The commercial oven is the foundation of the cooking equipment in most foodservice kitchens. In part, that’s because the types of ovens available offer specialized performance that fit most any type of operation. KaTom’s selection includes both gas and electric models.
This is often the most common type of cooking equipment in commercial kitchens. They provide even heating and consistent results.
A commercial microwave offers fast results for everyday food heating tasks like retherming pre-cooked items and, in larger units, for cooking.
A countertop convection unit can provide the consistent cooking results expected from its larger kin in a compact design great for crowded kitchens.
These combine two other fast cooking methods, like microwaves and convection or impingement, to provide extremely rapid heating.
This is the perfect addition for a concession stand or small kitchen that wants to add an old favorite to the menu.
These offer cooking on a flat shelf of metal, stone, brick, or ceramic tiles. Top and bottom heating allow for a long list of cooking types.
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With a belt that can be kept moving constantly, these provide quick and efficient cooking.
Cook and hold units are used in kitchens where food needs to be kept warm for a while after cooking. They eliminate much of the operator's involvement.
An impinger oven speeds up cooking thanks to concentrated jets of hot air that surround foods in heat and break up the “halo” of cold air around them.
Commercial toasters provide a compact solution for warming, retherming, and defrosting foods.
The commercial smoker has been a mainstay of rib joints across America for many years and the models we offer can provide a deep, rich smoke flavor.
A commercial rotisserie can serve as both cooking equipment and a merchandiser, providing slow and even cooking behind a glass door.
A combi pairs convection cooking with steam, providing the benefits of both in one unit. The controls allow for operation of steam or convection cooking.
These provide one step above typical convection, with fans to circulate the hot air and shelf systems that revolve.
A proofer is a combination of a proofing cabinet and a convection unit. This allows you to proof dough and then bake bread in one machine.
A wood-fired pizza oven has an open hearth, the most common type of cooking equipment in times past.
Commercial Oven Guides & Advice
- Best Pizza Oven: Compare the Deck Oven and Conveyor Oven
- Impinger Ovens and Conveyor Ovens: What's The Difference?
- With BTU Measurements in Foodservice Cooking, More is More
- Innovative Technology Provides Remarkably Fast Cooking
- Opt for a Stand-Alone Restaurant Oven in Your Commercial Kitchen
- Commercial Kitchen? Reasons to Buy Commercial Cooking Equipment