Commercial electric ovens: a Unox range for every need.

CHEFTOP-X™ and CHEFTOP MIND.Maps™ commercial combi ovens are best suited for restaurants, BAKERTOP-X™ and BAKERTOP MIND.Maps™ were designed with baking needs in mind, and snack bars and fast food restaurants will be best served by SPEED-X™ and SPEED.Pro™ commercial electric speed ovens.

Other applications, such as hotels, catering services, canteens, hospitals, and supermarkets, can find the UNOX commercial convection ovens that best suit their specific needs.

What are the main benefits of choosing a commercial electric oven?

Commercial electric ovens are typically more compact than other ovens, simpler and faster to install, and save space in a kitchen or laboratory.

Compared to other types of equipment in restaurant and bakery kitchens, cooking with commercial electric ovens reduces energy, water, and gas consumption, helping businesses to cut costs and significantly reduce their environmental impact.

Electric ovens ensure perfect control of heat in the cooking chamber, guaranteeing consistent and repeatable results — especially when enhanced with artificial intelligence functions. These ovens require less time to preheat, helping reduce service times and improve kitchen efficiency.

Because they offer a wider range of cooking techniques, from steam-only to combined cooking to the use of microwaves for faster regeneration, these commercial ovens impose fewer limits on a chef's creativity, allowing for expanding offerings and increasing profits.

Electric-powered convection ovens typically do not require modifications to the kitchen setup to comply with safety regulations — even when they are very powerful. And they are immune to potential gas pressure drops during peak service times, where the gas network must supply stoves, kettles, grills and other ovens.

Does a commercial electric oven need to be vented?

Commercial electric ovens typically need to be vented, but the specific requirements can vary depending on the type of oven and local regulations. The most common form of ventilation for ovens that produce heat and steam is a range hood or canopy that vents to the outside. 

In some cases, a ductless or recirculating ventilation system with filters might be used particularly for smaller electric ovens. These systems filter the air and recirculate it back into the kitchen. Some electric ovens are designed with a direct vent to the outside, which can be used in place of or in addition to a vent hood.

Unox offers a ventless hood that uses charcoal filters. It is designed to work with our commercial ovens, allowing for installation in locations where traditional venting to the outside is not possible or practical.

What questions should I ask when evaluating commercial electric ovens?

When you’re shopping for a new commercial electric oven, it’s important to consider your current usage requirements, as well as thinking ahead about what you might need for the future. A lateral move to an oven that is similar to what you are accustomed to may be fine if your kitchen workflow is already optimized, but purchasing a major piece of kitchen equipment is a rare opportunity to rethink your processes and make choices that increase your operation’s efficiency and profitability. 

Here are some questions to consider, based on your needs:

-What is the oven’s cooking capacity?

-What cooking modes does it offer?

-Is the commercial electric oven energy-efficient?

-How user-friendly is it?

-What are the installation requirements?

-How easy is the commercial electric oven to clean and maintain?

-What safety features are included?

-What is the build quality and durability?

-What kind of warranty and support are offered?

-What are the oven’s performance reviews?

-How versatile is the commercial oven? What is the total cost of ownership?

-Does the oven support my operation’s future growth?

Taking the time to deep dive into your operation’s needs will help set you up for purchasing success.