Commercial Ovens

Commercial ovens are the high-output cooking workhorses Australian kitchens rely on to bake, roast, regenerate and run service back-to-back without missing a beat. Whether you're fitting out a café, a busy pub bistro or a production bakery, this range covers the oven types that do the heavy lifting on the line — from compact benchtop convection ovens for tight prep areas through to floor-standing gas ovens built for sustained volume. If you're piecing together a whole cookline, you'll also find this category sitting inside our full commercial cooking equipment range.

Who commercial ovens are for

If your menu involves baking, roasting, finishing or holding food at volume, a domestic oven won't keep up — it lacks the recovery, the even airflow and the build to handle a full day of service. Commercial ovens are made for venues that need consistent results under pressure: cafés turning out pastries and brunch, pubs and RSLs plating mains on repeat, restaurants and bistros running tight covers, bakeries and patisseries on early starts, and caterers cooking off-site at scale. The right oven turns guesswork into repeatable output, so the dish that left the pass at 7pm matches the one at 9pm.

What's in this range

This collection brings together the main commercial oven types stocked at CKS: convection, conventional, gas, electric, benchtop, deck and pizza, combi steam, range/stove ovens and high-speed/microwave units. That spread means you can match the oven to the job rather than forcing one box to do everything. For airflow-heavy baking and roasting, our Turbofan convection ovens and UNOX ovens are popular starting points; for steam-and-bake versatility, look to the combi steam ovens.

Convection vs conventional

A convection oven uses a fan to circulate hot air, cooking faster and more evenly than a conventional oven and giving you better browning across multiple trays at once — ideal for cafés and bakeries baking in batches. A conventional (static) oven has no fan and suits gentler bakes or jobs where you don't want airflow disturbing the product. For most busy Australian kitchens, convection is the default workhorse.

Gas vs electric

Gas ovens give fast, responsive heat and often cost less to run where mains gas is available, making them a favourite in high-volume pubs and restaurants. Electric and electric convection ovens deliver very even, controllable temperatures and only need a power point and the right circuit — the simpler fit-out for many café and benchtop setups. Your choice usually comes down to what your site is already plumbed and wired for.

Deck, combi and benchtop

Deck ovens (including pizza ovens) hold strong base heat in a stone or steel deck — the pick for pizza, artisan bread and anything that needs a crisp bottom. Combi steam ovens combine convection and steam in one cavity, so a single unit can bake, roast, steam and regenerate, saving space in tight kitchens. Benchtop convection ovens trade outright capacity for a small footprint, perfect when bench or floor space is the constraint.

How to choose a commercial oven — 3 questions

1. How much do you need to cook at peak?

Start with output, not the cabinet. Work out your busiest hour and the number of trays, pizzas or portions you must produce in it, then size the oven (and its tray capacity) to that peak with a little headroom. Undersizing here is the most common — and most painful — mistake, because it caps your service no matter how good the kitchen is.

2. What power and services does your site have?

Check what you can actually supply before you fall for a model. Confirm whether you have mains gas or only electricity, what single- or three-phase power is available, and the amperage on the circuit you'd run it from. Many larger electric and combi ovens need three-phase, while gas models need the right gas type and connection — get this confirmed against the unit's specs before you commit.

3. How much space — and ventilation — do you have?

Measure the gap the oven has to fit, including clearance for doors and airflow, then plan ventilation. Most commercial cooking-heat appliances need extraction over them, so budget for matching exhaust canopies as part of the install rather than an afterthought. A benchtop unit may need far less infrastructure than a floor-standing gas oven.

Matching the oven to your venue

A café or food truck tight on space often does best with a benchtop convection oven; a bakery or patisserie leans on deck ovens and larger convection units for batch baking; pubs, RSLs and restaurants running heavy covers usually want a floor-standing gas or electric convection oven, or a combi for menu flexibility. If you also run a griddle-heavy menu, pair your oven decision with our commercial griddles so the whole line is sized to the same service volume.

Popular models: two reliable starting points are the Convectmax 50–300°C convection oven, a strong all-round pick for everyday baking and roasting, and the more compact Apuro 21L benchtop convection oven for kitchens where space is tight.

Not sure how to get the most from a smaller unit? Our guide to getting the most from a benchtop oven walks through practical ways to lift output without upsizing.

Frequently asked questions

What is a commercial oven?

A commercial oven is a heavy-duty cooking appliance built for the volume and durability hospitality kitchens demand. Unlike a domestic oven, it offers faster heat recovery, more even cooking, larger tray capacity and a build that withstands all-day use in cafés, pubs, restaurants, bakeries and catering operations.

What's the difference between a commercial convection oven and a conventional oven?

A commercial convection oven has a fan that circulates hot air, so it cooks faster and more evenly and browns multiple trays at once. A conventional oven has no fan, relying on static heat that suits gentler bakes. Most busy Australian kitchens choose convection as their main workhorse for batch baking and roasting.

Should I choose a commercial gas oven or an electric oven?

Choose a commercial gas oven if your site has mains gas and you want fast, responsive heat at high volume — common in pubs and restaurants. Choose an electric or electric convection oven for very even, controllable temperatures and a simpler fit-out that only needs the right power circuit. The deciding factor is usually what your premises is already plumbed and wired for.

What is a commercial combi oven used for?

A commercial combi (combi steam) oven combines convection heat and steam in one cavity, so a single unit can bake, roast, steam, grill and regenerate food. It's valued in tight kitchens because it replaces several appliances, and it gives precise control for everything from crusty bread to moist proteins.

What size commercial oven do I need?

Size your oven to your busiest hour, not your average day. Work out how many trays, pizzas or portions you must produce at peak, then pick an oven whose tray capacity covers that with a little headroom. It's better to have spare capacity than to cap your service — undersizing is the most common buying mistake.

What is a commercial baking oven?

A commercial baking oven is an oven optimised for consistent, even bakes at volume — typically a convection or deck oven. Convection models suit pastries, cakes and batch tray-baking, while deck ovens hold strong base heat for artisan bread and pizza. Bakeries often run both to cover different products.

Do commercial ovens need ventilation?

Yes. Most commercial ovens produce heat, steam and cooking by-products that require extraction, so an exhaust canopy is usually part of the install. Plan ventilation alongside the oven purchase rather than afterwards, and confirm requirements against your local council and the unit's specifications.

Do you deliver commercial ovens across Australia?

Yes. CKS is based in Granville, NSW and ships commercial ovens nationwide, including to Perth and other capital cities. For advice on choosing the right model for your kitchen, you can speak with our Australian-based team on 1300 111 901.

Helpful Resources

Planning your commercial oven purchase? These free guides from our team cover the options, costs and Australian compliance requirements before you buy:

Best Commercial Ovens in Australia — compare combi, convection, deck and pizza ovens with AU pricing.
Commercial Kitchen Equipment Checklist — the full fit-out list for a new commercial kitchen.
Setting Up a Commercial Kitchen — planning, layout and budgeting from the ground up.
Commercial Kitchen Regulations in Australia — FSANZ, council and equipment-compliance essentials.