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Refurbished Commercial Ovens

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An oven does the roasting, baking, bread and pizza work in a commercial kitchen, and used commercial ovens get you that capacity for less. A new combi oven is one of the largest numbers on any kitchen fit-out and a sound used one does the same work. Refurbished commercial ovens at REO cover combi, convection, deck and pizza, and the new range is commercial ovens.

Stock comes off showroom floors, out of demonstration kitchens and off supplier clearance lines. Each oven is inspected, tested and verified in working condition before it is relisted for sale, and the condition of a particular oven is described on its own product page. Nearly every unit is a one-off, so if you need two the same, talk to us first.

The types do different jobs. Combi steam ovens cook with heat, steam or both and replace several machines. Benchtop convection ovens are the workhorse for bakery and general roasting. Deck ovens bake bread and pizza on a hot stone floor, which crisps the base in a way moving air cannot, and they leave the cook in control of when the product comes out. Conveyor pizza ovens carry the pizza through on a belt and drop it out cooked, so volume runs without anyone standing at the oven.

Keep the cash in the rest of the fit-out and fund a refurbished oven with Silverchef Rent-Try-Buy. Related ranges: refurbished commercial cooking equipment, refurbished commercial cooktops and hobs and commercial oven racks for the trays that go in.

These are the top FAQs for Refurbished Commercial Ovens

Which type of oven should I be looking at?

Work backwards from the product. Bread and pizza want a deck, because the stone gives you bottom heat the product sits on. Volume pizza across a long service wants a conveyor, because it takes the judgement out of it. Roasting, baking and general kitchen work want a convection oven. A menu that needs steam, low-temperature cooking, regeneration and roasting from one machine wants a combi.

A combi replaces several machines and costs accordingly, which is exactly why used combis are worth hunting for. But it is also the most complex machine in the category, so a used combi is a brand-and-parts decision as much as a price one.

What should I check on a used combi oven?

Door seal and hinges first, because the seal is cheap but a warped door or a dropped hinge is not. Then the fan and its motor, the core probe if it has one, the controls through their full range, and the condition of the chamber and the rack runners.

If it is a boiler model, ask about the water where it last worked. Scale is what eventually kills a steam-generating oven, and a machine from a hard-water area without a filter has had a harder life than its hours suggest. Plan on a water filter wherever you put it.

Are used commercial ovens for sale here gas or electric?

Both, and it changes the install. A gas oven needs a licensed gasfitter to connect, leak test and commission it, and the appliance is jetted for either natural gas or LPG, with conversion being licensed work that depends on a kit existing for that model. Check the gas type against your site before you order.

An electric oven, especially a combi, is often three phase, which needs a licensed electrician and switchboard capacity you may not have. The requirement for each unit is on its product page. Neither install cost sits in the price of the oven, and neither can be skipped.

Do parts and service matter more on a used oven?

More than on almost anything else in a kitchen. An oven is a machine with electronics, a fan, a door mechanism and often a steam system, so there are more things to need a part for. A well-supported brand with service agents in Australia is a far safer buy than an unfamiliar import at the same money.

Ask us what was replaced during the refurbishment rather than what was checked, and ask whether parts for that exact model are still available. A fault is an inconvenience if the part exists and a write-off if it does not.

Will a used oven fit, and what does it need around it?

Measure the gap, the depth with the door open, the path in and the height under the canopy, then check the clearances the maker asks for, which the product page states. Ovens are heavy and awkward and often arrive on a stand or castors, and they still have to come through the door and round the corner. Combi oven stands and convection oven stands are worth sizing at the same time.

Then the services: extraction over it, a water connection and a drain for anything that steams, and the right power or gas. Ventilation requirements follow the appliance, not its age, so confirm the exhaust hood covers the oven and that the total under it is still within what the system was built for.

Can I rent a refurbished oven instead of buying it?

Yes, and for the larger ovens it is the route most new sites take. Silverchef Rent-Try-Buy lets you rent the oven rather than pay for it outright, so the cash stays in the rest of the fit-out and the payments are an operating expense.

It also makes the capacity decision reversible, which matters because tray count is the thing kitchens most often get wrong on their first oven. Once you know the real production volume you can buy it out or move up. Ask us which units in stock can be put on a rental.

What should I budget for alongside the oven?

Installation, and then the consumables. Gas or three-phase electrical work is the big one. After that: a water filter for anything that steams, oven cleaner suited to the chamber, trays and gastronorm containers in the right sizes, and a spare set of canopy filters to rotate.

Buy trays and pans from the same supplier as the oven where you can, because small differences between brands mean a tray can bind in the runners. If you are building a whole cook line, match bench and stand heights across the oven, the cooktops and the grills before you commit to any of them.