Doug Wood

Any catering business or restaurant should have a convection oven, designed to endure heavy-duty use and which is compatible with different kinds of burners. There are generally two types of convection ovens in terms of power requirements – gas and electric. The former is often recommended because it is cost-effective. Generally, you will come across – countertop ovens and floor ovens. The former models are usually compact, thus can be used easily in a commercial kitchen, particularly where space is limited. Their small size also makes them easy to store, install, and transport. Floor ovens will come in either full-size or half-size while others feature bakery-depth to allow you to load large sheet skillets front to back. Most floor ovens are stackable, thus enabling you to use them without taking too much of your floor space. electric griddle