How to Choose the Best Commercial Oven for Your Restaurant

Picking the best commercial oven shapes your service speed, food consistency, and energy bills. Your kitchen depends on equipment that keeps up with volume and delivers reliable results during peak hours.

Whether starting a new restaurant or upgrading an older kitchen, this guide gives you a clear framework to evaluate your options and make a confident choice.

Menu Fit Comes First

Start with your menu. Your oven needs to support your top-selling dishes without slowing down the kitchen. A mismatch between your oven type and your food can cost you time and money.

Oven Types by Menu Needs

Deck ovens: Best for pizza, artisan bread, and pastries. They retain heat and give crisp crusts.
Convection ovens: Use fans for even heat. Great for roasting meats, baking cookies, or reheating large trays.
Combi ovens: Offer steam and convection in one unit. Ideal for restaurants needing flexibility—roast, bake, steam, or sous vide.
Conveyor ovens: Used by sandwich shops and pizzerias to move food through at a constant speed.
Microwaves: Work well for reheating or quick prep in low-volume settings.

Try writing down your 10 highest-volume dishes. Check what cooking method each one uses. That list will guide the oven type you need.

Match Oven Type to Service Volume

Capacity should match your busiest shift. Undersized ovens create prep delays. Oversized ones waste space and energy.

Use Your Cover Count as a Guide

Count your average covers during peak hours. Use that number to shortlist oven types that handle your load efficiently.

Covers Per Shift	Recommended Oven Type
0 - 100	Countertop convection or single-deck oven
100 - 250	Double-deck convection or combi down
250+	Conveyor or stacked convection systems

A 2023 study by NAFEM found that restaurants serving over 250 covers per shift cut energy and labor costs by nearly $6,000 per year after switching to ovens with proper capacity.

Fuel Type Impacts Cost and Performance

Choosing between gas and electric ovens depends on your kitchen setup and utility rates. Gas ovens heat up quickly and work well for high-volume service.

They tend to cost less to run in regions where gas prices stay low. Electric ovens offer better temperature accuracy and don’t require a gas line, which can simplify installation in some spaces.

When Gas Makes More Sense

Gas ovens deliver intense heat fast, making them ideal for high-volume restaurants where speed matters. Installation is easier and more cost-effective if your kitchen already has a gas hookup. In regions with low gas rates, ongoing utility bills also stay lower.

Why Electric Works Better for Baking

Electric ovens distribute heat more evenly and allow tighter control over temperature. That makes them better suited for precision tasks, like baking pastries or cooking slow-roast dishes. They work especially well in kitchens where consistency matters more than raw power.

Electric models also tend to distribute heat more evenly, which makes them ideal for baking and slow roasts. However, they may take longer to preheat and can drive up electricity bills in older buildings with inefficient wiring.

Compare your last few utility bills and check local energy rates before you decide. Utility costs over a year can turn a cheaper oven into a more expensive one.

Size and Layout Fit

An oven that doesn’t fit the layout of your current kitchen equipment creates bottlenecks and safety issues. Measure available space carefully, including ventilation clearance, door swing radius, and aisle width.

Cramped kitchens increase the chance of accidents and slow your team down. Think about how your staff moves during service, especially on busy nights when every second counts.

Don’t Block the Workflow

Even small details—like whether oven doors swing open or drop down—can change how usable the space feels.

Standard convection ovens take up about 38 inches square.
Combi ovens are more compact but may need extra ventilation or a dedicated water line.
Deck ovens vary widely in size and often require reinforced flooring due to their weight.

Avoid placing ovens in areas where cooks often cross paths. If staff need to dodge each other while loading trays or opening hot doors, service slows and safety risks go up. Place ovens near prep stations but far enough from walkways to avoid congestion.

Plan for Ventilation and Clearance

Ovens give off heat and, in some cases, steam or grease-laden vapor. Local codes often require vent hoods, fire suppression systems, or minimum clearances. A combi oven may need as much as 18 inches of ventilation space above and behind it.

Don’t forget space for electrical panels or gas shutoffs. Skipping this planning stage leads to expensive last-minute fixes or fire code violations.

Your kitchen layout should guide the oven choice, not vice versa. Fit the equipment to your space, not your space to the equipment.

Buying New vs. Used Equipment

New ovens offer reliability and warranty protection, but the cost runs high. For operators with limited capital, used equipment offers a practical alternative. Many restaurants go with used models to free up budget for other needs.

Used ovens often cost 30% to 70% less than new models. A double-deck convection oven selling for $6,800 new may list under $3,000 in the used market. Some vendors even offer reconditioned units with limited warranties, which helps reduce risk.

What to Inspect in a Used Oven

Before buying, inspect the following:

Door seals and hinges for cracks or looseness
Heating elements and fans for even operation
Control panels for responsiveness and wear
Interior and exterior for rust, grease buildup, or corrosion
Service history, especially any recurring issues

Request a live demo to test its performance under heat.

When It Pays to Go New

Buy new equipment when your restaurant depends on continuous output or when downtime isn’t an option. New ovens also work best for operations that need precise temperature control and compatibility with newer kitchen tech.

New models typically come with:

Full warranty coverage (parts and labor)
Updated safety features
Higher energy efficiency ratings
Support from manufacturers for installation and service

Buy new when reliability matters most, like in high-volume or high-pressure kitchens. Go with used if you're confident in your inspection and need to stretch your budget.

