natural gas fryers
Bake and roast ovens are known for their ability to cook large volumes of a wide variety of food products with a high degree of product consistency.

These versatile ovens can bake, roast, even rethermalize prepared foods. Mini versions of the bake/roast oven and custom-designed options let any size commercial kitchen enjoy the benefits of a bake/roast oven.

Stone hearth ovens create a unique and wonderful flavor through their use of an open flame, the intense heat it generates, and direct contact between dough products and the hearth.

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  • Oven is stainless steel box with fixed racks or shelves
  • Large ovens typically hold 20 to 40 pans
  • Foods cook on pans placed in stainless steel or aluminum racks that may connect to a carousel mechanism
  • Variations include:
    > Single rack – one rack with multiple trays of food
    > Double rack – one double rack or two single racks with multiple trays of food
    > Mini-rotating rack – unmovable racks affixed to carousel mechanism into which pans of food are placed
    > Rotating flow rack – larger version of mini-rotating rack


  • Prepare a wide variety of foods including meat, poultry, seafood, and pizza, reheat precooked foods, or bake breads, rolls and pastries.


  • High volume operations
  • Some models suitable for front-of-house display cooking


  • Rotating racks or shelves
  • Control panel with memory buttons
  • Self-contained, self-generating steam systems
  • Viewing windows
  • Chargrill
  • Multiple openings
  • Internal spotlights
  • Stone hearth
  • Gas/wood combinations
  • Zero clearance
  • 16 to 40 pans
  • Custom-designed shapes and sizes

*Listed features offered by some, but not necessarily all vendors.


  • Full-size – 125,000 to 375,000 Btu/h
  • Minis – 60,000 to 80,000 Btu/h


  • Moist heat prolongs food shelf-life, minimizing waste and saving labor and food costs
  • Uniform temperatures
  • Lower operating costs
  • Faster cooking times
  • Superior cooking results
  • Styles and sizes to fit every food service menu and facility


  • Natural gas and LPG and gas/wood combination


  • 150 to 200 cfm per linear foot