Ovens

An oven is an enclosed cavity used for cooking or baking.

Wall Ovens

As the name implies, a wall oven is an oven that sits “in the wall”. This is advantageous for those who have a difficult time with ovens at knee height.

Wall ovens can be single or double models. A single model has only one cavity whereas a double has two. Typically, wall ovens are 24”, 27”, 30”, or 36” wide.

Features vary across models and manufacturers, however; some common features of wall ovens are: infrared broiling, safe-touch front, self cleaning, and quick preheating. Additionally, some ovens are convection while some are traditional. Convection ovens have a convection fan in the back that circulates heat. Traditional types do not have this fan.

Speed Ovens

Speed ovens are a microwave-convection oven hybrid. By combining intense heat circulation and microwave radiation, cooking is done ~80% faster than a conventional oven. These units can be used as a microwave, a convection oven, or a hybrid combination of the two.

Steam OvensSteam ovens use hot water vapor to heat the food.

Steam ovens can cook almost anything you can fit inside, such as: vegetables, fish, seafood, rice, poultry, beef, etc.

Steam ovens are excellent choices for the healthy eaters of the world because you can eliminate fats and oils from the cooking process. Additionally, steaming preserves more nutrients and taste than boiling does. Boiling often times leaves foods bland, soggy, and discolored.

Salamander

A salamander is a type of cooking appliance that uses propane to power an infrared burner that generates 1500+ degrees Fahrenheit to provide top down heat. This heat can be generated extremely quickly (~90 seconds).

Salamanders are great for searing steaks without flare ups and for cooking pizza without burning it.

Trexler-Haines wants to ensure that its clients are satisfied with their appliances, and to help facilitate this we strongly recommend visiting out regional showroom and speaking to one of our experienced sales representatives.