Commercial Oven Manuals & Owner Guides

Commercial oven types

Convection oven

A fan circulates hot air for fast, even baking and roasting. Available in full-size and half-size, countertop or floor models.

Combination (combi) oven

Cooks with convection heat, steam or both, with humidity control and often a core probe and automatic cleaning. Steam comes from a boiler or from direct water injection.

Rack oven

A large floor oven that bakes an entire rack of sheet pans at once, usually rotating the rack and adding steam for bread.

Type I vs. Type II

Type I ovens are countertop or stand-mounted; Type II ovens are floor or roll-in models.

Reading oven efficiency numbers

Cooking energy efficiency shows how much of the oven's energy reaches the food in a standardized ASTM test. Idle energy rate shows what the oven uses while hot but empty — often the largest share of real-world consumption, because ovens spend many hours waiting between batches. Compare gas ovens with gas ovens and electric with electric.

Water quality for combi ovens

Scale from hard water is the leading cause of combi-oven service calls. Have your water tested, install the treatment the manufacturer specifies, change filter cartridges on schedule, and descale steam generators as the oven prompts.

Commercial Oven FAQ