Convection Oven Basics
Ovens are a focal point for any kitchen, and choosing the right one for your restaurant can improve efficiency and help boost profits. During your shopping endeavour, you’ll inevitably reach a crossroad between the standard oven versus convection ovens. Since the 1950s, convection ovens have made their way into restaurant kitchens around the world, and for good reason.
A basic convection oven differs from a more common and widely-used thermal or radiant oven mostly in cooking time, efficiency, and results. Rather than heating the oven cavity, a convection oven utilizes fans by circulating air around the food and quickening the cooking process. In a conventional oven, the air around the food creates a stable pocket of insulation, allowing for generally slower cooking times. The efficiency in a convection oven is why most bakeries and pizzerias (where large quantities of small products are made quickly) prefer this type of oven over a conventional thermal oven.
Additionally, the most efficient type of convection ovens (largely used in restaurants) are known as “true convection” or “third element convection”. As the name states, these ovens actually introduce a third heating element which heats the air before the fan circulates it onto the food. Most convection ovens omit this third element and, thus, force room-temperature air into the cavity of the oven. This can worsen the hot- and cold-spot phenomenon in our food!
So while convection ovens can potentially cook food 25% faster than a conventional thermal or radiant oven, basic convection ovens introduce a large issue in regards to even cooking temperature due to harsh cooking environments. All in all, you’ll want to research each individual convection oven in your purchase considerations, noting the types of heating elements and fan mechanics. I’m here to help you wade through the pros and cons in order to get the right oven for your needs!
E Friedman Associates Inc
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