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.
The commercial convection oven is the most common type of cooking equipment in commercial kitchens. Providing even heating and consistent results, these ovens are found in many foodservice operations, but are especially useful for baking, roasting, and even broiling.
A countertop pizza oven is the perfect addition for a concession stand or small kitchen that wants to add an old favorite to the menu. These compact units provide not only delicious pies, but can also bake other items like soft pretzels, rolls, and even cookies, all while consuming less energy and space than their larger kin.
A commercial microwave offers fast results for everyday food heating tasks like retherming pre-cooked items and, in larger units, for cooking. Many models offer simple one-touch button operation with the capability to store dozens of programmed menu items, while other commercial microwave ovens are operated by rotary dial.
Cook and hold ovens can be critical pieces of equipment in kitchens where food needs to be kept warm for a while after cooking. They can be programmed to provide perfect heating, then to automatically move into a holding phase. That eliminates much of the operator’s involvement, freeing him or her for other things.
With a belt that can be kept moving constantly, a conveyor oven provides quick and efficient cooking. Its ability to produce at high volume makes it great for busy eateries. Sometimes called conveyor pizza ovens, they're equally great for everything from heating sandwiches to retherming plates of pasta.
Rack ovens, sometimes called a rotating or bakery ovens, provide one step above typical convection, with fans to circulate the hot air and shelf systems that revolve. That ensures consistent cooking through every batch, which makes this type of oven particularly attractive for bakeries. Some models offer water spritzing for perfect baked goods.
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A countertop convection oven can provide the consistent cooking results expected from its larger kin in a compact design great for crowded kitchens. These ovens bring temperature ranges that reach as high as 570 degrees F and a fan that circulates the hot air to provide for even and consistent heating.
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Commercial toaster ovens provide a compact solution for warming, retherming, and defrosting foods. While the name gives away that they’re useful for toasting, they can also be a handy complement to the other cooking equipment in your kitchen, while taking up only a small footprint.
High speed ovens combine two other fast cooking methods, like microwaves and convection or impingement, to provide extremely rapid heating. They’re great for quickly warming sandwiches, retherming, and many cooking applications.
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 that can surround them. Most models in this category have simple conveyor operation, with a few fast-cooking deck ovens mixed in.
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A commercial rotisserie can serve as both cooking equipment and a merchandiser, providing slow and even cooking behind a glass door that offers customers a tantalizing look at the foods inside. Operation is fairly simple, since the oven rotates the food for even cooking and can be set to holding temperatures until the food is needed.
A deck oven offers cooking on a flat shelf of metal, stone, brick, or ceramic tiles. Top and bottom heating allow for a long list of cooking types, including broiling, roasting, and baking. These are well known in pizzerias, where they provide a crisp crust, and bakeries, which trust them to turn out perfect loaves in high volumes.
A combi oven pairs convection cooking with steam, providing the benefits of both in one unit. The controls allow for operation of steam or convection cooking, as well as a combination of the two. Some models offer the opportunity for programming to automatically move from one setting to another.
A proofer oven unit pairs a proofing cabinet with a convection oven, which means perfectly prepared baked goods can be taken from dough to delicious in one station. Sometimes called a baking center for that reason, they offer controlled humidity in the proofing box to provide delicate crusts.
The wood-fired pizza oven adds some extra flair and flavor to your preparation not just of pizzas, but also of dishes like linguine with clams and hot sandwiches. With a solid deck for cooking on, they can provide crisp crusts, the flavor of real fire cooking, and a show that will impress customers.
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The commercial smoker has been a mainstay of rib joints across America for many years and the models KaTom offers can provide a deep, rich smoke flavor with minimal effort and no smoke in your kitchen. From compact models to ones that can take up most of a room, stock to custom, KaTom can supply this specialized cooking equipment.