Oven Liner Finishes
There are many options to consider when comparing commercial ovens, such as door types, control variations, and special features that provide versatility. However, one thing that doesn't come up very often is the oven interior material. While there is certainly an industry standard, you have the option to exercise your preference when it comes to the finish of your oven liner. Below, we look at those options and weigh the pros and cons of each.
Enameled or Stainless?
The two liner materials offered by most oven manufacturers are porcelain-enameled steel and stainless steel. Porcelain enamel is by far the most common and is typically the default material for most commercial ovens. Most manufacturers offer stainless steel as an option that must be specified, but it does come standard on certain units that may endure heavier usage. Below are some of the models available for each option.
| Porcelain Enamel | Stainless Steel | |
|---|---|---|
| Bakers Pride | Cyclone series, BPCV series | Hearthbake series |
| Blodgett | Premium series, Zephaire series, Economy series(standard) | Hydrovection line, BCX series, BCT series, BCM series, BC series, Economy series(optional) |
| Duke | E series, 613 series, 5/9 series | Baking Center |
| Garland | US Range series, Master Series (standard) | Master Series (optional) |
| Southbend | Truvection, G series, SL series, B series | Optional on all |
| Vulcan | VC series, SG series, GCO series, ECO series | VCH series, VRH series |
Porcelain Enamel vs. Stainless Steel
Porcelain Enamel
Porcelain enamel is the industry standard when it comes to commercial oven liners. In most models, the oven cavity is created by a steel shell that has a coating of porcelain on its interior. However, some manufacturers offer oven cavities that are porcelainized on both sides of the steel to help prevent rusting from the outside in.
Pros:
- Porcelain surface is non-stick, making it easy to clean.
- Coved corners contribute to ease of cleaning and improved airflow.
- Seamless construction means no food particles are harbored in the liner, so the oven can be kept more sanitary.
Cons:
- Porcelain can scratch or chip, leaving the metal underneath exposed to rust damage.
- Damaged porcelain can also harbor food debris, encouraging the growth of bacteria.
Stainless Steel
While stainless steel is less common than porcelain enamel, it is sometimes specified in institutional applications due to its durability. Most commercial ovens come with porcelain interiors standard, but many manufacturers offer stainless steel as an option.
Pros:
- Stainless steel is durable, and won't crack or chip when scrubbed or impacted by pans.
- Stainless steel liners have the same metal all the way through the liner, unlike porcelain liners that have uncoated steel on the outside.
Cons:
- Because stainless steel is not non-stick, it requires more scrubbing to clean debris off it than porcelain does.
- Stainless steel interiors rarely have coved corners, which can negatively affect airflow and provide a place for food and bacteria to collect.
