Our convection commercial ovens are available in both countertop and floor models.
Advantages and Uses of Commercial Ovens
Convection commercial ovens work efficiently because they have a fan that actively moves the hot air in the oven around the food, creating a uniformly even temperature and cooking every surface with equal heat. The same type of technology is being introduced in retail models for the home as well. Standard radiant ovens let air move around the food at random, which creates hot and cold spots. As most of the older style stoves required frequent turning of the pans. This system of moving air and equal heat also helps to ensure that the bottom of food doesn't get burnt to a crisp while the top is left under cooked, a frequent occurrence with many standard ovens. You can cook everything in a convection commercial oven that you can cook in a standard radiant oven; oftentimes, items cooked in a convection oven are much tastier, crispier and juicier. Since the cooking time and temperature are less, the butter and flour in a pie crust and other delicate bakery goods won’t have time to fuse, thus creating flaky layers. The skin of a roasting chicken renders its fat and browns more quickly, so the meat cooks faster and stays juicier. Meats also have a higher yield, which means it shrinks less, leaving more product for you to sell. Ultimately saving time and money will help your food service establishment be more profitable.
Purchasing Considerations What utility do you need it to run on? Keep in mind that even if you choose a gas model, you'll still need an electrical connection to run the fan. Do you have the required hood and fire suppression system needed? It's always a good idea to check your local codes and also carefully review the installation requirements of the models you are interested in purchasing. Think about your menu and available space.
Countertop Commercial Ovens Great for convenience stores or quick serve restaurants that have very little floor space for an oven. Concessions operations and off-site catering operations are other great uses for a countertop commercial oven. They're easy to install, and may hold anything from small cookie trays up to several half-size sheet pans, depending on the model.
Floor Model Commercial Ovens Available in both half size, and full size models. Half size models are usually chosen either because of space limitations, or if you don't need high levels of output. For high volume kitchens, a full size commercial oven is usually chosen. Both styles of floor model can be stacked, effectively doubling your output within the same footprint. Bakery Depth, or Deep Depth models are available from most manufacturers. The advantage of these models is you can load sheet pans in either direction, "staggering" the pans for better airflow during baking. Some models offer "cook and hold" functionality, which lets you set the thermostat lower than in a traditional oven, for slow-cooking of roasts. This is a great option to consider if your menu includes a lot of roasted meats and you don't have the space or the budget for a separate cook and hold oven!
Convection Oven Cooking Tips
Reduce the temperature that the recipe calls for by at least 25 degrees.
Reduce cooking time by up to 25% Always keep an eye on the food.
Smaller batch cookies may only take a few minutes less, but larger cuts of meats, roasts, and large frozen dishes may take up to an hour less depending on size.
Use baking pans with low sides for better air circulation. Our full size and half size sheet pans are a great addition to your convection needs.