Attribute Schema Library
Attribute schemafoodservice equipment & supply

Commercial Ovens Attributes

Commercial ovens cover convection, combination (combi), deck, conveyor, rack, rapid-cook and cook-and-hold units, sold through foodservice equipment and supply dealers into restaurants, chains, schools, hospitals and correctional kitchens. Most are specified rather than browsed: a consultant or dealer writes a model number into a kitchen plan, and the manufacturer's two-page spec sheet — a dimension drawing plus a utility table — is the source of truth.

That spec sheet is the problem. Rated input, manifold pressure, the inlet pressure window, entry clearance and rack spacing live in PDF body text and callouts on a drawing, structured nowhere. A double-section oven states input per section while the catalog states it total.

One family also fans out across fuel, voltage, phase, cavity depth, control type and deck count, each a distinct model number. And the marks move: ETL/UL/CSA listings, NSF/ANSI 4 certification and ENERGY STAR qualification attach to a model at its date of manufacture, so records copied from an old spec sheet drift quietly out of true.

Core

Every SKU needs these. Without them the record is not a product, it is a row.

Oven Type
enum
Combination Oven (Combi)

Drives pan format, utility connections, hood requirement, and which ASTM test method any efficiency number was measured under.

Power Type
enum
Natural Gas

Natural gas, propane and electric are separate model numbers with different inputs, connections and prices — not a footnote on one SKU.

Oven Size (Pan Format)
enum
Full-Size

Full-size racks 18 x 26 x 1 in sheet pans; half-size racks 18 x 13 x 1 in. Sets the footprint and what the kitchen can actually load.

Pan Capacity
number · pans
10

The buyer's production math. Counted per ASTM F1495; combis are counted in 12 x 20 x 2-1/2 in steam table pans per rack position.

Rated Input
number · BTU/h or kW
45,000 BTU/h per oven section

Sizes the gas line and the breaker. Must state whether the figure is per oven section or the total for a double.

Voltage / Phase / Hz
enum · V
208-240 V / 1 Ph / 60 Hz

208 V and 240 V on the same element differ by roughly 25% in output; three-phase models need a different service entirely.

Full-Load Amps
number · A
8 A (115 VAC gas model)

Electricians size the breaker from amps, not kW. Gas ovens still draw for blower, spark ignition and controls.

Exterior Dimensions (W x D x H)
text · in (mm)
38-1/4 x 36-7/8 x 57-1/16 in

Fixes the line-up footprint and hood coverage. Height moves with legs, casters or a low-profile double section.

Manufacturer Part Number
identifier
ZEPHAIRE-100-G-ES

The only key the dealer, rep, consultant's plan and AutoQuotes all share. Options and voltage change it.

Differentiating

What buyers actually compare on. This is where catalogs win or lose the filter.

Number of Sections (Decks)
enum
Double

Single vs double doubles the input, the weight and the price. It is the first facet buyers click on any oven rail.

Interior Depth Class
enum
Deep (Bakery) Depth

Bakery/deep depth loads pans front-to-back for higher output; standard depth loads left-to-right. Not interchangeable in a bakeshop.

Rack Positions and Spacing
text · in (mm)
11 positions at 1-5/8 in (41 mm), 5 racks supplied

Eleven positions at 1-5/8 in beats five fixed shelves for a bakeshop. Pan count alone hides the difference.

Steam Generation Method
enum
Boilerless (direct steam injection)

Boiler vs boilerless injection changes water use, descaling labour, water treatment spec and service cost across the unit's life.

Gas Connection Size and Manifold Pressure
text · in NPT / in W.C.
3/4 in NPT; 3.5 in W.C. NG / 10.0 in W.C. LP

The plumber needs both. NG and LP run different manifold pressures and different inlet pressure windows on the same oven.

Compliance & identifiers

Standards, regulatory data, and the identifiers channels reject you for missing.

Agency Listing (Safety Standard)
text
ETL Listed (Intertek) to ANSI Z83.11/CSA 1.8

Electric lists to UL 197; gas to ANSI Z83.11/CSA 1.8. The mark (ETL, UL, CSA) is the certifier — it is not the standard.

