Ovens
A professional oven is indispensable in any commercial kitchen. Whether you want to regenerate, bake, steam, proof, or smoke dishes, the right commercial oven allows you to work faster, more consistently, and often more energy-efficiently. At Horeca Online Store, you’ll find a wide selection of professional commercial ovens, suitable for both compact kitchens and high-volume operations.
When making your choice, the type of cooking, capacity, available space, power source (230V/400V/gas), ease of cleaning, and ease of use are all key factors. On this page, we’ll help you with a clear decision guide, and you’ll find practical tips for each type of oven. This makes it easy to choose the oven that fits your concept: restaurant, pizzeria, hotel, lunchroom, catering, or company cafeteria.
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Microwave ovens (professional)
A professional commercial microwave is built for intensive use. It heats faster and more consistently than a consumer model, ideal during peak times. Think of regenerating portions, defrosting products, and warming up sauces or side dishes. Many commercial microwaves feature programmable controls, a sturdy stainless steel housing, and higher power outputs for short cycles.
What should you look for in a commercial microwave?
- Power (Watts): higher power = faster and more even heating
- Capacity & size: suitable for your portion sizes and containers (e.g., GN)
- With/without turntable: without a turntable is often more practical in the foodservice industry
- Programmability: faster operation and fewer operating errors
- Cleaning: stainless steel, smooth corners, and an easy-to-clean interior
Proofing cabinets
With a hospitality proofing cabinet , you create a stable proofing environment for dough. By controlling temperature and humidity, you prevent drying out and achieve consistent rising—essential for bread, viennoiserie, and pizza dough. This makes your production predictable and your end result consistent, even with changing kitchen conditions.
What should you look for in a proofing cabinet?
- Capacity: number of trays/racks tailored to your output
- Temperature and humidity control: suitable for various types of dough
- Insulation & energy consumption: important for continuous operation
- Layout & ease of use: sturdy guides, good door seal
- Hygiene: easy-to-clean interior and rounded corners
Combination steamers
A combi steamer combines hot air with steam and is one of the most versatile solutions in the professional kitchen. You bake, roast, steam, and reheat with control over moisture, color, and texture. As a result, food dries out less, and you work more efficiently with multiple preparations in a single appliance. Combi steamers are popular in restaurants, hotels, catering, and institutions where consistent quality and speed are important.
Key Benefits of a Combi Steamer
- Versatile: from steaming to roasting and reheating
- Less shrinkage: better yield for meat, fish, and vegetables
- Consistent results: repeatable programs and control
- Efficiency: work faster, fewer pieces of equipment needed
Buying Tips for Combi Steamers
- Controls: basic or fully programmable (HACCP/programs)
- Cleaning: (Semi-)automatic wash programs save time
- Connections: water/drain and power (often 400V)
- Capacity: number of levels, tailored to your mise-en-place and service
Convection ovens
A commercial hot air oven (convection oven) distributes heat evenly using fans. This is ideal for baking and baking on multiple trays simultaneously, with stable results. For many kitchens, a hot air oven is the most practical choice when you primarily prepare oven snacks, rolls, pastries, and oven dishes.
What is a convection oven suitable for?
- Baking Rolls and Pastries
- Oven-baked snacks and small dishes
- Gratins, sheet metal dishes, and oven-baked dishes
What should you look for in a convection oven?
- Number of trays/levels: tailored to peak demand
- Temperature range & stability: critical for baking results
- Steam function (optional): for bread and better crust formation
- Power connection: compact models often 230V, heavier models 400V
- Cleaning: removable guides, smooth interior
Pizza ovens
A professional pizza oven is designed for high temperatures and a fast turnover. This delivers typical pizza results: a crispy crust, good rise, and short baking times. Depending on your concept, you choose a traditional deck/stone oven or a conveyor pizza oven for maximum speed and consistency.
Choosing a type of pizza oven
- Deck/stone oven: traditional results, often with multiple decks
- Conveyor oven: high output, constant speed, and workflow
Purchasing Tips for Pizza Ovens
- Max. temperature & recovery capacity: important during peak hours
- Capacity: number of pizzas at a time and diameter
- Energy source: electric or gas (depending on location/utilities)
- Insulation: less heat loss, more comfortable in the kitchen
Smoke ovens
With a commercial smoker , you develop unique flavors and create products with your own signature. Think of smoked salmon, chicken, vegetables, or meat. Smoking can also contribute to an efficient prep workflow: you work in batches and can portion precisely. Do pay attention to your setup and ventilation so that you can work safely and practically.
What should you look for in a smoker?
- Hot/Cold Smoking: Choose What Fits Your Product Line
- Capacity & layout: racks/hanging systems depending on the product
- Temperature control: crucial for food safety and consistency
- Ventilation/exhaust: Check kitchen layout and regulations
- Smoking system: wood chips/smoke generator (depending on model)
Practical buying tips (for all ovens)
These tips will help you quickly choose the right oven and avoid surprises during installation or use.
1) Capacity & Workflow
- How many servings/pizzas/trays per hour do you need?
- Do you work in batches (prep) or mainly during service?
2) Connection and Installation
- 230V vs. 400V: check your electrical panel and available circuits
- Water/drain: especially relevant for combi steamers
- Dimensions: take doorways and placement into account
3) Cleaning & Maintenance
- Stainless steel and rounded corners save time
- Automatic cleaning is a major advantage during daily, intensive use
4) Energy Consumption
- Consider insulation, warm-up time, and usage patterns (frequent on/off vs. left on for long periods)
Frequently Asked Questions About Commercial Ovens (FAQ)
Which oven is the most versatile for the foodservice industry?
A combi-steamer is generally the most versatile because it allows you to cook with both hot air and steam and is also great for regenerating food.
What is the difference between a convection oven and a combi-steamer?
A convection oven works by circulating hot air. A combi-steamer can also add steam, giving you more control over juiciness and shrinkage.
Do I always need three-phase power (400V)?
Not always. Some compact ovens run on 230V, but heavier-duty convection ovens, combi steamers, and pizza ovens often require 400V. Check the specifications for each model.
What should I look for in a pizza oven for delivery?
Consider throughput, recovery capacity (maintaining temperature during high order volumes), and capacity. A conveyor oven often provides the most consistent performance at high volumes.
Are smoke ovens suitable for any kitchen?
Not every setup is ideal. Consider ventilation/exhaust, available space, and the type of smoking (hot/cold) you want to use.
