Convection Oven

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  • AMERICAN RANGE: Convection Oven

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    Imagine an oven that is able to reduce cooking time by up to 25%, and cooking temperature up to 30%, when compared to standard radiant ovens. Furthermore, imagine that it is so versatile that it could not only cook, but warm, roast, re-thermalize and bake as well. Also called a fan-assisted oven or fan oven, a convection oven has fans that circulate hot air to cook the food faster. Unlike a traditional oven which relies on radiated heat from the walls and heating elements a convection oven spreads the heat to cook food. When researching these ovens you may find something called a European convection or true convection oven, which is an oven that has an additional third heating element that heats the air as it exits the fan.
  • BLODGETT: Convection Oven

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    Blodgett commercial convection ovens cook foods more quickly and evenly than standard radiant ovens. They’re available in a variety of sizes to accommodate all of your dishes. Imagine an oven that is able to reduce cooking time by up to 25%, and cooking temperature up to 30%, when compared to standard radiant ovens. Furthermore, imagine that it is so versatile that it could not only cook, but warm, roast, re-thermalize and bake as well.
  • IMPERIAL: Convection Oven

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    Imperial Convection Ovens are used for commercial baking and roasting applications. Imperial offers their Convection Ovens in standard and bakery depth models. They can be purchased in gas or electric power. Keep in mind, a gas convection oven will require 120 volt electricity to power the fan. Why a Bakery Depth Convection Oven? When a turning of the product is necessary, a bakery depth oven allows a sheet pan to be turned with ease because there is enough space within the oven to do so. It will eliminate taking the pan out and inserting it back into the oven. Also, this oven allows more space between the product and the oven walls.  
  • ROYAL RANGE: Convection Oven

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    Convection ovens work so efficiently because they're equipped with a fan that actively circulates the hot air in the oven around the food, creating a uniformly even temperature and cooking every surface with equal heat. Standard radiant ovens let air move around the food at random, which creates hot and cold spots, resulting in burnt and undercooked parts of the food. 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 nearly raw, a frequent occurrence with many regular ovens.