OVENS & MICRO-OVENS
A good oven is the heart of any professional kitchen. Whether you run a busy restaurant, a canteen with hundreds of daily plates or a hotel serving breakfast to one and a half hundred guests – the right oven makes all the difference. We have put together a wide range of ovens and microwaves for professional use, from compact tabletop models to large industrial ovens that fill an entire rack. Here you will find convection ovens, combi ovens, microwaves and rapid ovens for professional use – everything you need to keep your kitchen running efficiently from opening to closing.
It's not just about baking or heating something. It's about reproducibility. The same result every time, no matter who's at the oven. It's about speed at peak times, about energy consumption during off-peak hours, and about a machine that lasts for years without giving you any problems. We've been selling to professional kitchens since 1994 and know what works in the real kitchen – not just on paper.
With over 225 products in the category, there is something for every need and budget. We import from European factories ourselves and know the products in depth. Our salespeople are not on commission, so you get advice based on the real needs of your kitchen – not on what gives the best margin. If you have any questions about capacity, connection or which type is right for your operation, you are always welcome to call.
Types of ovens for professional use
There is a big difference between the types of ovens we carry, and it is important to understand what each one does well. hot air oven – also called a convection oven – uses a fan to circulate hot air evenly throughout the chamber. It provides faster and more uniform cooking than traditional top/bottom heating, and is the standard choice for many professional kitchens. It is simple, reliable and easy to operate.
En combi oven or combi-steamer combines hot air with steam. It is one of the most versatile machines you can invest in. You can bake, steam, roast, braise and regenerate in one and the same oven. The combi oven is particularly popular in canteens and hotels, where many different dishes have to be prepared during the day. It provides a juicier texture and better retention of nutrients than pure hot air. A microwave for professional use is not the same as the one you have at home – it is built for tough daily use, high power and fast heating. And a speed oven combines microwave power with hot air and/or grill for extreme speed. Ideal for cafes and takeaway concepts. You can also see our range within cook, heat and fry if you are looking for supplementary heating equipment.
How to choose the right oven for your kitchen
Start by asking yourself: what will the oven be primarily used for? Is it baking, reheating, frying, rapid heating or a combination? The answer will guide you directly towards the right type. Next, it's about capacity. How many places do you serve at peak times? What GN size do you use in your kitchen? Most professional ovens are built for GN format, and it's an advantage if your plates, trays and containers already fit that system.
Also consider space. Do you have room for a freestanding oven, or should it be a tabletop model? Should the oven stand alone or be stacked in a rack? Many of our industrial ovens for gastro plates are stackable, allowing you to scale up capacity without taking up more floor space. See also industrial ovens for gastro plates if you are working with that format. And remember the electrical connection: large ovens typically require a fixed connection and can have high power requirements. It is important to clarify with an electrician before ordering.
Brands and quality we value
We carry products from a number of renowned European manufacturers. We won't mention all the names here, but the brands we have chosen have in common that they are built for professional use: robust door closing mechanisms, durable hinges, precise thermostats and surfaces that can withstand daily cleaning. We have deliberately chosen products that look great in the brochure but don't last in a kitchen that runs 12-14 hours a day.
Because we import directly from the factory, we know the design behind the products. We know which models are easy to get spare parts for and which ones have historically presented operational challenges. This allows us to advise you honestly. We also offer a dedicated range for pizza equipment if you run a pizzeria or event catering concept that requires special ovens. Quality for the money is our mantra – not the cheapest possible, but the best you can buy for your investment.
Energy consumption and operating economy
A professional oven runs for many hours a day, and the energy consumption adds up noticeably on your electricity bill over a year. Newer models are generally much more energy efficient than ovens from ten years ago. Better insulation means faster reaching operating temperature and lower heat loss. Precise temperature control means the oven does not overheat the chamber unnecessarily. And low standby consumption makes a difference during quiet hours in the kitchen.
Combi and convection ovens with good insulation can in many cases cook faster than older models at a lower temperature – saving time and energy at the same time. When comparing models, it is worth looking at the stated power in watts and whether the oven has energy-saving modes. We are happy to help you compare models based on your expected operating pattern. We also offer long-term rentals as an alternative to purchase if you want to keep your investment flexible or test a solution before making a permanent purchase.
