This type of oven is best-suited for low-volume operations, like small kitchens, concession stands, and catering operations. With relatively low power, they're good for heating things like tarts, danishes, breads, and items that don't do well in a microwave. They're also frequently used to finish hot dishes – browning surfaces, adding crusts, and melting cheese. A commercial-grade toaster oven will typically come without a fan in the cabinet, which means heating may not be entirely even, so they're not typically recommended for cooking raw products.
Since many local codes allow for a commercial toaster oven to not be under a hood, they can be installed virtually anywhere there is counter space available. They can also be unplugged and relocated relatively easily. They're typically more economical than heavy-duty cooking equipment, so they can be a cost-saving alternative to larger food-finishing equipment if your business demands don't justify such a large purchase.
These units typically have a cabinet–style design, with a hinged door that opens horizontally or with a removable insert attached to a handle – much like a peel that's used to move pizza into and out of an oven. Like larger equipment, cooking is done on racks, which are adjustable to accommodate a variety of dishes. These provide a versatile, all-around solution for everything from heating frozen pizzas to melting cheese on sandwiches.