Commercial Convection Oven

A convection oven is an oven with a fan on the inside that can blow the hot air around when the oven is on and a vent in the back behind the fan. Compared to a regular oven, it doesn’t look any different from the outside and won’t need any extra room.

Stoves (or ranges as they are also called) come in three forms: all gas, all electric and dual fuel. All gas and all electric are exactly what you think they are. An induction stove is a variety of electric stove. A dual fuel stove has a gas cooktop and an electric oven, the best of both worlds. All three can be purchased with or without convection, depending on the model you choose.

The Convection Oven Advantage

While traditional ovens use radiated heat to cook food, convection ovens utilize fans to evenly distribute heat throughout its baking chambers. This ensures there are no distinct hot or cold spots within the oven, and all food is cooked uniformly. Standard ovens—on the other hand—frequently burn or undercook food depending on where the food is located within the oven.

Everything you can cook in a standard oven can also be cooked in a convection oven. However, food cooked in a convection oven will often be better-tasting than the same food cooked in a traditional radiant oven. This is a result of convection ovens requiring less time and lower temperatures to thoroughly cook dishes. Baked goods especially benefit from being cooked in convection ovens, as they often end up with delicious flaky layers.

Meat cooked in a convection oven rather than a radiant oven will not only be juicier, but it will also shrink less and have a higher yield. This will enable your foodservice to sell more meat and improve its bottom line.