Top 10 Types of Commercial Ovens Used in Restaurant Franchises

Here’s an in-depth look at 10 types of commercial ovens commonly found in franchise kitchens.

1. Coal Fired Ovens

Coal fired ovens are fueled by coal and can reach extremely high temperatures, typically between 800°F and 1000°F. These ovens are often made of brick or stone, which retains and radiates intense heat, cooking food quickly and evenly. Coal fired ovens are particularly popular in some pizzerias, where they produce a unique flavor and texture that can’t be easily replicated by other heat sources. The high temperature creates a crispy, charred crust while maintaining a soft, chewy interior, which is especially desirable for New York-style pizzas and other rustic bread products.

2. Convection Ovens

Convection ovens are one of the most versatile and widely used types in commercial kitchens. They operate by circulating hot air around the food, which ensures even cooking and allows for quicker results than conventional ovens. This type of oven is ideal for baking, roasting, and even reheating, making it a staple in franchises that offer baked goods, casseroles, or roasted dishes. Its design minimizes hot spots, which is especially useful for achieving consistent results across large batches, making it a favorite among franchises known for baked entrees and pastries.

3. Combi Ovens

Combi ovens combine steam and convection heat, making them one of the most flexible cooking appliances in a commercial kitchen. This oven type can switch between dry heat, moist heat, or a combination of both, allowing chefs to bake, roast, steam, and even grill food. Combi ovens are particularly popular in franchises that emphasize freshness and flavor, as the steam feature helps retain moisture in dishes, keeping proteins tender and vegetables vibrant. This versatility allows franchises to expand their menu offerings without investing in multiple appliances, making the combi oven an ideal choice for multi-cuisine chains.

4. Deck Ovens

Deck ovens are primarily used for baking pizzas, artisan bread and pastries due to their ability to produce a crisp, even crust. These ovens feature stone or ceramic decks that radiate consistent heat, delivering superior baking results. Franchises that specialize in pizza or baked goods, such as pizzerias or bakery chains, rely heavily on deck ovens for their heat-retentive quality and ability to bake multiple items simultaneously without compromising quality. The specialized nature of deck ovens makes them less common in general kitchens but essential for franchises that pride themselves on offering high-quality baked items.

5. Rotisserie Ovens

Rotisserie ovens are designed specifically for cooking meats on a rotating spit, a technique that allows for even browning and self-basting of the meat. These ovens are especially popular in franchises that specialize in roasted poultry and other meats, as they can produce a consistent, juicy product with minimal manual intervention. The rotating spit of the rotisserie oven also offers a visually appealing cooking process, which can attract customers in fast-casual or grab-and-go franchise setups. Rotisserie ovens are highly efficient and designed to handle large quantities, making them suitable for franchises that prioritize high-volume production of quality roasted items.

6. Rapid Cook Ovens 

Rapid cook ovens, also known as accelerated or high-speed ovens, use a combination of microwave, convection, and impingement technologies to cook food quickly without sacrificing quality. These ovens are ideal for franchises where speed is crucial, such as fast-food chains or cafés with a high turnover rate. Rapid cook ovens allow franchises to deliver hot, freshly prepared items in a fraction of the time required by traditional ovens, making them indispensable in high-demand settings. Their ability to rapidly heat sandwiches, wraps, and pastries while maintaining texture and flavor has made rapid cook ovens a go-to appliance for many franchise models.

7. Conveyor Ovens

Conveyor ovens, or belt ovens, are commonly used in fast-food and pizza franchises for their efficiency and consistency. Food items move along a conveyor belt through a heated chamber, which allows for uniform cooking without the need for supervision. Conveyor ovens are designed to handle large volumes of food quickly, making them ideal for high-demand items like pizzas, sandwiches, and flatbreads. Since the conveyor system guarantees consistent cooking times and temperatures, these ovens are invaluable to franchises that prioritize fast, consistent output.

8. Wood-Fired and Brick Ovens

Although not as common in typical franchises, wood-fired and brick ovens are popular in upscale pizzerias or restaurants that wish to emphasize an artisanal, rustic cooking style. These ovens provide a unique smoky flavor and are ideal for baking pizza and certain types of bread. The cooking process is slower than that of other commercial ovens, but the rich, distinct flavors and crispy crusts they produce can be a major draw for customers. Brick ovens, however, require more maintenance and care, making them less practical for franchises that focus on efficiency over culinary craftsmanship.

9. Steam Ovens

Steam ovens are dedicated solely to using steam as a cooking method. They are ideal for delicate items like seafood, vegetables, and rice dishes, as the steam preserves the natural moisture and nutrients of the food. Franchises that prioritize health-conscious options often incorporate steam ovens, as steaming is considered a healthier cooking method. While steam ovens may not be suitable for all menu items, they are excellent for locations that emphasize freshness, nutrition, and flavor retention.

10. Specialty Griddle Ovens

Some franchises, particularly breakfast or diner-style establishments, make use of griddle ovens—large, flat-surfaced ovens ideal for pancakes, eggs, and burgers. These ovens allow for rapid cooking on a flat surface, offering a slight char or sear to items while retaining moisture. Many griddle ovens are designed with multiple temperature zones, giving chefs flexibility in cooking different types of food simultaneously. This versatility makes them invaluable for franchises with a broad menu of griddle-prepared items.

Humankind has achieved significant milestones regarding ovens, but these appliances have evolved over the years in size. We now have Walk-In Ovens.

What is a Walk-In Oven?

Walk-In Ovens, also referred to as Truck-in Ovens or Batch ovens, are a category of industrial ovens mostly used in manufacturing. The term “walk-in” is derived from the oven’s height: which is the same as the average adult. Industrial ovens are made to capability, classification, configuration, and classification. With this range of different factors, industrial ovens are able to link up to a broader scope of thermal-processing applications and fit any workspace impression. Walk-in ovens are mostly made for large scale operations and engineered to cover any need: whether it’s a customizable oven or one that is custom-engineered from scratch to the final product.