Commercial kitchens rely on speed and consistency in the cook line, and convection ovens help achieve these goals. This equipment evenly cooks food using a fan to circulate dry heat at high velocities.
In pizza operations, deck ovens provide results similar to wood-fired ovens when creating traditional thin crust pies. After about an hour of preheating, these units’ decks, where staff place the pizzas to cook, can maintain temperatures as high as 700 degrees F using either gas or electricity. Deck ovens generally cook pizzas in approximately five minutes.
Wood-fired ovens come in many different configurations to meet a variety of production requirements.
Almost anything a foodservice operator can prepare in a convection oven can be made in a cook-and-hold oven. This may be why these units have become essential in commercial kitchens.
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