Commercial Ovens

Q: How much does a commercial convection oven weigh?

A single-deck 38 inch Flamaster convection oven weighs 550 lb; the double-deck models weigh 1,040 lb. Plan the delivery route and floor loading before ordering.

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Commercial ovens for restaurants, bakeries and cafeterias — convection, combi, deck, hydrovection and rotating rack ovens in gas and electric. Our own Flamaster 38" convection ovens (FLM-COG gas, FLM-COE240 electric, single and double deck) lead the line, with Blodgett, Vulcan and Imperial covering combi, deck and specialty ovens. Free nationwide shipping. Not sure which type your menu needs? Use the buying guide below the products, or call +1 (888) 717-8999.

Commercial Oven Buying Guide

Convection ovens

The default commercial oven for most kitchens: a fan moves heated air across five full-size sheet pans per deck, so every rack bakes the same. Our own Flamaster 38" convection ovens come in gas (FLM-COG, 54,000 BTU; FLM-COG-2 double deck, 108,000 BTU) and electric (FLM-COE240-1 and -2, 10 kW per deck, 240V), all with independent full-view doors and a 150–500°F range. Blodgett's DFG, Mark V and Zephaire series cover the rest of the range. Shop convection ovens →

Combi ovens

Convection plus controlled steam, from 0 to 100% humidity, in one cabinet — steam vegetables, roast, bake, hold and retherm on the same unit. Blodgett combi ovens run from compact 6-pan units to 20-pan floor models, in gas and electric, with boiler and boilerless steam systems. They need a water line and a drain. Shop combi ovens →

Deck ovens

Radiant heat from a stone or steel hearth with no fan, which is what gives pizza a crisp bottom and bread proper oven spring. Blodgett 1048 and 1060 gas pizza decks stack two or three high; the 900 series covers bakery decks. Shop deck ovens →

Hydrovection ovens

Blodgett's convection oven with a water injection stage: moist roasting for proteins and high-volume retherm without the boiler maintenance of a combi. Shop hydrovection ovens →

Ranges with oven

If the oven sits under your burners, look at a gas range instead. Flamaster FLM-R24, R36, R48 and R60 ranges pair 4 to 10 open burners (or burners plus a 24" griddle) with one or two standard ovens in the base — the most common "commercial gas oven" in an independent restaurant. Shop gas ranges with oven →

How to choose a commercial oven

Match the type to the menu. Sheet-pan volume → convection. Steaming and roasting on one unit → combi. Pizza or artisan bread → deck. Moist roasting in volume → hydrovection. Full comparison of the four types →
Gas or electric. A gas convection oven still needs a 120V outlet for its fan; an electric one at 10 kW / 240V needs a hardwired 60 A circuit. Both deliver about the same heat to the food — the choice is which utility you can get to the spot. Gas or electric, worked with real numbers →
Single or double deck. A double deck is two independent ovens in one 38" footprint; run rolls at 200°F below while sheet pans roast at 425°F above.
Size in pans. Count sheet pans (or hotel pans for a combi) needed at the busiest hour and divide by batch time. A 5-rack deck cycles roughly 60–100 sheet pans over a four-hour service on 15-minute bakes.
Delivery and hood. A single-deck 38" oven is 550 lb, a double deck over 1,000 lb — check the path from the dock. Confirm the hood type (Type I or II) with your local inspector before the oven ships.

Flamaster convection ovens at a glance

Model	Fuel	Decks / racks	Input	Electrical	W × D × H	Weight
FLM-COG	Gas, NG/LP	1 / 5	54,000 BTU	120V 1 ph	38" × 44½" × 61.7"	550 lb
FLM-COG-2	Gas, NG/LP	2 / 10	108,000 BTU	120V 1 ph	38" × 44½" × 68.8"	1,040 lb
FLM-COE240-1	Electric	1 / 5	10 kW	240V 1 ph, hardwired	38" × 44½" × 61.7"	550 lb
FLM-COE240-2	Electric	2 / 10	2 × 10 kW	240V 1 ph, hardwired	38" × 44½"	1,040 lb

All models: stainless steel, 150–500°F, 29" × 22½" cooking area per deck (a full sheet pan loaded sideways), 1-year warranty, free shipping in the continental US.

Commercial oven FAQ

What is the difference between a commercial oven and a residential oven?

A commercial oven is built for continuous service: heavier gauge stainless steel, a fan and burner sized to recover in minutes after the door opens, full-size 18" × 26" sheet pan capacity, and NSF/ETL or CSA listing for commercial kitchens. Residential ovens are neither rated nor sized for that duty.

Which commercial oven is best for a restaurant?

For most restaurants, a full-size convection oven. It handles roasting, baking and reheating in volume and takes a full sheet pan on each of five racks. Add a combi if the menu needs steam, a deck oven if you sell pizza or bread.

Gas or electric commercial oven?

Gas costs less per unit of heat in most of the US and recovers faster after the door opens; electric is easier to install where a 240V circuit is closer than a gas line, and delivers a higher share of its input to the food. Both need electricity — a gas convection oven runs its fan on 120V.

How much does a commercial convection oven weigh?

A single-deck 38" Flamaster convection oven weighs 550 lb; the double-deck models weigh 1,040 lb. Plan the delivery route and floor loading before ordering.

Do commercial ovens need a hood?

Almost always. Whether a convection oven can sit under a Type II condensate hood or needs a Type I grease hood depends on what you cook in it and on your local code. Confirm with your inspector before installation.

Can a Flamaster gas convection oven run on propane?

Yes. FLM-COG and FLM-COG-2 are listed for natural gas or LP; order the configuration that matches your supply. Natural gas or propane →