Commercial oven product attributes

Commercial oven data is split across a spec sheet, an installation manual and a price book, and each one describes the unit differently. Rated input may be quoted per cavity or for the whole stack. Pan capacity may count full-size sheet pans, 12 x 20 in hotel pans or GN 1/1 pans. The same model number can cover natural gas and propane builds, single and double stacks, and standard or bakery depth, so a record that stops at the model number cannot tell a buyer which unit ships.

Gas ovens still need an electrical circuit for fans, ignition and controls, which is why voltage and full-load amps belong on a gas unit's record too. Utility data should be stored as structured values: gas type, connection size, manifold pressure, voltage, phase and amps. Installers read those fields directly, and a free-text line like "gas, 115 V" leaves out the details they need.

A buyer choosing a replacement oven wants to know three things. Will it fit the space and the hood line? Will it run on the utilities already in place? Will it take the pans the kitchen already owns? Those answers come from exterior and crated dimensions, the utility fields and the pan format, each recorded with units and tied back to the manufacturer document it came from.

The commercial ovens attribute template

18 candidate fields in 4 groups, ordered the way a record gets built: identify the item, capture its specifications, then record fit and the evidence behind any claim. 9 are marked Core: without them the item cannot be identified or filtered. Example values show the expected format only; they do not describe a real SKU.

Identity

Which exact item, variant and pack this record describes.

Check before use: Preserve leading zeros and punctuation, validate against the manufacturer record, and check the GTIN check digit and packaging level before linking.

Attribute	Type	Priority	Example format
Manufacturer Part Number manufacturer_part_number	Identifier	Core	CVX-200-NG-BD
GTIN / UPC gtin_upc	Identifier	Channel / evidence	GTIN-14 10012345600101

Technical specifications

Measured or rated values that must travel with their unit and test conditions.

Check before use: Store the number and unit separately. Convert only when the source unit and test conditions are known.

Attribute	Type	Priority	Example format
Pan Capacity pan_capacity	Number · pans	Core	5 per section
Rated Input (per Section) rated_input_per_section	Number · BTU/h	Core	50,000
Voltage / Phase / Hz voltage_phase_hz	Controlled list	Core	115 V / 1 Ph / 60 Hz
Full-Load Amps full_load_amps	Number · A	Core	6.5 (per section, 115 V)
Exterior Dimensions (W x D x H) exterior_dimensions_w_x_d_x_h	Text · in	Core	38-1/4 x 44-1/2 x 70-3/8 in (double stack on casters)
Rack Positions and Spacing rack_positions_and_spacing	Text · in	Buyer decision	11 positions at 1-5/8 in (41 mm); 5 racks supplied
Gas Connection Size and Manifold Pressure gas_connection_size_and_manifold_pressure	Text	Buyer decision	3/4 in NPT; 3.5 in W.C. (NG) / 10.0 in W.C. (LP)

Selection attributes

The type, material and option choices buyers filter and compare on.

Check before use: Map supplier wording to a governed vocabulary only after checking the source text and which variant it applies to.

Attribute	Type	Priority	Example format
Oven Type oven_type	Controlled list	Core	Convection oven
Power Type power_type	Controlled list	Core	Natural gas
Oven Size (Pan Format) oven_size_pan_format	Controlled list	Core	Full-size (18 x 26 in sheet pan)
Number of Sections (Decks) number_of_sections_decks	Controlled list	Buyer decision	Double (two stacked sections)
Interior Depth Class interior_depth_class	Controlled list	Buyer decision	Bakery depth (sheet pans load front to back)
Steam Generation Method steam_generation_method	Controlled list	Buyer decision	None (dry convection); combi models: boiler or boilerless injection

Evidence & compliance

Listings, standards, classifications and origin claims that need a document behind them.

Check before use: Link the manufacturer document or label with its edition or date. Never copy a certification from a neighboring SKU.

Attribute	Type	Priority	Example format
Agency Listing (Safety Standard) agency_listing_safety_standard	Controlled list	Channel / evidence	Listed to ANSI Z83.11 / CSA 1.8 (gas food service equipment)
Sanitation Certification sanitation_certification	Controlled list	Channel / evidence	NSF/ANSI 4
Country of Origin country_of_origin	Controlled list	Channel / evidence	United States

Normalize supplier values

The same value arrives in many spellings. Map each raw string to one governed value, and keep the raw text beside it so a reviewer can see what the supplier actually wrote.

Often missing from supplier files

These fields are commonly absent from price lists and basic feeds, even though the information usually exists in a datasheet, label or installation manual. Treat an empty value as a request for evidence, not as permission to fill it from a similar model.

• Crated and Uncrated Minimum Entry Width
• Water Quality Requirements (combi and steam models)
• Ventless Listing (UL 710B) Where Claimed
• Idle Energy Rate and Cooking-Energy Efficiency
• Field Gas Conversion (NG to LP) Availability

Questions the record must answer

Buyers and counter-sales reps choosing commercial ovens ask questions like these. Each one needs a specific field, sourced for the exact variant.

• Will a double-stack unit fit under our existing hood and through a 36-inch doorway?
• Can this oven be converted from natural gas to propane on site, or is it factory-built for one gas?
• Does it take full-size sheet pans loaded front to back?
• What circuit do the fans and controls need on the gas model?

From supplier file to record

1. Resolve identity first. Link the supplier SKU, manufacturer part number and packaging identifiers without merging distinct variants or pack sizes.
2. Extract with the source attached. Pull values from rows, tables and datasheets, keeping the raw text, unit and page or row reference.
3. Map to your classification. Assign the ETIM, ECLASS, UNSPSC or internal class your company licenses, and keep the supplier's original terms.
4. Review, sync and watch. Hold conflicts and safety-related values for a category expert, write approved values to ERP or PIM, and recheck when the supplier sends a new file.

For the full method, see how to build a category attribute template and the category catalog gap audit.

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