Multifunction Electric Ovens for Ships

Multifunction Electric Ovens for Ships are one of the most valuable investments in a ship’s galley — the functionality of several appliances in a single marine oven reduces the number of equipment units and saves space in the ship’s galley, while expanding menu possibilities.

Cooking modes of multifunction ovens

Professional Multifunction Electric Ovens for Ships offer a wide range of cooking modes. Hot-air convection — warm air circulation in the oven chamber with a fan ensures even baking and shorter cooking time; suitable for bread, pastry, meat and vegetables. Steam cooking (steamer) — pure steam cooking at low temperatures for vegetables, fish and healthy dishes; preserves vitamins and natural colour. Combi-steam — a combination of convection hot air and steam; ensures juicier roasts with a golden crust. Grill (infrared heating) — intense top heat for grilling and caramelisation effects on the surface of meat and vegetables. Defrosting — low-temperature air circulation for fast and even product defrosting. Fermentation and proofing — controlled temperature for dough rising. Also see Electric Stove with Oven for Ships.

Marine technical parameters

Multifunction oven marine versions have special technical parameters for safe and long-lasting operation in sea conditions. AISI 316 stainless steel — enhanced corrosion resistance for both the external structure and the oven chamber’s inner surface. Reinforced door fixation — a locking mechanism that prevents doors from opening during ship movement. Vibration-resistant electronics — control board and display electronics with enhanced vibration resistance for sea conditions. Steam generator — built-in steam generator with automatic water supply. Oven dimensions — GN 1/1 or GN 2/3 format; 6, 10 or 20 GN tray capacity depending on the model. Voltage options — 220V/50Hz, 400V/3-phase, 110V/60Hz. Also see Electric Hobs for Ships.

Advantages of convection ovens over standard ovens

A multifunction convection oven, compared to a standard electric oven in a ship’s galley, offers several key advantages. Faster cooking — hot-air circulation reduces cooking time by 20–30% compared to static heat ovens. More even cooking — with air circulating, food cooks evenly throughout the oven chamber without the need to move trays. Multiple products simultaneously — many oven trays allow different dishes to be cooked at the same time if temperature requirements are similar. Expanded menu — multiple cooking modes allow the ship’s chef to offer a wider range of dishes with a single appliance. Also see Neutral Work Surfaces.

HoReCa usage scenarios

Cargo ship with crew — a multifunction oven allows the chef to prepare roasts, steamed vegetables, fish and bread in a single day for different meals using one appliance. Passenger ferry with dining hall — a larger-capacity multifunction combi oven as the main cooking appliance for large-scale passenger catering with a diverse menu. Yacht with premium cuisine — a modern multifunction oven in a high-class yacht’s galley for premium culinary experiences for large gatherings.

Frequently asked questions

What is the difference between a combi oven and a standard convection oven? Combi ovens have an additional steam generator; convection uses only hot air; combi combines both. Contact BHS. See Electric Stove with Oven for Ships.

Does a multifunction oven for ships require a special power supply? Larger models may require a 3-phase electrical 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.