Convection ovens are some of the most popular pieces of commercial cooking equipment. Convection ovens use fans to circulate heated air through the cooking cavity to help foods cook as much as 35 percent faster than conventional ovens. Because of their speed, the ovens require less labor and energy than most other ovens.
The addition of the fan provides rapid circulation of heated air, which changes the thermal characteristics of the oven. In other words, the fan strips away the relatively cool air near the food and bringing it into contact with hot air to speed up the cooking process. This process creates a more uniform heat throughout the cavity, resulting in an even, more consistent bake.
What is the Benefit of a Convection Oven Over a Regular Commercial Oven?
Convection ovens are perfect for roasting or baking large batches of food, especially those that require browning. They are less ideal for reheating foods or baking delicate items such as pie crusts because they tend to dry them out or burn the edges before the interior is heated.
Which Convection Oven is Right for You?
Convection ovens come in a variety of configurations, and it’s important to determine which one is right for your needs and kitchen setup. Read on to learn more about the types of convection ovens available.
Gas vs. Electric
The choice between a gas or electric combi oven may be limited by the utilities available in your kitchen. However, it is important to keep in mind that even gas models will require an electric connection to power digital displays and fans. Most items are available in natural gas or liquid propane. Be sure to confirm what voltage is needed in your kitchen (208V, 240V, or 480V – single or three phase). Here are a few other things to keep in mind when considering if gas or electric is better for you:
Gas
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Countertop vs. Floor
When looking at countertop vs. floor models, space is the biggest consideration. Floor models come as single- or double-stack ovens and are ideal for high-volume kitchens. Alternatively, countertop convection ovens are great for quick-serve restaurants with limited space, convenience stores, and concession stands. Countertop models don’t allow for as much output as their floor counterparts, but they are perfect for small cookie trays or half-size sheet pans.
Half-Size vs. Full-Size
Half-size convection ovens are another great option for commercial kitchens where space is limited. However, if you have the available space, or your kitchen cooks in high volumes, full-size ovens are your best choice. Keep in mind that half-size ovens will only accept 13”x18” pans, while full-size ovens accept 18”x26” size pans.
Quality Commercial Convection Ovens: Our Top Brands
Central Restaurant Products offers hundreds of convection ovens available in every size, style, and power type. Here are some of most-popular brands we carry:
- Vulcan: This best-in-class supplier of energy-efficient cooking equipment boasts an extensive line of convection ovens, as well as other appliances to make your kitchen run smoothly.
- Blodgett: Shop their Premium and Zephaire Series convection ovens, which are built from high-grade materials and exceptional craftsmanship.
- Southbend: Relying on over a century of experience, Southbend’s convection ovens are models in energy efficiency and dependability.
- Garland: Explore Garland’s Master Series convection ovens to discover a variety of high-tech, user-friendly features that make your baking its best.
Additional Considerations When Buying a Commercial Convection Oven
- Solid or glass doors: Glass doors allow the operator to view food as it cooks, which is recommended for bakeries that need to keep a close eye on product.
- Solid-state, digital, or computer controls:
- Solid-state controls are basic controls that include thermostats, cook timers, a two-speed fan switch, and a compartment light switch.
- Digital and computer controls are more sophisticated controls, which might include options like cook-and-hold, fan pulsing, shelf-position compensation, and programmable recipe storage.
- Bakery depth: Bakery-depth ovens have a deeper depth that allows pans to be loaded in either direction. An added benefit of bakery-depth ovens is the ability to promote better airflow during baking by staggering the direction of the pans.
Frequently Asked Questions
- How is a convection oven different?
Convection ovens are different in the way that they cook food. They are designed to circulate hot air around, cooking it evenly and quickly. - What types of business use convection ovens?
All types of commercial kitchens can benefit from convection ovens – bakeries, restaurants, hotels & schools. - Can I cook everything in a convection oven?
Yes, we recommend using a commercial convection oven for bread, pastries, pizzas, cookies, casseroles and even roasted meat! - Is different maintenance required for convection ovens?
Just like all kitchen equipment, regular cleaning is important to ensure safety. It is also important to have regular vent inspections & cleanings to ensure airflow remains unobstructed.
Tip: One of the first signs of a blocked vent is burnt food! - Can I use the same recipes I’ve always used if I switch to a convection oven?
Since convection ovens cook food and maintain heat differently, you will have to adjust recipes to ensure they don’t overcook. Most chefs find convection ovens cook food faster; lowering temperatures and/or reducing cooking time.
