The price of a commercial electric oven ranges from ₹30,000 to ₹2,00,000 depending on features, size, and heating technology. Single-deck ovens are more affordable, while combi ovens and ventless high-speed ovens are on the higher end.
Ventless High-Speed Oven (Convection + Impingement + Microwave)
Ultra-Fast, Hood-Free Cooking for Modern Kitchens
Product Description
• Combines convection, impingement, and microwave heating for unmatched speed and quality
• Ideal for cafés, quick-service restaurants, and cloud kitchens with limited space
• No ventilation hood required — compliant for enclosed kitchens
• Delivers consistent, even cooking in a fraction of traditional time
• Compact design to fit small footprints while handling high output
Benefits:
Faster service, hoodless operation, versatile menu options
Ideal For:
QSRs, cafés, hotels, food courts, airport kiosks, cloud kitchens
Average Cooking Time Reduction:
Up to 80% faster than standard ovens
Description
FEATURES:
• Hood-Free Operation – Meets ventilation-free compliance for enclosed kitchens
• Triple-Heating Technology – Convection + impingement + microwave
• Consistent Results – Even heat for uniform cooking
• Space-Saving Design – Fits small or mobile kitchens
• Versatile Menu Capability – From sandwiches to pizzas and baked goods
The Ventless High-Speed Oven is built for kitchens where speed, consistency, and space efficiency are top priorities. Its unique combination of convection, impingement, and microwave cooking reduces cook times by up to 80% without sacrificing quality. Perfect for operators who need fast turnarounds in small spaces — and all without the expense or hassle of installing a hood.
Additional information
| Material |
Stainless steel exterior |
|---|---|
| Type |
High-speed ventless oven |
| Heating |
Convection + impingement + microwave |
| Ventilation |
Not required |
| Warranty |
1 Year |
FAQs (5)
FAQs
What is the price of a commercial electric oven?
What are the different types of ovens used in commercial kitchens?
Common types include:
- Deck ovens for bread and pizza
- Convection ovens for even heating
- Steam-injection ovens for artisan baking
- Combi ovens for multi-mode cooking
- Conveyor ovens for high throughput
- Ventless ovens for hoodless setups
Which oven is best for bakery use?
The Convection Oven with Steam Injection is ideal for artisan bread and pastries, while the Two-Deck Electric Baking Oven suits traditional bakeries needing batch consistency. Choose based on your menu and daily output needs.
What’s the difference between a convection oven and a deck oven?
A convection oven uses a fan to circulate hot air evenly — great for cookies, cakes, and puff pastries. A deck oven heats from the top and bottom, ideal for crusty breads and pizzas.
Is a ventless oven safe for enclosed kitchen spaces?
Yes. The Ventless High-Speed Oven is designed for small or limited spaces. It combines microwave, convection, and impingement cooking and requires no hood, making it a safe, compliant choice for cafés and cloud kitchens.
