Convection Ovens

Written by Sierra Rein
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Convection ovens are incredibly versatile tools and are great for cooking, roasting, warming and baking. These ovens are designed to cook food evenly throughout their insides, making them extremely reliable in cases of large-volume baking. Restaurants, bakeries, cake makers and home chefs alike have relied on these oven units for years.

One can choose from either gas or electric convection ovens, and in a variety of different sizes, including full, half, stackable and as part of a combination with traditional baking ovens. Most people choose these ovens because while they cook at lower temperatures than conventional ovens, they do so at faster rates and using less energy. Food pans can be placed in a convection oven in close proximity to each other because of this.

A convection oven uses a series of fans located in the back to force heated air through the oven wall until it flows around the racks. Compared to traditional, rotary ovens, convection ovens cook the same food in less time and with a minimum of space. In these ovens, cooking temperatures decrease by about 25 to 30 percent, while cooking time is decreased by 20 percent.

Options to Consider When Purchasing Convection Ovens

Many convection-style ovens come with a number of different functions, door combinations, baking cycles and customized space options. Dependent doors are designed to allow one-hand opening of both doors at one time, while independently-designed doors require each door to be opened separately. Some of these ovens also offer "gentle bake" and adjustable power levels to further customize cooking temperatures and times.

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