Restaurant ovens
are the essential answer for all professionals working in commercial kitchens.

Achieve the perfect balance between cooking, simplicity, efficiency and safety with some of the best compact ovens on the market, with professional quality, precision and perfection.

It is wise to buy the hob and ovens separately if there is space for it. The ovens can then be positioned at working height, which is ergonomic for staff.

Investing in several small ovens for different uses can be very economical
also in terms of work, as more people can work on different things at the same time.

The difference between different ovens is that:
Aconventional oven is heated by heating elements and is too slow for rational cooking and is therefore used less and less.

A convection or hot air oven is heated by conventional heating elements and a fan then circulates the hot air in the oven chamber, allowing the whole oven to be used with several trays inside at the same time. A lower temperature and faster cooking make the oven energy efficient.

A steam oven generates heat using hot water vapor. Cooking with steam is gentler and gives a juicier result. Steam cooking is a more energy-efficient alternative to other cooking methods. The food is heated with steam from the outside in and retains its texture and color, vitamins and minerals, and is both lower in fat and calories because less cooking fat is used than in traditional cooking. However, there is no frying surface.

Keep in mind that the oven should fit the GN format for oven-safe canteens. If it says "GN 1/1", all sizes fit from the largest downwards in the sizes.