Convection Ovens

A professional convection oven, also known as a commercial fan oven, uses a fan to guarantee heated air is distributed evenly throughout the cabinet. This fan-assisted mechanism circulates hot air evenly around the food, preventing the formation of hot and cold spots, leading to more uniform cooking and baking results than static ovens. The consistent airflow makes sure that every part of the food receives the same heat, which is particularly beneficial for baking and roasting in professional kitchens where precision and uniformity are essential. The distribution of hot air throughout the oven cavity, speeds up cooking times, cooking food up to 25% faster than standard ovens.

In restaurant kitchens, chefs primarily utilise commercial electric convection ovens for their versatility and efficiency in cooking various dishes. Commercial convection ovens are designed to distribute heat evenly through the cooking process, making them ideal for baking, browning, and roasting. The convection mechanism ensures fast cooking times, suitable for less delicate foods such as pizzas, meats, vegetables, casseroles, jacket potatoes and lasagne as well as being used to cook pies. The ability to cook at lower temperatures is beneficial for preparing fish and slow-cooked meats, making certain that these more delicate items are cooked gently to preserve texture and flavour. Gas or electric convection ovens are available, each capable of achieving a perfectly browned finish in any kitchen regardless of power supply.

Yes, bakeries extensively use commercial fan-assisted ovens, particularly bakery convection ovens tailored for bakery products. Industrial convection ovens are ideal for a wide range of baked goods, including bread, buns, macarons, pastries, pies, cakes, and cookies. The convection technology in these commercial ovens allows for a consistent and even heat distribution, resulting in a brown, flaky exterior while maintaining a moist interior. Cooking this way ensures that the baked items have the desired texture and quality that customers expect while being cooked faster. The specific design of bakery convection ovens caters to the unique needs of baking, making them a staple in professional bakery operations.

A convection oven commercial setup is not recommended for cooking very delicate desserts, such as custards, soufflés, or meringues. These items require a gentle and steady heat that does not form a crust too quickly or dry out the delicate structure. The powerful fan in a baking convection oven can cause the surface to dry and set too rapidly, which may lead to uneven cooking or deflation of these sensitive desserts. Therefore, a traditional oven without the convection feature is advisable for the best results with delicate food items. For tasks that convection ovens aren't suitable for, even cooking can also be achieved with other professional catering equipment including commercial range cookers, commercial microwave ovens and combination ovens and combi steamers for complete versatile cooking options.

It is essential to clean a commercial fan-assisted convection oven daily and after every service. Regular cleaning contributes to optimal performance, maintaining food safety standards, and extending the lifespan of the equipment. Removing food particles, grease, and other residues after each use prevents the buildup that can affect the oven's efficiency and may prevent fire hazards. A clean oven is crucial for achieving consistent cooking results and maintaining the food's quality.

Industrial fan-assisted ovens and commercial air fryers employ forced air for cooking, but they serve different purposes. Air fryers circulate hot air more intensely, offering quick cooking and a crispy finish with minimal oil, making them ideal for smaller portions and achieving a fried texture. Convection ovens, larger in size, provide a more even and gentle cooking environment, perfect for baking, roasting, and handling larger quantities of food. They are particularly favoured for baked goods that require a flaky exterior and moist interior without the rapid air circulation of an air fryer.

Yes, double convection oven commercial models are often designed to be stackable. This feature significantly increases cooking capacity without requiring additional floor space, making it an efficient solution for busy kitchens. Some convection ovens are countertop models that can be placed on a stand, while others are freestanding. When stacked, these ovens can double the cooking capacity, handling high-volume output in a minimal footprint. It's important to check the specifications of the individual model to ensure compatibility and safe operation when stacking.

Most electric and commercial gas convection ovens are indeed gastronorm (GN) compatible, which means they can accommodate gastronorm pans and trays of various sizes. It's essential to check the size of the pan and the oven's capacity to determine how many it can hold at once, which may also be referred to as the number of grids. Gastronorm compatibility is a significant advantage as it allows for standardised pans across different kitchen equipment, such as bain maries, blast chillers, or trolleys, enhancing the efficiency of food preparation and service.

Convection ovens in commercial catering kitchens typically need ventilation and extraction for heat and steam management, but ventless convection ovens with built-in exhaust systems are now available, eliminating the need for external venting. These ventless models provide greater flexibility in kitchen design, especially where external venting isn't possible, and are a versatile choice for various settings. It's important to adhere to the manufacturer's guidelines to ensure these ovens are safe and compliant.