How convection ovens work
Convection ovens use a fan mounted in the oven wall, forcing the heated air in the cavity to move around. The forced air pushes aside the bubble of colder air that surrounds the food item, reducing the cooking time. More even cooking is achieved by the constant current of heated air around all sides of the food. And unlike conventional ovens, multiple food items cook evenly in convection ovens due to the fan’s removal of hot and cold spots.
The advantages of convection cooking
- Food cooks up to 25% faster
- Up to 30% reduction in temperatures
- Saves energy
- Increases food production
- Even heat distribution, eliminating hot and cold spots
- Cooks multiple food items evenly
Cooking results of convection ovens
Convection ovens produce superior cooking results in all foods with its fast, even cooking. The removal of hot and cold spots and the insulating layer of air around the food mean better taste for baked goods, poultry, vegetables, and red meats.
The butter in
baked goods loses its moisture faster, becoming flakier and crisper.
Poultry renders its fat quickly to produce a well browned skin while sealing the juices in.
Vegetables rapidly caramelize for crisp outsides and moist, flavorful insides.
Browning happens quickly for
red meats, sealing in the juices.
Models, sizes and capacities of convection ovens
Convection ovens are available in both countertop and floor models to accommodate all food establishment production needs and space availabilities.
Countertop models
- Ideal for smaller establishment
- Ventless for easy installation
- Electric power supply
- Four baking sheet capacity
Floor models
- Available in both gas and electric
- Full size models accept standard sheet pans (18" x 26" x 1")
- Half size models accept half size sheet pans (18" x 13" x 1")
- Bakery depth models hold standard pans lengthwise for even better airflow around sides of oven cavity
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