The right commercial oven sets the pace of your whole kitchen. Babak Food Equipment carries combi ovens, convection ovens, deck and pizza ovens, conveyor ovens and high-speed ovens for restaurants, bakeries, cafés, hotels and institutional kitchens across Vancouver and British Columbia – from trusted brands such as Rational, UNOX, Vulcan and Middleby Marshall.
Types of commercial ovens
Combi ovens
Combi ovens combine convection heat and steam in one cabinet, so you can roast, steam, bake, braise and regenerate with precise humidity control. They replace several pieces of equipment and are the most versatile choice for restaurants, hotels and catering kitchens. Choose between electric combi ovens and gas combi ovens, in countertop or roll-in sizes.
Convection ovens
A commercial convection oven uses fans to circulate hot air for faster, more even baking and roasting than a conventional oven. Full-size and half-size models are available as electric or gas units, single or double-stacked, and countertop convection ovens with humidity – such as the UNOX BAKERLUX range – are popular for cafés and bake-off.
Deck and pizza ovens
Deck ovens bake directly on a hot stone or steel deck, giving pizza and artisan bread a crisp, even bottom. Multi-deck models let you bake different products at different temperatures at the same time.
Conveyor ovens
Conveyor ovens move food through the heat on a belt, so every pizza or sandwich comes out the same – ideal for high-volume pizzerias and quick-service restaurants. Middleby Marshall is one of the best-known names in conveyor baking.
Microwave and high-speed ovens
Commercial microwave and speed ovens combine microwave energy with convection or impingement heat to cook and reheat in seconds rather than minutes – a good fit for cafés, bars and front-of-house service.
How to choose a commercial oven

Menu and volume: start with what you cook most and how many covers you serve at peak. Combi ovens suit varied menus; conveyor and deck ovens suit pizza; convection ovens suit baking and roasting.
Capacity: compare the number of pans or shelves (for example 6 × full-size pans) and the pan size your kitchen already uses.
Electric or gas: check the power or gas supply available at your location. Electric models need the correct voltage and phase; gas models need a gas connection and must be installed by a licensed gas fitter.
Ventilation: most gas ovens and many electric ovens must sit under a commercial hood. Some compact electric ovens can run with a ventless hood – local code always decides.
Space and access: measure the footprint, the clearances and the doorways the oven must pass through on the way in.
Running costs: features such as automatic cleaning, steam control and programmable recipes save labour and energy over the life of the oven.

Why buy your commercial oven from Babak Food Equipment?
Babak Food Equipment has been equipping kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. We are an authorized dealer for brands including UNOX, and our team can help you compare models, check your power, gas and ventilation requirements, and plan delivery and installation – details and costs are discussed when you order. Looking to save? Ask about certified used restaurant equipment.
Commercial oven types at a glance
Oven typeBest forFuelCombi ovenRoasting, steaming, baking, regenerating – varied menusElectric or gasConvection ovenBaking, roasting, sheet-pan cookingElectric or gasDeck ovenPizza, artisan breadElectric or gasConveyor ovenHigh-volume pizza and sandwichesElectric or gasSpeed / microwave ovenFast cooking and reheating, front-of-houseElectric
Frequently asked questions
What is the difference between a convection oven and a combi oven?
A convection oven cooks with circulating hot air only. A combi oven adds steam, so it can also steam, braise and cook with controlled humidity – which keeps food moist and lets one oven do the work of several.
Is a convection oven better than a conventional oven for a restaurant?
For most commercial kitchens, yes. The fan-driven airflow cooks faster and more evenly, so you can load more pans at once and get consistent results across every shelf.
Do commercial ovens need a hood?
Gas ovens and most large electric ovens must be installed under a commercial exhaust hood. Some compact electric ovens can be used with a ventless hood, depending on the model’s listing and your local code.
Which oven is best for a pizzeria?
Deck ovens give a traditional crisp crust and handle many styles, while conveyor ovens give the most consistent results at high volume with less skilled labour. Many pizzerias choose based on menu style and peak volume.
Do you sell used commercial ovens?
Yes – we offer certified pre-owned ovens when available. Browse our used restaurant equipment or ask our team about current availability.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.