Cooking Equipment

Commercial kitchens rely on speed and consistency in the cook line, and convection ovens help achieve these goals. This equipment evenly cooks food using a fan to circulate dry heat at high velocities.

In pizza operations, deck ovens provide results similar to wood-fired ovens when creating traditional thin crust pies. After about an hour of preheating, these units’ decks, where staff place the pizzas to cook, can maintain temperatures as high as 700 degrees F using either gas or electricity. Deck ovens generally cook pizzas in approximately five minutes.

Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base.

A staple in the pizza segment, conveyor ovens save labor since the unit does not need attending and can cook various menu items fast and consistently.

Ranges are one of the most versatile pieces of equipment in a commercial kitchen. They can be used for almost any cooking task. While cooking, stir-frying, grilling, sauteing, searing, boiling and broiling can be accomplished on the range top, the oven can be used for baking, roasting, warming, broiling, storage, and, if refrigerated or freezer drawers are included, cooling and freezing.