Convection Ovens

Convection, as Mentioned, the hot Air circulation fans in the vicinity of the oven, so Cooking times 25-35 percent. Since the heat transfer is more efficient, can be baked or fried at low temperatures, minimize shrinkage and maximize the yield per pound. Standard recipes should be changed to the highest result in a convection oven. Manufacturers have designed the Airflow in these ovens for a long a better uniformity, giving operators a prefab even Faster with better results.

So come on in recent years have replaced, but all traditional stoves ovens everywhere except in the best convection in three basic measures. 1 Full size, standard 18-by-26-inch square pans sheet. 2 Depth from oven, standard sheet pans can be placed along the width or inside the houses> Oven. three. Half the size, keeping the smaller, 18-by-13-inch baking pan half. Because of their very precise air currents, the ovens do not work well with a wide range of formats to skillet. Therefore, it is useful for the size of the pan you plan to use before deciding to buy the oven.

Convection Oven

The right is crucial to use the rich air convection to circulate around the Food. It 'so important that the oven will not be overloadedor installed incorrectly. The Food on pots that are placed on shelves loaded (rack) in the oven. The rack number is determined by the amount of cooked foods. As the chef and waiting for the oven, many furnaces automatically keep the right hot food after Cooking. The nature and sophistication of the controls are the most important decisions. Top-of-the-line models can run preset programs with variable time, temperature and internal fanSpeed, but in fact, some believe that if the control is too complex to make borders, the situation is to use the heater correctly. Consider the qualifications of the personnel that will be carried out in the kitchen instead of selecting the best choice highly technical. A choice that can be useful is a two-sTAGe fan. Convection ovens cook slowly with the ability to use a lower rate for low firing temperature of the fan. At low speed or pulsealso useful for sensitive products such as muffins and cakes, when a fan at higher speed can mess with the results. The furnace is typically about 6 feet high, three feet wide and 3 or 4 feet deep.

Convection Ovens

There are also half-size ovens, some made ​​to fit on countertops. Versions for Cooking, be large enough to accommodate cards ordered on the length or width. The design of the air flow is essential in these furnaces to get a balanced heating and browning. ComputedControls allow the program recipe oven. Electronic sensors inside the oven is a bit 'longer cooking time to compensate for temperature drops when the door clicks open too long or too often. Some versions operate electric meat probes, allowing three different products are cooked at different times and temperatures. The ordination of a convection oven, pay particular attention to its doors. Full-size ovens have double doors simultaneously opened when one or the other torn. You can switch from any side or top and bottom. Only one, brings balance more like a conventional varieties in the oven is also available, hinged to the floor or maybe the other side. Another possibility is a single or double glass door. Convection ovens can with propane or electricity (110, 240 and 280 volts) to operate. There is a general feeling of the chefs who cook a lot, as the electricStoves> provide an eleMent wet.

Gas versions are required to have a ventilation program, consult the regulations for the electric versions. The popularity and versatility of ovens have prompted many manufacturers to produce hybrid fascinating. Find double oven versions, with two separate cavities and paintings. They do not necessarily need more space or you do not use much power. Food can select the combination of proofer andConvection oven, rise with separate cavities to allow the bread after baking. The leavening is special controls humidity, the oven is equipped with a steam generator. You will also find dual-chamber ovens and Steamers, which are independent of each other and then to work double duty to reach the same area.

Convection Ovens