An oven is the heart of a home kitchen — the appliance that determines how varied and high-quality the meals you can prepare are. A premium oven with a wide range of functions and precise temperature control opens up possibilities that a standard household model cannot provide: even cooking from all sides, steam injection for bread baking, precise low-temperature cooking or a fast grill function. BHS offers ovens for home kitchens across Europe.
Types of ovens and installation
Built-in ovens — installed in a kitchen cabinet column or under a hob surface, creating an integrated and aesthetic kitchen look. The standard size is 60 cm wide, fitting most cabinet configurations. Freestanding cookers with an oven — a classic option that combines a hob and oven in one appliance. ILVE cookers with an oven are known for their Italian design and professional power. Mini oven — compact 25–35 L models for an additional cooking zone. Compact built-in ovens 45 cm wide — for smaller kitchens with limited cabinet space. BHS helps choose the oven type based on kitchen layout.
Cooking functions and programs
Convection (hot air circulation) — a fan distributes heat evenly throughout the oven cavity, allowing you to cook on multiple trays simultaneously with consistent results. Traditional cooking (top and bottom heating elements without a fan) — suitable for cakes, layered products and dishes that require stable heat from one side. Grill function — intense surface heat from above, ideal for creating a crust, browning and cooking with a crispy layer. Steam function (in premium models) — moisture injection ensures professional-quality bread with a crispy crust, preserves the juiciness of dishes and delivers results comparable to sous-vide. Pyrolytic self-cleaning — the oven heats up to +500°C, burning food residues to ash. BHS helps select the range of functions.
Capacity and dimensions
45–50 L — standard models, sufficient for a small gathering or two people and standard cooking. 60–65 L — ideal for a family, suitable for roasting poultry, baking pies and using multiple trays at once. 75–90 L — premium models for large families or active cooks, providing capacity for large roasts, whole poultry and multiple dishes simultaneously. Width: standard 60 cm, compact 45 cm. ILVE models are also available in 70 and 90 cm widths in the premium category with higher power and additional interior lighting. BHS advises on size and capacity selection.
Usage scenarios
In a family kitchen, a 65 L oven with convection allows you to roast a whole chicken and simultaneously bake vegetables on the lower tray — saving time and energy. For active bread bakers, the steam function is the most important — it mimics the steam of a professional bakery, giving bread a translucent, crispy crust. For pastry enthusiasts, pyrolytic self-cleaning saves hours that would otherwise be spent cleaning after intensive sugar and fat baking. Premium ILVE models are popular among private customers who want professional results at home.
Frequently asked questions
Is convection always better than traditional cooking? Convection is better for most dishes — faster and more even. However, for cakes, soufflés and delicate pastry products, traditional cooking without a fan is more suitable, as the hot air flow can disrupt the structure. Premium models offer both functions with the turn of a knob. BHS helps understand the differences.
Do built-in ovens have special requirements? Yes — an electrical connection of 230V or 380V (for higher power), ventilation clearance in the cabinet structure and minimum distances from wooden parts. ILVE models require a suitable connection.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
