The Commercial Convection Oven is the power-house of ovens. They have brought “equally and consistently” meals that are faster and reduce cooking time (versus a regular oven) into the consumer than any previous oven could. By harnessing the power of convection cooking (driven heat by fans, typically by a heating element), commercial convection ovens evenly disperse heat around and to the item being cooked. This also suggests that, since the heat is being “forced,” a quicker cook is naturally achieved. With this cooking method, convection cooking additionally preserves the product’s quality by feel and taste.
- Why Pick Convection?
Convection cooking is no more a brand new way of cooking. However, with the improvement of cooking technologies (better parts, aggressive producers, etc.) we’re in a position to keep convection cooking available on the market in a “usable” way. Thus, what was once only accessible total size ranges are now available on the counter or a larger size convection oven styles. Not only are they readily available for the countertop, but they are available as standalone, modular (with casters/wheels) in single and double oven versions to create a strong and consistent back-of-house operation. This brings reliable gourmet merchandise to fast-casual institutions; and such ovens have started to provide support for small operations. You should buy commercial convection oven from reputed and trusted equipment suppliers like restaurant supply in Dallas.
- Cooking Type
Commercial convection ovens are essentially a workhorse oven. Therefore they are designed to cook the same products which you normally would at standard petrol or electrical conventional oven/commercial range:
- Typical oven-style cooking
Since the goal of convection cooking is to cook quickly, these ovens aren’t as commonly utilized to “warm” food products. They might be used in this fashion, but if possible, they’re indicated to store primarily as cookers.
Convection ovens greatly range in size. They are available as a countertop model, but full-size restaurant collections can come equipped with double-deck ovens as well. These ovens can be found in both gas and electric models. The possibility of large sizes and energy consumption means that high output ovens can be found.
Even big kitchens fill up fast with the need for more equipment for more dishes and styles. With the influx of cooking approaches entering the commercial kitchen, to supply both unique and reliable product, gear which has smaller footprints are necessary for the market.
This also means the product can be “moved” provided that the necessary hookups and safeguards (continue reading) are available. You can put the oven at the most suitable places; for example close to the buffet to get less need to travel to the food item. Bearing in mind, high output and high voltage versions are not regarded as modular and require more safety measures which require them to remain in the kitchen.
- Gas vs Electric
As a buyer, you have the option of electric powered or gas-powered. While electric-only convection ovens are a good choice because most establishments are prepared for them to be installed using little to no preparation, gas convection ovens are a fantastic option for high output cooking.
- High output cooking is necessary for long hours of operation and high-temperature cooking.
- Electric ovens still supply consistent products but may be available in smaller, more modular, units. Higher output models may be available but come at a very high voltage.
- What do I need?
Convection ovens produce grease-laden particles, which can affect people who breathe these particles through the air. Grease buildup also can create a massive fire hazard. All commercial ovens need to have a hood venting system to filter out these dangerous hazards.
Since gas is a powerful option for convection ovens, you will have to make sure the appropriate gas security measures are thought; such as line harnesses, quick disconnect valves. You will also need to make sure you obtain the ideal gear for your gas kind; propane vs natural gas.
Electric units can come in 115v and higher. With both high low voltage ovens, you will need to make certain and dedicate a breaker in the breaker box into the unit. That is because, even though low voltage components operate and run at a certain amperage, a power spike occurs whenever a unit is switched on. And with foodservice equipment, power spikes typically spike large. Any circuit which isn’t “dedicated” or has additional devices or equipment operating on these, is destined to brief out or excursion. Even low voltages (or brownouts) will damage your foodservice equipment.
. . .Consider a truly dedicated circuit. This implies directly wiring the unit to the breaker. Some units need this.
- Additional Info
Commercial convection ovens may produce grease-laden particles, so building/fire code has to be followed when installing one. The appropriate ventilation is necessary for any oven (including countertop models). Any fast and effective cooking will come with grease-laden particles which must be kept from the kitchen and away from clients and merchandise. Also, for all these same reasons, you need to ensure that staff has room to pass by the device and access it securely, which will require a small additional floor area.
Main Auction Services, Inc. is a family-owned and operated company bringing more than 35 years of combined experience in the restaurant, foodservice and related industries to the internet sales marketplace. Main Auction Services offers a wide variety of quality, new and used restaurant equipment, kitchen supplies, appliances, furniture and decor.