Best Commercial Ovens for Restaurants in Canada: Combi, Convection, Deck, Rapid Cook
Comparing commercial ovens for Canadian restaurants. See combi vs. convection, gas vs. electric, capacity tips, and Henny Penny FlexFusion options with model links.
Running a profitable kitchen in Ontario and Atlantic Canada comes down to consistency, speed, and labour efficiency. The right commercial oven impacts all three. Below is a practical guide to the main oven types, how to choose between gas and electric, and where Henny Penny® combi ovens fit for multi-menu operations in Canada.
If you want an even deeper dive, see Commercial Combi Ovens in Canada: Buyer’s Guide, ROI, and Menu Ideas.
The Main Types of Commercial Ovens used in Canadian Restaurants
Combi ovens
Steam, convection, or both in one cavity. Great for proteins, veg, baking, retherm, and daypart flexibility. Ideal as a backbone oven in QSR, fast casual, and multi-unit operations.
Convection ovens
Heated, fan-circulated air for even browning and reliable baking and roasting at volume.
Deck ovens
Stone or steel decks for pizza, bread, and artisan baking where heat retention and bottom crisp matter.
Conveyor or impinger ovens
Belt-driven throughput with targeted airflow. Common in pizza and sandwich QSR for repeatable speed of service.
Rapid-cook / high-speed ovens
Combine impinged air with microwave assist for very fast cook times on toasted or melty items.
Cook-and-hold / low-temp ovens
Gentle, overnight cooking to improve yield and take pressure off peak periods.
Why Restaurant Owners Choose Combi Ovens
One piece of equipment covers steam, roast, bake, retherm.
Better yield and moisture retention on proteins.
Programmable recipes help standardize quality across locations.
Easier training for new staff and fewer operational bottlenecks.
For a curated view of current models, browse commercial combi ovens carried by TFI Food Equipment Solutions.
Why Henny Penny Combi Ovens are Superior
Since 1982, TFI Food Equipment Solutions has been the trusted Henny Penny distributor in Canada. We help restaurants. maximize efficiency and profitability with Henny Penny commercial cooking equipment, including premium commercial combi ovens.
What sets Henny Penny apart
True versatility. Steam, convection, or combi in one cavity for proteins, veg, baking, retherm, and low-temp overnight work.
Consistent results at scale. Tight humidity control and precise airflow deliver even colouring, better yield, and repeatable quality on every rack.
Operator-friendly controls. Clear, programmable menus reduce training time and protect recipes across multiple locations.
Speed and throughput. Fast preheat and efficient heat transfer keep pace through lunch and late afternoon rush.
Built for uptime. Durable construction, service-friendly design, and access to OEM parts through TFI extend equipment life and safeguard warranties.
Henny Penny Combi Ovens for Canadian Restaurants
TFI Canada supplies Henny Penny combi platforms that fit single-site restaurants and national chains alike. Quick model snapshots:
FlexFusion Gold Series: Gas or electric models sized for core production with efficient convection, steam, and combination modes.
FlexFusion Platinum Commercial Ovens: Advanced control suite for precision, multi-stage cooking, steaming, convection, combination, and rethermalizing. Available in gas or electric and multiple cavity sizes for high-volume lines.
SpaceSaver Commercial Combi Oven: Dual independent chambers in a compact footprint. Optional integrated hood to help where space is tight or ventilation is constrained. Model FSDH 610.
FlexFusion Commercial Dual-Chamber Oven: Two zones for simultaneous cooking at different settings. Boilerless steam helps with energy efficiency and consistent moisture. Model FPDE 615.
SpaceSaver Compact Combination Steamer: Combination steaming and convection in a compact format for tight lines and smaller sites. Model ESC-610.
Explore all Henny Penny platforms on our brand page.
Commercial Ovens Available at TFI
Commercial Ovens | Models (Electric - Gas) |
|---|---|
FlexFusion Team Combi Oven | FPDE-615 |
SpaceSaver Plus SmartCombi Combi-steamer | ESC-610 |
SpaceSaver Plus Team Combi Oven | FSDH-610 |
FlexFusion Platinum Series | FPE-FPG 115, 215, 615 |
FlexFusion Gold Series | FGE-FGG 115, 615 |
Gas vs. electric combi ovens in Canada
Gas Combi Ovens
Often attractive where natural gas rates are favourable. Many kitchens find strong heat recovery for heavy protein throughput.
