Best Ovens For A Food Truck

Best Ovens For A Food Truck: Choose The Right Oven For Your Business

The vast majority of food trucks seem to use the same range and ovens, but with so many options available it can be difficult to choose the right oven for your business. It’s important to choose something that is dependable and affordable, but that also works well. However, there are dangers when choosing a ‘cheaper option’ that may not heat or work properly in a month. There is no ‘one size fits all’ solution in this category. Otherwise, we wouldn’t need to consider so many options. Depending on the size of their trucks and their daily cooking, different food trucks will require and want different equipment. Here’s what YOU need to consider when choosing the right oven for your business. We are not discussing Brick/Pizza Ovens as these are usually only installed in trucks to meet specific needs. For everyone else, you should look at other conventional ovens when making a decision.

Convection

Convection ovens are a wonder of the world. They use a fan mounted on the wall to circulate the hot air inside the chamber. These ovens are popular in bakeries and commercial kitchens, particularly those that require large quantities of food because they eliminate ‘cold patches’ and cook the food evenly, no matter where it is placed. The food cooks much faster.
The actual environment is usually more intense with electric ovens, due to the intense air flow and direct assault on the food. This also means that they could save energy, as they are either electric or gas-powered.
The convection inside the oven can be affected if the door is opened for a long time or repeatedly. It’s not always best to constantly change the temperature. This can damage sensors and other gadgets. The added fan and mechanicals required to run the oven create another thing that will likely break sooner or later. I know because I have worked with convection ovens in restaurants when they decide to be annoying. They are also more expensive than conventional ovens. These are ideal for large-scale baking or roasting projects that require consistent temperatures. For example, dessert/pastry truck bakeries and food prep shops. 

BTU’s

The non-visual part of an oven is the one that most people overlook, yet it’s the most crucial. British Thermal Units are used to measure how quickly or slowly an oven heats up and cools down. The two ends of the spectrum have pros and cons.
The higher BTU machines reach temperatures much quicker, but they require a lot more energy, just like sprinting up to the goalpost versus walking. Second, because they can change so rapidly, it is likely that these ovens will shift their heat in a wildly inconsistent manner as they age. It’s more than likely that it will fluctuate between 325F to 375F instead of staying close to the perfect 350F that you set it at. You should choose these ovens if you need to change temperatures frequently during food preparation or service. However, you will want an extra oven thermometer to set inside the oven or hang in the back. This way you can ensure that the temperature stays where it should be.
As you can imagine, lower BTUs heat up more slowly, but they are also more energy-efficient. Plus, once the temperature is reached, they will hold it fairly steadily, for as long as needed, provided that they do not keep opening them for long periods. It’s great for one because you can use the oven for the majority of the day at one or two temperatures.

Stacked vs. Ranges

Like with gas ovens, you can also get low ovens that have a stovetop or griddle on top. This is also available in some Electric and Convection options. These are the most common choices in mobile and restaurant kitchens since they can be fitted under the stove or flat-top cooking equipment.
This is also an option. We’re familiar with this method for convection-style ovens. One oven is stacked on top of the other, saving space in the kitchen. However, it reduces the space available for a range. A very desirable option for those needing a LOT of baking/roasting/broiling action done for the bulk of their items and very little, if any, finishing saute/sear/grilling during service.
There is also the question of size. Most ovens are available in 24″, 36″,48″,60″, or even 72″ wide. The pluses and negatives of larger vs. smaller are quite obvious.

Gas Ovens

This is the most common heat source on food trucks. All you need to do is attach a few tanks outside or store them in a safe location inside the truck. They create heat by using a central burner at the bottom. The pilot light must be on to activate it. Heat distribution is slower than their Convection counterparts but they will reach the temperature that you set as long as the burner doesn’t start to fluctuate. They are also known to develop hot and cool spots that become more distinct as they use them, similar to a grill. These guys are sturdy and will last for years on your line, with little need for repair. That’s one less thing to bring into the shop every few months.
Many gas ovens are equipped with a gas stovetop or another range on the top. This gives us more functionality. These are the single-oven low models, not any of the large multi-stacked versions. There are 4, 6, 8 and even 10 top burners as well as a griddle, char-broiler/grill, or combo options.

Electric

These ovens work in a similar way to electric stovetops. They use giant coils hanging inside the oven. You’ll need a strong generator or even an additional one. This is why you don’t see these in food trucks.

High-Speed Ovens for Food Trucks

FIT Express

FIT Express, a high-speed commercial oven, is designed to improve the efficiency and speed of food preparation in restaurants, cafes and catering services. The FIT Express is known for its advanced technology that combines convection, microwave, and infrared heating to cook or heat food quickly without compromising quality. It can handle a variety of dishes from pizzas to baked goods, and has multiple settings that allow it to be programmed for different cooking methods. The compact design is ideal for businesses that have limited space. Its energy-efficient features also help to reduce operating costs. The FIT Express’s rapid cooking time and consistent results make it a great solution for restaurants that want to serve quality food quickly.

Rocket Express

Rocket Express is an efficient commercial oven that’s designed to cook quickly and efficiently in fast-paced environments. Rocket Express uses a combination of advanced heating technologies including microwaves, convection, and infrared to deliver rapid cooking times without compromising food quality. This oven can be used for many different menu items including pizzas, sandwiches, baked goods and much more. Its user-friendly controls and customizable settings combined with its compact design make it ideal for businesses that want to maximize kitchen space and improve efficiency. The Rocket Express is a great choice for high-volume restaurants, cafes and other food establishments because of its speed, versatility and energy efficiency.

Forza STi

The FORZA STi commercial high-speed is designed to meet the needs of food service operations that operate at a rapid pace. The FORZA STi combines advanced technologies like microwave, convection and infrared heat to ensure rapid cooking without compromising food quality. The intuitive interface and customizable programs ensure consistent results for a variety of menu items from pizzas, sandwiches and baked goods to snacks and desserts. Compact design is ideal for small kitchens, and energy-efficient operation reduces running costs. The FORZA STi offers speed, reliability and versatility for restaurants, cafes and catering services with high volumes.

Copa Express

The COPA EXPRESS commercial oven is designed to provide fast, efficient and high-quality cooking in busy food service environments. The COPA EXPRESS is equipped with advanced cooking technology such as convection and microwave. It also has infrared. This versatile oven is capable of cooking a variety of foods, including pizzas, sandwiches, baked goods and snacks. The compact design is ideal for small kitchens, and its energy-saving features reduce operating costs. COPA EXPRESS offers easy-to-use controls that produce consistent results. It is a great solution for restaurants, cafés, and food establishments that want to improve service and speed without compromising food quality.