Commercial Ovens

Commercial ovens for Singapore commercial kitchens

Hotels, central kitchens, caterers and busy restaurants that steam, roast and regenerate food in volume usually look at combi ovens, because one cavity can cook with dry heat, steam or both. Cafés, bakeries and kiosks baking croissants, cookies, bread or cakes in small batches often pick a compact convection oven. Commercial microwave ovens handle fast reheating and defrosting at the pass, in cafés and in stalls that serve chilled or frozen portions.

Types of commercial ovens at Jackie’s

Combi ovens. The Rational range runs from the iCombi Pro XS, which takes six 2/3 GN containers, up to floor-standing 20-tray models. Jackie’s product pages list steam from 30 °C to 130 °C and convection up to 300 °C for these models. The Combi Oven page compares the iCombi Classic and iCombi Pro.

Convection ovens. A fan moves hot air around the cavity so that several trays bake evenly at once. The Unox models listed are 4-tray ovens that take either 460 × 330 mm or 600 × 400 mm trays, and some add humidity injection. The Convection Oven page explains the differences.

Commercial microwave ovens. The Powerline PEC14E2 has 1400 W of power and a 27-litre cavity. The Powerline PEC18E2-B has 1800 W and 34 litres. Both have stainless steel interiors and are stackable.

How to choose a commercial oven

• Menu: steamed, roasted and mixed menus suit a combi oven. Dry baking suits a convection oven. Reheating and defrosting suit a microwave.
• Volume: compare GN container capacity for combi ovens and tray count and tray size for convection ovens.
• Space: decide whether the oven will sit on a counter, a stand or the floor, and measure depth as well as width.
• Power: check whether the model runs on a single-phase socket or needs a three-phase supply. Some Unox models offer both.
• Utilities and ventilation: combi ovens also need water and drain connections. Plan extraction for steam and heat with your installer.

Brands and models at Jackie’s Enterprises

Jackie’s lists Rational for combi ovens, Unox for convection ovens and Powerline for commercial microwave ovens. Examples include the Rational iCombi Pro 61 for six 1/1 GN containers, the countertop Unox Anna XF023 for 460 × 330 mm trays and the Unox Domenica for 600 × 400 mm bakery trays.

Related categories

• Combi Oven
• Convection Oven
• Pastry and Bakery Equipment

Tell Jackie’s Enterprises what you cook, your daily covers and the space and power available, and the team will help you shortlist a suitable oven. Use the Quick Enquiry or WhatsApp button on any product page.