Convection Ovens, Commercial Convection Ovens

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What is convection oven?

A convection oven has a fan and exhaust system that a regular oven does not. The fan and exhaust help blow hot oven air over and around the food, then vent it back out. As a result, this hot air surrounds the food so that it cooks evenly and more quickly. The “convection” in convection ovens refers to heating via air. A convection oven still uses traditional heating methods, but it adds an airflow cycle that blows hot air across the cooking dish and vents it back out again.

Since convection cooking depends a lot on air, it’s important to give that circulating air room to do it its work. Convection cooking is not the time to fill the oven rack with every pan you can squeeze in. Instead, limit yourself to one dish per rack to give the air plenty of space to move around. Also, use low-profile pans and baking dishes when possible. Expose as much surface area of your food as you can to the moving air so that it can cook reliably.

Why Should You choose the Convection Oven?

It cooks faster: because they're equipped with a fan that actively circulates the hot air in the oven around the food, creating a uniformly even temperature and cooking every surface with equal heat. Standard radiant ovens let air move around the food at random, which creates hot and cold spots, resulting in burnt and undercooked parts of the food. This system of moving air and equal heat also helps to ensure that the bottom of food doesn't get burnt to a crisp while the top is left nearly raw, a frequent occurrence with many regular ovens.

It cooks more evenly: Regular ovens can have hot spots, depending on where the heating element is, but the fan in a convection oven will circulate the air to help even out the temperature variances.

It's better at browning: Air in a regular oven can become a bit humid, as moisture can't escape. Convection creates a dry atmosphere that caramelizes the sugars faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist. The skin of a roasting chicken renders its fat and browns more quickly, so the meat cooks faster and stays juicier.

It saves energy: Because food cooks faster in a convection oven, and generally at a lower temperature, it's a bit more energy efficient than a regular oven. Meats also have a higher yield, which means it shrinks less, leaving more product for you to sell. Saving time and money will help your foodservice establishment be more profitable.

When to Use the Convection Setting?

Any time you're roasting: Foods that are roasted, like meats and vegetables, really benefit from convection cooking. They cook faster, more evenly, and the drier environment yields crispy skin and caramelizes exteriors much better.
When baking pies and pastries: Convection heat melts fat and creates steam faster, which helps create more lift in pie doughs and pastries like croissants.
When making lots of cookies: Convection allows you to bake more than one tray of cookies at a time evenly without the need to rotate them partway through baking.
Any time you're making something that's cooked with a cover: If you're covering up the food with a lid, like a braise, or covering a casserole dish with foil, moisture loss is not an issue, so you might as well cook on convection since it'll cook faster.
When you're toasting or dehydrating: When you toast or dehydrate food, the goal is to remove moisture as quickly as possible, so convection is more efficient than regular.

Where to buy commercial ovens?

You can search on Internet and find the nearest store around you or shop online.

Why choose WebKitchenStore to buy commercial ovens?

As a professional manufacturer of commercial kitchen equipment, WebKitchenStore keeps improving the quality of products and services in accordance with the concept to safeguard the security and healthiness of catering service to better satisfy the customer’s needs and demands.