NSF/ANSI 4 Certified
boolean
true

Health departments and most institutional bid specs require it, and ENERGY STAR will not list an oven without third-party NSF/ANSI 4 certification.

GTIN / UPC
identifier
GTIN-14: 10812345678904

Required by marketplaces and any GDSN-fed trading partner. Absent on much specified equipment, which was never barcoded for retail.

Country of Origin
enum
United States

Drives duty, and gates Buy American / TAA-restricted school, government and military bids that a domestic oven can win outright.

The fields that aren't in the schema at all

What most commercial ovens catalogs are missing.

The table above is the schema most catalogs already have. These are the attributes that usually aren't in it — each one surfaced by a signal from the live market rather than by an audit of what's already there. This is what Anglera's Schema Foundry does on a real catalog, in this category.

Supplier signal
+ Minimum Entry Clearance (Uncrated Width)

Blodgett and Vulcan convection spec sheets print 'Minimum Entry Clearance' both uncrated and crated — e.g. 32-1/16 in uncrated, 37-1/2 in crated. Distributor records carry crated ship dims only.

A 590 lb single-section oven that will not clear a 32 in doorway comes back as refused freight, and the return costs more than the margin on the sale.

Supplier signal
+ Water Quality Requirement (chloride / hardness / TDS)

Combi makers publish water limits — RO required above roughly 80 ppm chloride, boiler TDS under about 100 ppm — and void warranty outside them. Catalogs list only a 3/4 in water connection.

Scale kills the boiler, the manufacturer denies the warranty claim, and the treatment cartridge that should have attached to the order never got quoted.

Search signal
+ Ventless / UL 710B Listed

Buyers search 'ventless combi no hood' because the IMC exempts UL 710B-listed recirculating systems from a Type I hood. Most oven catalogs have no ventless field to filter on.

The no-hood segment — ghost kitchens, c-stores, hotel pantries — cannot self-serve, so it goes to whichever competitor exposes the facet.

Competitor signal
+ Idle Energy Rate and Cooking-Energy Efficiency

The ENERGY STAR product finder publishes idle rate and cooking-energy efficiency per model — full-size gas convection at ≤12,000 BTU/h and ≥46% — where distributor records carry a yes/no badge.

Utility rebate paperwork asks for the measured numbers. No numbers, no rebate form, and the rebate-driven deal goes to the dealer who can fill it in.

Review signal
+ Gas Conversion (NG ↔ LP field convertibility)

Buyers ask whether an LP kit is in the box, because the same model runs 3.5 in W.C. manifold on natural gas and 10.0 in W.C. on propane. Records rarely say convertible, or factory-set.

A natural-gas-configured oven lands at a propane site, the installer walks, and the kitchen misses its opening date waiting on a conversion kit.

How Schema Foundry finds these

Messy in, governed out.

The same value, spelled every way foodservice equipment & supply suppliers spell it. A filter only works once they agree.

Power Type
NGNat GasGAS/NATNatural Gas (NG)Gas - Natural
Natural Gas

LP and NG are separate model numbers at different manifold pressures. Collapsing both to 'Gas' breaks the filter and mis-ships the oven.

Oven Size (Pan Format)
Full SizeFull-Size18x26GN 1/11/1 GNStandard Sheet Pan
Full-Size (18 x 26 in sheet pan)

GN 1/1 is 530 x 325 mm and is not an 18 x 26 in sheet pan. The Gastronorm and US hotel-pan systems are dimensionally incompatible.

Rated Input
45,000 BTU45000 BTUH45 MBH13.2 kW90,000 BTU (double)
45000 BTU/h per section

MBH is thousands of BTU/h; 1 kW = 3,412.142 BTU/h. Doubles quoted total collide with singles quoted per section in one range filter.

Voltage / Phase / Hz
208/240208-240V220-240240V 1PH208V/60/1230V
208-240 V / 1 Ph / 60 Hz

The same element at 208 V puts out about 25% less than at 240 V. A merged '208/240' hides a real difference in kW and amp draw.