Consider Energy Efficiency

Energy-efficient ovens cut long-term operating costs. A convection oven with an ENERGY STAR rating can save more than $450 per year in electricity.

Steam and combi ovens with advanced control systems often include programmable settings that further reduce waste.

Always check the published energy usage for any oven you're considering. Compare the kilowatt hours or BTUs against your kitchen's load. Over time, a slightly higher upfront cost for an efficient model pays off in lower monthly bills.

Well-insulated units and smart preheat settings also help reduce excess energy use. With rising utility costs, efficiency isn’t just a bonus—it's part of your bottom line.

Look at Build Quality and Warranty Terms

Build quality affects performance and durability. Stainless steel interiors and exteriors handle the wear of daily use better than cheaper materials.

Hinges should feel solid, and doors should close tightly without gaps. Avoid models with plastic control knobs or flimsy racks. Those parts wear out fast in a commercial setting.

Manufacturers vary widely on warranty coverage. Some offer just one year for parts and labor, while others extend coverage up to three years or more.

Pay attention to service terms, especially response time and what counts as a covered repair. A long warranty isn’t useful if it comes with slow turnaround.

Poor-quality ovens may work well initially, but they tend to break under pressure. Focus on long-term value instead of upfront savings when evaluating build quality.

Get Staff Input Before Buying

Your kitchen staff use the oven every day, so their feedback matters. They can point out daily frustrations that don’t show up on spec sheets. A model with poor airflow or an awkward door design slows prep and service.

Ask your team what features they value. Some may prefer digital controls for precise temperature settings, while others like simple knobs they can adjust quickly. The right choice depends on how your staff work.

Involving cooks, managers, and even dishwashers helps avoid costly mistakes. A good oven fits the kitchen’s workflow and supports your staff’s pace, not just your budget or brand preference.

Focus on Brands and Real-World Performance

Brand reputation gives insight into long-term performance.

Models from companies like Blodgett, Vulcan, Rational, and Southbend have strong track records in commercial kitchens. These brands often offer better service networks and more consistent parts availability.

User reviews help uncover real issues like service delays or part failures. Look for feedback from restaurants with similar volume and menu types. A five-star review from a small bakery doesn’t help if you run a high-volume grill.

Better brands may come at a higher price, but they tend to last longer, break less often, and come with stronger service agreements. You save more in the long run by picking reliable equipment.

Don’t Overlook Install and Maintenance Costs

Installation costs add up fast. Gas hookups, electrical wiring, venting, and fire suppression can push total expenses well past the sticker price. Depending on complexity, commercial oven installation usually costs between $800 and $3,000.

Hidden Costs That Add Up

It’s not just the oven itself—delivery, permits, inspection fees, and specialized tradespeople can drive up costs. If you're installing a gas oven, you might need upgrades to your gas lines or ventilation system.

Electric ovens may require rewiring or additional circuit breakers. These extras can easily exceed the oven cost if you’re not prepared.

Prevent Breakdowns with Regular Checks

Regular maintenance reduces the risk of sudden equipment failure. Schedule periodic inspections to catch worn parts, clogged vents, or calibration issues early.

For example, grease buildup lowers performance and can lead to fire hazards. Build a maintenance plan into your budget, especially if your oven runs daily at high capacity.

Ongoing maintenance keeps performance consistent. Plan for at least one major service per year. Basic ovens might cost $150 to $500 annually to maintain, while combi ovens with more parts and settings can run up to $1,200.

Skipping maintenance leads to breakdowns during peak hours. Factor both install and maintenance into your total ownership cost before committing to any model.

Frequently Asked Questions

Here are answers to some of the most common questions.

How long does a commercial oven last?

Most models last between 10 and 20 years, depending on use and upkeep. High-volume kitchens with regular maintenance usually see longer life spans.

Is it safe to buy used restaurant equipment?

Yes, as long as you inspect it first. Look for signs of wear, test all functions, and review its service history.

Can I finance a commercial oven?

Many equipment dealers offer financing or lease-to-own options. Terms vary, but some include no-interest plans up to 24 months.

How often should I clean my oven?

Daily wipe-downs and weekly deep cleans are standard. For ovens that handle greasy foods, plan on more frequent maintenance.

Does brand really make a difference?

Yes. Better brands offer more reliable performance, stronger warranties, and faster service support.

Ready to Make the Right Call?

Choosing the best commercial oven is a kitchen upgrade and a business move. Every spec and every feature affects speed, workflow, and food quality. Make your decision with your menu, team, and space in mind.

Start by defining your needs clearly. Know what your staff expects, what your layout allows, and what your utility bills look like. Think beyond the price tag. Cheap equipment that breaks down will cost more in lost time and repairs than a solid unit with upfront investment.

Remember how your bottom line is shaped by service volume, energy use, and durability. The oven you choose should improve prep time, streamline production, and keep quality consistent day after day. If you take time to get it right, the return will show every shift.

Still comparing options? Write down your top three priorities and visit your local restaurant supply store. Whether opening a new kitchen or replacing outdated gear, Texas Restaurant Supply can help you pick the right oven to make daily service smoother and more profitable.