Electric Combi Ovens
Easier siting where gas lines are unavailable or limited. Stable temperature control, simpler install in some leased sites, and fits all-electric buildouts that are becoming more common.
Recommendation: compare your utility rates by province, ventilation allowances, and service panel capacity. TFI can run a quick site survey and ROI analysis for Ontario, Nova Scotia, New Brunswick, PEI, and Newfoundland locations.
Capacity, footprint, and workflow
Match GN pan count or sheet-pan count to your peak 15- to 30-minute demand window.
Consider dual-chamber models when you routinely need two temperatures at once without adding hood length.
Plan for staging and holding to smooth the rush. A combi paired with a holding cabinet can protect quality and yield.
Ownership options built for cash flow
Buy outright: Purchase new equipment with full OEM warranty and start-up. Lowest lifetime cost of ownership and immediate control. Request a free quote.
Leasing and financing: Fast approvals, flexible payment schedules, and lease-to-own paths so you can preserve cash and upgrade sooner.
Rentals: Used or demo units on monthly terms from 1 to 60 months. Perfect for pilots, pop-ups, or bridging a replacement.
Certified used: Fully tested pre-owned ovens with warranty for a lower initial investment.
Service and Total Care: Factory-trained techs, OEM parts, and optional all-inclusive monthly plans that cover reactive calls and planned maintenance to minimize downtime.
Commercial Oven FAQs
What kind of oven do most restaurants use?
Most full-service and QSR kitchens in Canada rely on convection ovens for baking and roasting and increasingly on combi ovens for steam, roast, and retherm versatility. Pizza and bakery concepts lean to deck or conveyor ovens.
What type of oven do professional chefs use?
Chef-driven operations mix combi for precision and yield, deck for breads and pizza, and rapid-cook for à-la-minute toasted items. Choice depends on cuisine and volume.
What is the best brand of combi oven?
“Best” depends on menu, volume, footprint, and service support. TFI recommends Henny Penny FlexFusion platforms for Canadian operators who want durability, dual-chamber options, and strong local service coverage. See FlexFusion Gold and FlexFusion Platinum Commercial Ovens.
What ovens does McDonald’s use?
Global QSRs specify equipment by market and menu. Categories commonly include conveyor/impinger and combi ovens. For exact specs, consult your brand’s national equipment programme.
What oven does Bobby Flay use?
Celebrity chefs use different ovens across TV sets and restaurants. Rather than chase a name, match your oven to menu, space, and throughput. TFI can size a combi or convection solution to your Canadian site.
What ovens does MasterChef use?
TV productions use a mix chosen for filming logistics and sponsorship. Use those as inspiration, but select equipment based on your real-world line, utilities, and ventilation.
What are restaurant ovens called?
Common terms include combi oven, convection oven, deck oven, conveyor oven, rapid-cook oven, and cook-and-hold oven.
Which oven cooks most evenly?
Combi and high-quality convection ovens deliver very even results because of controlled airflow and humidity. Deck ovens are even on the deck surface but serve different products.
What is the disadvantage of a combi oven?
Higher upfront cost versus basic convection, the need for water quality management, and training time to leverage all modes. Dual-chamber or SpaceSaver formats can offset footprint concerns.
What is the life expectancy of a combi oven?
With proper maintenance and OEM-quality service, many operators plan for 10 years or more. TFI’s Total Care and factory-trained service help extend life and protect uptime.
What is the highest-rated oven brand?
Ratings vary by category and use case. In combi, Henny Penny is a proven choice in Canadian QSR and foodservice for performance, dual-chamber flexibility, and serviceability backed by TFI. Explore Henny Penny.
Next steps for operators in Ontario and Atlantic Canada
If you are mapping out a combi strategy, begin by comparing footprints, capacities, and utilities across our commercial combi ovens. Want to see the ovens in action and get a right-sized spec for your site? Book a hands-on demo at our Mississauga or Dartmouth kitchen and we will scope the best model for your menu, utility rates, and ventilation plan. Get a free combi oven quote today.
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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