Ovens cover a broad range of equipment pieces and include combi, deck, cook and hold, microwave and convection.


A Guide to Convection Ovens

Convection ovens quickly and evenly cook food using a fan to circulate dry heat at high velocities.

Commercial kitchen cooklines require speed and consistency, and convection ovens can play an essential part in achieving these goals.

The versatile nature of this equipment allows it to prepare a wide range of items. Although known for baking, these units also roast, brown and rethermalize. Because air within the oven cavity circulates, operators can stack pans inside there without impacting the cooking process. This also provides additional space for high-volume applications.

Operators can choose between gas and electric ovens in a variety of sizes in floor and countertop versions. While one convection oven can take up as little as 10 square feet, operators can double stack these units for increased productivity and space savings.

Convection ovens designed for full-size pans have cavities that accommodate 5 or more standard 18-inch-by-26-inch sheet pans, while smaller half-size units are suitable for lower volumes. For higher volume applications, bakery depth convection ovens have a 4-inch-deep interior cavity. In these ovens, operators can load these pans in left-to-right or front-to-back positions for increased airflow.

These units can be either direct or indirect fired. With direct-fired units, the burner is usually located directly under the oven cavity and activated into the air. With this type, the combustion products combine with recirculated air and come in direct contact with items being cooked. With indirect-fired ovens, burners do not have direct contact with recirculated air or products as the burners are fired into a heat exchanger.

Full-size convection ovens include either single or double doors that are typically insulated. Doors can be vertical or horizontal. Double-door ovens have doors that open separately or a synchronized type where both doors open and close simultaneously.

Convection ovens typically feature welded frames made of either stainless or a combination of stainless and galvanized steel. Although galvanized steel is dipped in zinc, which prevents rust, this metal is more easily scratched. Some models offer porcelain interiors as an option.

Some oven fans have one speed, while others have a high/low two-speed option or automatically switch fan direction when the oven door is open.

The convection oven’s airflow impacts how consistently food will brown. For this reason, units are available with fans that circulate air in two different directions. A reversing air system with advanced controls is also available and improves performance with more even and accurate baking.

Both standard analog and upgraded digital controls provide virtually unlimited possibilities for recipe development.

Operators can choose from a variety of convection oven options. These include interior lights, controls that can be preprogrammed with recipes and shelf timers. For operations baking bread, an optional steam injection feature keeps the crust cool and retains its crispy texture. Convection ovens with high horsepower and Btus are also available. Core probes can be utilized to increase the thermostat accuracy.

Convection ovens have become more efficient with enhanced functionality due to advanced technological innovations. This includes touch-screen controls as well as burner systems that have higher Btus for increased power.

Energy Star-certified gas and electric convection ovens are on average about 20% more energy efficient than standard models.


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