How to choose the professional oven for your business

To choose the professional oven we have to keep in mind some factors, first of all the use for which it is intended. In this section you will find professional ovens available in models of different capacities suitable for every need. On the market we can find may types and models for sale, it is important, however, to take the right time to understand what requirements you need, and then examine the possible options. Each activity requires a specific professional kitchen oven, however it's possible to identify standard elements common to all microwave ovens for professional kitchens to be taken into account when deciding to make a choice.

These factors are:

    • Supply type of the professional kitchen oven: the ovens are divided into professional gas ovens and professioanl electric ovens. These two types determine a different emission and distribution of heat inside the oven.

    • Adjustment and control of cooking temperature: each activity needs different cooking temperatures. It's therefore necessary to be clear at how many degrees the oven must reach. Some models offers the possibility to adjust the temperature in each zone, to give a homogeneous cooking, others allow you to keep under control also the level of humidity present in the cooking chamber.

    • Sizes and capacity: the capacity of a professional oven is measured according to the number of cooking chambers, their depth and the number of trays/objects they can contain. Obviously, the dimensions vary according to the production that you want to realize. It's essential to have an oven with cooking chambers that adapt to the needs of your production.

    • Accessories included with the oven and optional: a good range of accessories facilitates daily work with your own oven. Buying, therefore, a model that includes tools already supplied is a considerable saving, if you then need to buy them separately in the future.

    • Production capacity: to choose and adequate production capacity you must know how many products you intend to make in your laboratory.

    • Easy installation and maintenance of the oven: the simplicity of installation and maintenance of the model should never be underestimated. Once installed and put into operation, the oven should be kept clean, and choosing a professional solution of easy cleaning will facilitate the daily work, streamlining the time this process requires for you and your employees.

  • Quality, sustainability and design: in order for a professional kitchen oven to be defined of quality, it must last, offer excellent results in cooking, ensure the safety of operators and have a reduced energy consumption.

How much does a professional oven cost?

The price of the professional oven is a highly relevant element that certainly also influences the choice. The quality of the machine if often reflected in its cost, it's better to also estimate depreciation in advance. Rely on a robust device to have a quick return on investment and amortization.

What is better a gas oven or an electric oven?

The oven is a necessary appliance in any kitchen, but to choose the right model for your need you must know the advantages and disadvantages. Let's start by making a first difference between gas ovens and electric ovens. The gas oven is certainly economical, simple to use and quickly reaches the necessary temperatures, on the other hand the fact of having the burner leads to difficulties in the correct management of cooking, this is because the temperature is not always constant but rises and falls.
Professional electric ovens have several points in their favor, are simple to use, versatile and can better maintain food moisture. Finally, temperature regulation is much more uniform than in professional gas ovens. Among the disadvantages: higher operating costs, even if new technologies and continuous research will ensure that electric ovens will continue to be smarter and less impacting on consumption and pollution.

When is the hood mandatory?

The extractor hood is mandatory in the presence of gas hobs. However, installation is also recommended in the presence of induction hobs that generate large amounts of condensation. An alternative system is the filter hood which is a hood without flue, the main features are: air recirculation, air filtration, small footprint and versatility of installations.

What is a multifunctional oven?

Electric ovens are divided into two macro categories: traditional ovens and multifunctional ovens. The traditional electric oven works thanks to electrical resistances, a lower and a highero one, these overheat and cook food by irradiation. In addition, is equipped with a grill that serves to gild the food. The multifunctional electric oven, in addition to electrical resistances and grill, is also equipped with a special fan that circulates the hot air spreading the heat evenly throughout the oven. Food, therefore, is cooked by convection.

What does convection oven mean?

The convection ovens or ventilated electric ovens, besides to heating the air inside, use a fan and exhaust system to circulate the hot air and then expel it. By doing so, hot air is not only blown onto the food, it makes cooking faster and more uniform, but stagnant air does not form inside the oven. The ventilated electric oven can offer double functionality, convection and conventional, to give the freedom to choose the most suitable option for the recipe. Among the advantages: faster and more uniform cooking, constant temperature due to hot air circulation.

How to cook pizza in a static or ventilated oven?

Static cooking means the heat that propagates thanks to the ignition of the oven resistances, located at two different points: top or bottom. Heat, therefore, spreads without any movement of air. The oven reaches the hot temperature gradually and this allows you to cook the food gently even if there's the risk of a poorly uniform cooking. The static oven is ideal for baking all those foods that need a good proofing. The ventilated oven, instead, spreads the heat faster thanks to the fan function that uses a hot air flow. This results in reduced cooking times compared to those of the static oven and also has the advantage of being able to cook several dishes at the same time, as the heat reaches well every corner of the oven.

How to choose the professional oven for pizza?

Everyone likes pizza and to prepare it in addition to quality ingredients you need suitable equipment such as a high-performance oven. But what features should be taken into account to buy the best pizza oven? First of all we distinguish gas pizza oven from electric pizza oven. Gas pizza ovens combine price and quality: have lower energy costs and the presence of the burner allows you to reach the ideal temperature very quickly.
In addition, thanks to reduced heating times, the oven quickly returns to temperature after opening the door. Before choosing a gas pizza oven, however, the need to connect it to the extraction hood or chimney must be considered. The electric pizza oven, unlike the gas one, has an easier installation. Many models are equipped with thermostats to independently adjust the temperature of the oven top and bed plate, this meets the cooking needs of the pizza chef to ensure a more uniform heat inside the cooking chamber.

How much does a professional electric pizza oven consume?

