For any hotel, the kitchen oven is far more than a simple “heating tool” – it needs to simultaneously meet the batch baking of hundreds of portions of bread during breakfast, the precise grilling of steaks in Restaurants, and even be put into use during peak hours…
Choosing the right oven can greatly improve the efficiency of the kitchen; choosing the wrong one may slow down the serving speed due to frequent failures, affecting guests’ evaluation of the hotel.
So, What Constitutes the Best Hotel Kitchen Oven? This complete purchasing guide covering capacity calculation, function matching, and brand screening will provide you with a perfect answer.
How is the oven purchased for a hotel kitchen different from those in other scenarios?
Unlike ordinary bakeries, hotel kitchens have more diverse baking needs. It needs to bake toast and meal buns for breakfast, make grilled pizzas and barbecued meats for Western food, and cakes for desserts.
In addition, hotels have a large demand for mass production of baked food, especially during breakfast peaks or banquets, which is even comparable to large bakeries.
As we all know, hotels have extremely strict requirements on the stability of food production quality, which is directly related to the hotel’s brand image.
How to set goals for purchasing commercial ovens in hotels?
Hotels need to invest a large amount of upfront costs in bulk purchasing of ovens. Therefore, it is necessary to first determine the goals of purchasing ovens. Firstly, hotel ovens should be able to bake multiple types of food at the same time and support mass production with high standards.
In addition, the oven needs to be durable and able to adapt to the frequent use characteristics of the hotel kitchen.
II. Core Purchasing Points
What Defines the Best Hotel Kitchen Oven? Oven Production Capacity
How to purchase ovens according to the hotel scale? Reference:
| Hotel Scale (Number of Rooms) | Peak Dining Volume (Person-times/Meal) | Recommended Oven Capacity | Single Batch Production Capacity (Bread/Snacks) | Suitable Oven Structure | Scenario |
| Small (≤50 rooms) | ≤50 people | 60-100L | 4-8 trays of toast / 20-40 snacks | Countertop shelf oven (2-3 layers) | Breakfast supply, small afternoon tea |
| Medium (51-150 rooms) | 51-150 people | 100-200L | 10-20 trays of toast / 50-100 snacks | Floor-standing shelf oven (4-6 layers), combined type (baking + grilling) | Breakfast buffet, Western a la carte, small banquets |
| Large (151-300 rooms) | 151-300 people | 200-300L | 20-30 trays of toast / 100-200 snacks | Tunnel oven, multi-layer shelf oven (6-8 layers) | Large banquets, conference meals |
| Extra-large (>300 rooms) | >300 people | Above 300L | More than 30 trays of toast / more than 200 snacks | Combined tunnel oven | Comprehensive hotel full-category supply |
Note: The “single batch production capacity” in the table is based on standard baking trays (40cm×60cm), and bread is calculated as regular toast/meal buns.
Temperature Control Accuracy
The temperatures required for hotel food baking are as follows: 180℃ for breakfast toast, 220℃ for Western-style grilled steak, and 165℃ for dessert macarons. Therefore, the oven needs to reach a maximum temperature of 300℃ with an accuracy of ±1℃. If the temperature range is too narrow, it will limit the production of high-end dishes.
Durability and Operation
Nowadays, the mainstream oven materials that are both stable in quality and easy to clean are: 316 stainless steel for the inner tank.
Why is 316 stainless steel better? Compared with the common 304 stainless steel, 316 stainless steel has stronger corrosion resistance and can withstand high temperatures up to 800℃.
An oven with a more robust body can reduce the probability of failures, avoid frequent replacements, and lower the cost of equipment replacement.
Since the heating tube often undergoes repeated thermal expansion and contraction, its quality is very important. We recommend choosing nickel-chromium alloy heating tubes.
Because compared with components made of ordinary steel, nickel-chromium alloy heating tubes have strong oxidation resistance, with a service life of ≥10,000 hours, avoiding frequent replacements that affect the supply of hotel meals.
Choosing a More Technologically Advanced Operating System
There is a relatively high turnover of staff in hotel kitchens, and the time and labor costs for training new employees each time are high.
If an oven with programmable functions can automatically set parameters such as “toast baking at 180℃ for 20 minutes” and “steak grilling at 220℃ for 15 minutes”, new employees can quickly learn without memorizing complex parameters, shortening the training cycle and avoiding errors caused by manual operations.
Safety Design
In case of a failure, an oven with a fault alarm system will enable the hotel engineering department to respond quickly.
The most common oven alarm systems are temperature abnormality alarms and remote monitoring, which can detect faults in advance, greatly shortening the maintenance response time and reducing food supply interruptions caused by equipment shutdowns.
Some other safety designs will be more widely used in the manufacturing of commercial ovens. For example, dry-burning protection, over-temperature automatic power-off, and double-layer explosion-proof glass doors, all of which comply with commercial kitchen safety standards.
Energy Source and Installation
For large hotels, gas ovens with fast heating and low cost can be chosen, but supporting smoke exhaust pipes are required; small hotels can choose electric ovens, which need to match 380V industrial electricity with a power of 15-30kW.
Moreover, when installing the oven, sufficient heat dissipation space should be reserved to avoid long-term overheating damaging the oven, and the movement line should be reasonably connected with equipment such as proofing boxes and Chillers.
III. Additional Considerations
After-sales service: Manufacturers are required to provide installation and commissioning, employee training, and a warranty period of ≥3 years.
Compliance: Such as IEC 60335 (International Electrotechnical Commission standard), UL 197 (Underwriters Laboratories standard), Energy Star (US Energy Star certification), ERP Directive (EU Ecodesign Directive), FDA 21 CFR 177 (US Food and Drug Administration standard), EU 10/2011 (EU food contact materials standard), gas/electrical safety standards.
IV. Selection Steps
We recommend that you first investigate the needs of the kitchen area and count the average daily output and peak demand. Then, evaluate the kitchen space, energy supply, and smoke exhaust conditions.
Invite 3-5 suppliers to provide solutions and test the mass baking effect on site. Finally, make a choice based on equipment life, energy consumption costs, and after-sales response speed.
High quality, cost-effective commercial oven manufacturer
Guangzhou Nicko Machinery Co.,Ltd is a professional enterprise specially manufacturing bakery equipment with a concentration of R&D, design, manufacture, sale and service.
We are specialized for bakery, coffee shop, food factory, super market provided the fully bakery equipment.
If you don’t know how to buy a kitchen oven, you can send the above information to us, or you can contact our customer service through the Nicko official website to recommend the most suitable equipment for you.
