovens a low heat density, ideal for long and slow cooking or for storage and maintenance.
the ovens a steam, ideal for cooking quickly and with low consumption. Steam is often combined with convection: thus we have ovens trivalent. Because they can cook steam, with hot air or a mixture of these two.
the ovens a pressure. Particular because they cut cooking times by half and modify the textures of the products. Used either in large canteens or in starry restaurants to experiment with new cooking techniques.

In turn, these 5 types of ovens can have two types of power supply: electric, very versatile and practical, and gas, more suitable for pizzerias.

To choose the professional oven for your restaurant you need to consider some elements:

Dishes you want to prepare with your oven
Type of power supply: gas or electric?
Capacity: gastronorm or pastry?
Accessories and options
Technology and automation
Budget
You want to have automatic washing or clean it by hand

A pastry oven cannot also be suitable for a restaurant, as they have been designed for different types of uses. Especially the latest generation ones with adjustable fan up to 7 speeds. But it always depends on the pastry chef. Many professionals prefer the refractory floor.

Furthermore, it is not trivial to have an oven which, thanks to technology, can allow you to save time. How many times, during the service, have you risked forgetting that dish in the oven that otherwise would have burned? This does not happen, for example, with i Rationa ovensl, intelligent and designed to guarantee excellent dishes at the maximum time saving for professionals.

Professional steam convection oven

The convection steam oven is an essential in professional kitchens. This type of cooking, at a lower temperature than the traditional one, stresses the food less from the point of view of quality and allows chefs to cook food with less weight reduction. Moreover, thanks to this type of oven, it is possible to save in terms of consumption and regenerate blast chilled or regenerated food without losing its taste and consistency.