What is a convection oven?
A convection uses a fan and exhaust process, unlike a conventional oven. Hot air is blown over and around food in the chamber, then pulled out through vents. In the same way that a chilly breeze makes you feel colder quicker, this hot air circulation will speed up cooking times with more even cooking than traditional cookers, which heat up more at the top.
Commercial convection ovens are suitable for any commercial catering premises, but they are best used for browning, roasting, baking pies and pastries, and toasting. The drier environment will give you crispy skin, and caramelised edges to make your dishes look as good as they’ll taste, making them a particularly popular choice for those serving carveries.
Enjoy a delicious helping of consistency
In conventional ovens, the heat will rise to the top of the cavity, which can lead to burning (and often undercooking the middle or the base) of foods like puddings and pastries. Using convection hot air circulation, you can be sure that everything in the chamber will be evenly cooked, reducing wastage while ensuring every resident or customer is served the same high standard of food every mealtime.
With even fan-assisted convection baking, there’ll be no more burnt biscuits on the top shelf while the bottom shelf batch stays soft and dough-y.