What buyers ask

Every one of these should be answerable from the attributes above. If it isn't, that's a gap.

  • Will it fit through my kitchen door uncrated, or do I have to pull the doors off?
  • Is it 208V or 240V, and what amp draw do I give my electrician?
  • Can I run this without a Type I hood?
  • How many full-size sheet pans, and how far apart are the rack positions?
  • Does it ship set up for propane, or do I need a conversion kit?
  • Does it need a water line and a floor drain, and what water quality?
  • Is it NSF certified? The health inspector will ask.
  • Does it qualify for our utility rebate, and what is the idle energy rate?

What channels require

The same SKU, different mandatory fields per destination.

AutoQuotes (AQ / Revalize)
Model number (MPN)Spec sheet PDFList price with effective dateProduct imageCAD / Revit symbolUtility connections (gas, electric, water)
Distributor's own filter rail
Power TypeVoltage / PhaseOven Size (Pan Format)Number of Sections (Decks)Interior Depth ClassNSF/ANSI 4 flag
Amazon Business
GTIN / UPCBrandManufacturer Part NumberItem dimensions and weightCountry of OriginLTL freight class
ENERGY STAR Product Finder
Oven TypePower Type (fuel)Pan CapacityIdle Energy RateCooking-Energy EfficiencyNSF/ANSI 4 certification

Commercial Ovens data, in practice

Which standards actually apply to a commercial oven?

Electric ovens are listed to UL 197, Commercial Electric Cooking Appliances. Gas ovens are listed to ANSI Z83.11/CSA 1.8, Gas Food Service Equipment (current edition CSA/ANSI Z83.11-25/CSA 1.8-2025). Sanitation is NSF/ANSI 4, Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment; NSF/ANSI 170 is the glossary those terms come from. ENERGY STAR is measured under ASTM F1496 (convection), ASTM F2861 (combination) and ASTM F2093 (rack ovens), with pan capacity defined by ASTM F1495. Factory-built recirculating ventless systems list to UL 710B. ETL, UL and CSA are certifiers' marks — store the mark and the standard as separate facts.

Why do two listings for the same oven show different BTU/h?

Three reasons, all of them normalization problems. First, double-section ovens are quoted per section on the spec sheet and totalled in the catalog: a Blodgett Zephaire-100-G-ES is 45,000 BTU/h per oven section, so the double is 90,000 BTU/h. Second, natural gas and propane versions of the same family can carry different rated inputs. Third, electric models are rated in kW and someone converts — 1 kW = 3,412.142 BTU/h — sometimes rounding, sometimes not. Store the input with an explicit per-section vs total qualifier, or every range filter built on it is wrong for half the doubles in the category.

Half-size, full-size, 10-pan, GN 1/1 — how should pan capacity be modelled?

As two fields, not one. Oven Size (Pan Format) is the rack geometry: full-size accepts 18 x 26 x 1 in sheet pans, half-size accepts 18 x 13 x 1 in. Pan Capacity is the count, and for combination ovens ENERGY STAR counts 12 x 20 x 2-1/2 in steam table pans per ASTM F1495 — a full-size combi takes two per rack position, a half-size takes one. European-built combis rack to Gastronorm instead: GN 1/1 is 530 x 325 mm, and the GN and US hotel-pan systems are not interchangeable. A 10-pan combi and a 5-pan convection oven are not comparable numbers unless the pan format travels with the count.

How many SKUs does one oven family really generate?

More than the catalog usually admits. Take one full-size convection oven: single or double section; natural gas, propane or electric; 208, 240 or 480 V; single or three phase; standard or bakery depth; solid-state infinite, digital or programmable control; solid or glass doors; legs, casters, seismic legs or a stand. Most of those change the model number, the connection, the crated weight and the price. Distributors tend to publish the popular half-dozen configurations and leave the rest to a phone call, which is why the same oven appears with three rated inputs and two amp draws across a single site.

More foodservice equipment & supply schemas

Commercial CookwareCommercial DishwashersCommercial RefrigeratorsFood Prep EquipmentFood Storage Containers

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