Before deciding whether to choose an electric, gas or wood-burning oven for your pizzeria it's advisable to know both pros and cons. The wood-burning oven is the most traditional and the most difficult to use as well as more challenging even during the cleaning and management phase. Electric ovens and gas ovens are the most common alternatives today in almost all pizzerias, this is also because they are increasingly automated and highly performing.
Electric and gas pizza ovens are the easiest to use, but despite the similarities between electric pizza oven and gas pizza oven even between them there are differences. Provided that the pizza, to be cooked needs high temperatures to allow moisture to evenly evaporate. In the electric oven the diffusion of heat occurs by "conduction" and "radiation", thanks to internal resistances in the lower and upper part of the oven, this allows a constant homogeneous temperature, versatility of use, precise cooking and humidity control thanks to the "steamer" function, which allows you to evaluate the release of internal moisture.
Professional electric pizza ovens operate at temperatures ranging from 300°C to 350°C, but can also reach 500 °C, the average consumption for an oven with a capacity of 4 pizzas ranges between 4.6 kW and 6 kW. The gas pizza oven, on the contrary, is characterized by a static cooking, slower and less uniform. However, it must also be said that this type of cooking allows leavening, in the correct times and ways. In general, the gas oven is cheaper than the electric one, for both the initial purchase price and the energy consumption.

How much does a professional pizza oven cost?

On the market you can find gas and electric pizza ovens of different price ranges, the latter varies depending on their technology that can be more or less innovative. On the contrary, wood-burning ovens always keep the same price. To estimate the cost of a professional electric or gas oven you need to consider the consumption, these are reduced thanks to their ability to maintain constant temperature and the absence of heat loss.

How much does a professional pizza oven cost?

On Ristosubito you can find pizza ovens sold from € 106 + VAT to over € 1000 + VAT. The price varies depending on the model chosen and its performance. The models of professional ovens are more expensive than domestic ones that do not face the same hours of work and do not have to cook the same amount of food. How much does a professional electric pizza oven consume? Consumption varies according to size, the smaller pizza ovens naturally consume less.

What oven for bread to choose?

In a bakery to obtain a good final product it's not enough to choose the best ingredients but you need a professional bakery oven that can ensure a uniform cooking. A good bread oven must guarantee a high quality production. The Ristosubito catalogue offers several models that can best meet all needs. We can find ovens for bakeries powered by both gas and electric, cooking in gas ovens is very versatile but professional electric ovens are the most used solution for baking bread because: you can select the resistances to activate, you can turn on a single cooking chamber or more than one, the installation does not involve the implementation of a chimney, finally the energy consumption is reduced.

How much does a professional bakery cost?

Prices vary depending on the type and capacity of the bread oven, on Ristosubito the price of a professional bakery oven ranges from a few hundred euros up to major investments.

How much does a bakery oven consume?

The new generation bakery ovens are designed to be more energy efficient. Of course, larger ovens or more frequently turned on ovens at high temperatures will consume more energy. From an economic point of view, an electric kWh costs about 0.22 euro/kWh,then for an hour of cooking at 180°C an electric oven will cost us more or less 1,0 x 0,22 = 0,22 euro, twice as much as gas.

What are the best ovens for pastry?

Professional ovens are available in various models and sizes and adapt to many functions, you go from the smaller ovens designed to simply heat up breakfasts, to the larger and therefore professional ones used in professional kitchens. In the case of professional pastry ovens, these can have different cooking systems, can be with humidifier, with direct steam or withoud humidifier and of course also the professional pastry oven can be both electric and gas. If you own a pastry shop or want to renew the equipment, the first thing to think about will be the choice of a new professional bakery oven.
For a correct choice we always start from the measurements, to choose according to the space available and the number of products to be prepared during the day. To maintain a high and constant temperature even at full load, a professional pastry oven must work by undergoing a sustained power supply, so it's necessary, before a purchase, to check the power to make sure that even working at full capacity does not compromise the quality and uniformity of cooking. In addition, always for the same reasons, the professional pastry oven must have a two-way ventilation system capable of alternating the flow clockwise and counterclockwise.

Why choose a steam oven?

The choice of a steam oven depends exclusively on the preparations for which it should be used. Usually, convection ovens without steam, are used for cooking that involves the creation of an external crust and a soft interior. The use of steam ovens is thought for long cooking in which the dishes need to be rehydrated.

How does a professional steam oven work?

The professional steam oven uses the steam cooking principle, the heat of the steam produced by the boiler cooks food less aggressively than traditional baking. After the water is heated by the internal boiler, the steam is sprayed inside the cooking chamber by a fan. With the steam oven you can cook different types of food, if you use steam cooking in combination with ventilated cooking, you can choose the amount of steam to put inside the oven.

What is the trivalent oven?

The trivalent oven offers the possibility to produce and add steam during cooking to recreate the ideal climatic conditions for cooking any type of food: from steam cooking to grilling.

What is a combined oven?

The combined oven is an oven that, in addition to distributing heat through air flows, adds another fundamental element for cooking: steam.

How to clean a professional oven?

Clean the oven always following the manufacturer's instructions to remove dirt and odors. Be sure to regularly clean your oven to extend its life and improve hygiene in your kitchen. The accumulation of dirt may affect the quality of the plates and cause damage to the oven itself. A neglected oven can have a number of problems, for example the dirt accumulated on the heating elements can cause uneven and insufficient cooking, or even charred dirt can give a taste and a burning smell to food. Delaying too much cleaning risks accumulating dirt in layers, much more difficult to remove and that will require more effort, more time and more aggressive detergents.