High Speed Ovens

Speed ovens are ultra-fast, high-performing ovens used for preparing, and finishing, fresh, refrigerated, or frozen foods. Each use results in excellent appearance, crunchiness, and taste.

With cutting-edge technology, the ovens work with multiple heat sources, such as impinged hot air, microwave, and direct radiation. They are equipped with a ventless system through an easily removable catalytic converter and require no extraction hood for operation, making them easy to clean and maintain.

With a friendly touch screen interface, Prática speed ovens have easy operation and quick preparations, are ideal for service with agility and quality.

High-speed ovens benefits

• Ventless: no need for hoods
• Minimal to zero side clearance 
• Removable catalytic converter and air filter
• USB loading capabilities for programming and sharing settings and recipes between multiple ovens
• User-friendly interface

High-speed ovens combine multiple cooking methods into one powerful appliance. Adding a speed oven to your fast-paced food service establishment will increase service speed without sacrificing quality.

Along with our three sources of heat, one of the main advantages of Prática’s High-Speed ovens is that they are ventless. This means that now you can offer food products without the need for an expensive hood or full commercial kitchen! (Check the 6 main benefits of having a high-speed oven here.)

High-speed ovens heating methods

At Pratica, we’ve designed our ovens with three heating methods: microwave, impinged hot air, and infra-red heating. Práticas’s commercial high-speed ovens allow you to adjust each source of heat according to each recipe and expected result.

• Microwave: most of our high-speed ovens include microwave heating, except for Forza STi, which is designed for pizzas. Microwaves are designed to warm up the inside of the food. Microwaves work by causing vibration in water molecules, this vibration and friction at a molecular level are what causes the food to quickly warm up from within.
• Impinged air: This method reduces cooking times by firing hot puffs of air at 60 mph directly on top of cooking products, so impingement can create a browning or even melting effect on pizza, lasagna, and other dishes.
• Infra-red element: This heating process is applied to provide high-quality browning results in the bottom of the food.

At Chefs Co we are very proud of the brand partnerships that we have developed over decades of operation. In this category our most popular brands include Pratica | Unox | Turbochef