If you are running a café, restaurant, or eatery, chances are that you will need a commercial oven to prepare the food. You can find different types of commercial ovens in use around the world. And while they may appear similar to the consumer-type ovens you see in retail stores, there are important differences that you will need to know before making your purchase. In this post, I have discussed how to use a commercial oven for great results.
Differences Between Consumer and Commercial Oven
While commercial and consumer versions come in different types such as combination, pizza, and deck ovens. Plus, they can be powered by wood, electricity, or gas. However, the main difference is that a commercial oven will cook the food using the convection process.
Convection will use a fan to assist in cooking the food evenly and faster compared to a consumer oven. This type of speed and control is very important to chefs and bakers in the preparation of the food. The most common fuel used in commercial ovens is gas because it can heat quickly and offers precise temperature control. Wood ovens are mostly used to prepare pizza and electric ovens are mostly not used because they take too long to heat up. Here discover the right oven for your restaurant or domestic cooking demand.
Proper Use of Commercial Oven
Depending on whether you have chosen a deck, pizza, or combination oven, the first step is to read the instructions that come with the product. The technical specification is a must before electrical work is done. I am sharing an example of the technical specs below. They will give you precise guidelines on the proper use, care, and maintenance of the oven itself. However, there are some general tips you can use which apply to most commercial ovens.
Inspect: Before you begin the day, do a quick inspection of the oven. It should be clean and free of any loose ash or debris. More importantly, check the doors to ensure that they fully close. A fluctuation in temperature can ruin a meal, so be sure to remove any debris that might allow the heat to escape.
Pre-Heat: By pre-heating the oven, you prepare it for the many meals that it will provide. Start the pre-heating process after you have done your inspection. Plus, try to maintain the temperature of the oven for the time it is needed to cook food.
Maintain Similar Items: Unless you are cleaning between every food preparation, there will be hints that carry over from one food item to the next. So, designate ovens for primary use such as those for meats, pizzas, and other food types. You may need to crossover from time to time, so remember that pizza ovens for example are excellent at cooking meats when needed.
Clean: Once you have completed work for the day, the ovens will need to be cleaned. The cleaning process does not need to be exacting, but the sides must be wiped down, doors cleaned off, and any loose particles removed from the oven itself. Proper cleaning ensures that the oven will continue to function properly.
Warning – There is a risk of electric shock if you use the grounding plug incorrectly. It is recommended to consult an electrician for the connection of the outlet.
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When properly maintained, a commercial oven will last for a long time. Regular inspections of the interior to replace worn parts can help ensure that your commercial oven will serve your business for many years to come.
There are many different types of ovens available online and the usage can be a little confusing. So this infographic below might help you narrow down the easiest way to use it.