Cleaning and daily maintenance
An oven that is not cleaned properly is not just unsightly. It is a hygiene problem and can affect the taste of the food. Fatty residues, food residues and burnt particles in the chamber can give off odours and flavours to the next batch of food. This is not good, and it is something that the Danish Veterinary and Food Administration takes seriously during inspections. Therefore, choose an oven with smooth, easily accessible interior surfaces – and preferably removable side panels and racks that can be removed and washed separately.
Some combi ovens have automatic cleaning programs – a big plus in busy kitchens where cleaning is often left until late at night. These programs use water and detergents to loosen grease and food residue, so you don’t have to scrub manually. Regardless of whether you choose a model with automatic cleaning or not, it is important to follow the manufacturer’s recommendations and have fixed procedures for when and how to clean the oven. Your HACCP system must be supported by the equipment you use – and a well-maintained oven plays a key role here. See also our wide range of machinery and small electrical equipment for the professional kitchen.
Who uses these ovens – and for what?
Let’s be specific. A restaurant with à la carte service needs fast, accurate results. Here, a combi oven or a good convection oven with precise temperature control and fast heating is the natural choice. A hotel with a large breakfast buffet needs capacity and repeatability – many trays in progress at once, and the result must be the same day after day. A canteen that regenerates ready-made dishes for lunch needs precise core temperature control and GN compatibility.
Hospitals and nursing homes have special requirements: portion regeneration with documented temperature, the possibility of special diets and an oven that does not place great demands on the staff in training. Here, simple digital programs and clear displays are an advantage. A café or take-away shop prioritizes speed and simple operation – and here, rapid ovens and microwaves for professional use are the best choices. Catering on the go requires robustness and fast heating. Which of these scenarios resembles yours?
Hygiene and legal requirements in professional kitchens
All equipment in a professional kitchen must comply with the hygiene requirements of EU food legislation. This also applies to ovens. The requirements are basically that the equipment must be easy to clean, maintain and constructed in a way that does not pose a hygiene risk. Surfaces in contact with food must be made of materials that are approved for the purpose and do not release substances into the food.
CE marking is a minimum requirement for electrical equipment – it documents that the product complies with relevant EU directives for electrical safety and machine safety. Our products comply with the applicable standards for commercial ovens and microwaves. And because we have a Danish service department with our own technicians, we can help if questions arise about documentation, inspection or service. Remember that your HACCP system must also include procedures for temperature control in the oven – the core temperature of cooked food is a key control point. We can link you to relevant resources from industrial dishwashers and other hygiene equipment that supports a comprehensive solution.
Finance, leasing and long-term investments
A professional oven is not a small investment. A good quality combi oven costs more than a simple fan oven – but in return it gives you much more flexibility and can replace several other machines in the kitchen. Think of it as a long-term investment, not a one-off purchase decision. An oven that lasts ten years is often cheaper than replacing budget equipment every three years.
We offer long-term rentals as a real alternative to buying. It can make sense if you want to maintain liquidity, want regular service included or simply want to test a larger investment over time. We are family-owned and have been in business since 1994 – we are not interested in selling you something that does not suit your situation. Contact us for a no-obligation chat about financing and which solution makes the most sense for you.
That's why professional kitchens shop at Cateringinventar.dk
We are not the biggest, and that is not our intention. We are a family-owned company with roots in Ikast since 1994, specializing in equipment for professional kitchens. We import directly from European factories, we have a large warehouse that enables fast delivery of much of the range, and we have a Danish service department with our own technicians who can help if something goes wrong. These are not empty words – this is the way we have done business for over 30 years.
Our salespeople are not on commission. When you call us to ask about an oven, you will get an honest assessment of what suits your kitchen – not a sales pitch for the product that gives us the best margin. We carry a wide range within kitchen appliances and everything else that belongs in the professional kitchen. Whether you are a new customer or have been shopping with us for years, we treat you as a partner – not as a transaction. Browse the range, find what suits you, and contact us if you have any questions. We are here.