Commercial Oven

The commercial oven is the foundation of the cooking equipment in most foodservice kitchens. High speed, microwave, conveyor, convection, combi, rack, proofer, and deck ovens offer specialized performance that fit most any type of operation. KaTom's restaurant oven selection includes both gas and electric models.

Commercial Convection Oven

This is often the most common type of cooking equipment in commercial kitchens. They provide even heating and consistent results.

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Conveyor Oven

With a belt that can be kept moving constantly, these provide quick and efficient cooking.

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Impinger Oven

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.

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Commercial Microwave

A commercial microwave offers fast results for everyday food heating tasks like retherming pre-cooked items and, in larger units, for cooking.

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Deck Oven

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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Countertop Convection Oven

A countertop convection unit can provide the consistent cooking results expected from its larger kin in a compact design great for crowded kitchens.

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Cook and Hold Oven

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.

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Commercial Toaster Oven

Commercial toasters provide a compact solution for warming, retherming, and defrosting foods.

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Countertop Pizza Oven

This is the perfect addition for a concession stand or small kitchen that wants to add an old favorite to the menu.

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Oven Parts & Accessories

Find the commercial oven parts you need here including racks, pan glides, casters, and legs.

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Smoker Oven

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.

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Proofer Oven

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.

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Wood-Fired Pizza Oven

A wood-fired pizza oven has an open hearth, the most common type of cooking equipment in times past.

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Rack Oven

These provide one step above typical convection, with fans to circulate the hot air and shelf systems that revolve.

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Combi Oven

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.

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Commercial Rotisserie

A commercial rotisserie can serve as both cooking equipment and a merchandiser, providing slow and even cooking behind a glass door.

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High Speed Oven

These combine two other fast cooking methods, like microwaves and convection or impingement, to provide extremely rapid heating.

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