Electric Ovens

Electric Ovens provide reliable, controllable heat for professional kitchens that need consistent results service after service. This range covers commercial freestanding electric ovens, fan assisted models, and heavy duty units designed for continuous use. Ideal for restaurants, cafes, hotels, bakeries and catering operations across Ireland, they integrate easily into existing cooklines. Robust stainless steel construction, precise thermostatic controls and fast recovery times help maintain food quality, hygiene and speed of service during busy periods.

• Freestanding commercial electric ovens suitable for standalone use or integration into cooklines.
• Fan assisted electric ovens for even heat distribution and faster, consistent cooking across all shelves.
• Models available in multiple widths and capacities to suit compact kitchens or high volume production.
• Durable stainless steel cabinets and interiors designed for intensive daily use in professional environments.
• Options with glass doors for quick visual checks without opening the oven and losing heat.
• Compatible units to pair with matching hobs, stands and other commercial cooking equipment.

How to choose the right Electric Ovens

• Assess your menu and peak service volume to choose an oven capacity and shelf configuration that can handle batch cooking without delays.
• Measure available kitchen space and select the oven width and footprint that fits safely within your cookline and ventilation layout.
• Decide between standard and fan assisted models depending on whether you need faster cook times and more even baking across trays.
• Check power rating (kW) and ensure your electrical supply can support the chosen oven, especially in busy restaurants and hotels.
• Consider glass door options if you need to monitor cooking progress frequently without opening the door and losing heat.
• Match the oven with compatible stands, hobs or ranges to create a cohesive, ergonomic cooking station.

Care and maintenance

• Clean the oven interior and shelves daily to prevent baked on grease and food residue that can affect performance and hygiene.
• Inspect door seals regularly and replace if worn to maintain efficient heat retention and reduce energy consumption.
• Keep ventilation and air intake areas clear of obstructions to ensure safe operation and consistent temperature control.
• Use suitable oven trays, racks and liners to protect the cavity surfaces and extend the life of the equipment.
• Avoid abrasive pads or harsh chemicals on stainless steel; use approved commercial oven cleaners as recommended by the manufacturer.
• Schedule periodic professional servicing to check elements, thermostats and safety features for reliable long term use.

Explore our wider commercial ovens selection, including combi, convection and gas ovens, along with hobs and hot holding equipment to complete your cookline.

Need help choosing? Call Caterboss on (01) 687 5772.