We’ve discussed types of ovens for your restaurant’s kitchen in the past, but in this post we’re going to focus solely on convection ovens.
In a convection oven, heat is transmitted in three ways: conduction, convection, and radiation. By using radiation heating, heat is absorbed by objects in the oven, and by using conduction heating, you apply heat directly to the bottom of the item to warm it up. Convection ovens combine regular heating elements with fans to create currents of air inside the oven.
Convection ovens significantly reduce the formation of hot and cold spots that occur inside the oven. Food items in convection ovens are always evenly heated.
- Food is cooked quicker than in a traditional oven
- Food can be cooked at a lower temperature for the same amount of time
- Can lower energy costs (depending on efficiency)
- No need to rotate pans in oven
- Allows more food to be cooked
- Avoid ovens that contain a rear fan with no third heating element (most countertop convection ovens do not have a third heating element)
- Look for convection ovens with a 2 inch air gap around the edges of the item you’re cooking to allow for even current flow
- If switching to a convection oven from a traditional oven, you will need to alter cooking times and temperatures for all of your menu items
- Be aware that in convection ovens, air blows hard enough to move parchment paper and disturb batters
- When the oven door is open, convection ovens lose heat quicker than traditional ovens
Convection ovens might be a great fit for your restaurant kitchen. If you’re looking fo some, check out these on our website: https://www.restaurantsupply.com/convection-ovens!