Description
Commercial convection ovens are sophisticated cooking appliances designed for professional kitchens. Unlike traditional ovens, it uses a powerful fan to circulate hot air evenly around the food. This ensures uniform cooking temperatures and reduces cooking time.
Convection is the movement of particles through a substance, transporting their heat energy from hotter areas to cooler areas. Conduction, however, doesn’t necessarily involve particles moving. Instead, energy is passed from one particle to another upon contact, transferring heat.
The convection oven is one of the most important pieces of equipment in the kitchen of a restaurant, cafeteria, or bakery. But what should you know to select the most suitable one?
Convection ovens excel at baking, roasting, and dehydrating due to their even heat distribution. You can bake cookies, cakes, pies, roast meats and vegetables, and even dry fruits or herbs effectively. However, convection isn’t ideal for delicate items like soufflés or custards that rely on even top browning. Dense, moist foods like large roasts or casseroles may take longer due to the dry heat. Also, be mindful of pan choices; dark or non-stick pans are recommended, and avoid covering items tightly, as this can trap moisture. Adjust cooking times and temperatures slightly, typically reducing the temperature by 25°F and checking for doneness earlier.
Doors
When choosing a commercial convection oven make sure the doors suit your needs. It seems like a simple thing but this can make a big difference. When shopping for a commercial convection oven, you will be faced with the choice between hinged and freestanding doors. Hinged doors only have one handle and pulling on it opens both doors. This is very convenient since carrying a tray in one hand you need only one hand to open the oven. On the other hand, freestanding doors have handles on both doors. And allow access to the oven without losing heat throughout the chamber. Also, ovens with hinged doors tend to hold up better over the years of use compared to ovens without hinged doors.
Depth
Commercial convection ovens are not one-size-fits-all. They come in various depths to accommodate different kitchen needs and cooking styles. While a standard model might have a chamber around 29 inches wide and 24 inches deep, some situations demand greater airflow. This is where deeper ovens shine. Increased depth allows for better air circulation around larger batches of food or bulkier items, ensuring even cooking and consistent results. Think of baking trays of pastries, roasting large cuts of meat, or cooking multiple dishes simultaneously. A deeper oven provides the space for optimal airflow, preventing hot spots and ensuring consistent quality.

Ceramic or Stainless Steel ovens?
There are two material options for the interior of the commercial convection oven. These are available with stainless steel and porcelain interiors and each has advantages. Ovens with stainless steel interiors are the most economical models. They are also durable and hold up well to years of use, but they are more difficult to clean than porcelain models. Porcelain models are much easier to clean than stainless steel ones due to their smooth surface and they do not tend to harbor spills or bacteria.
Legs
Convection ovens with integrated legs offer practical advantages for commercial kitchens. Firstly, they simplify installation. Without the need for a separate stand or base, the oven can be positioned directly on the floor, saving time and labor costs associated with constructing a support structure. This is particularly beneficial in smaller kitchens or during renovations where space and time are limited.
Secondly, integrated legs free up valuable floor space. In a busy commercial kitchen where every square foot counts, eliminating the need for a separate stand maximizes floor area for other equipment or workspaces. This can improve kitchen flow and efficiency. Additionally, the open space beneath the oven allows for easier cleaning and maintenance, preventing the accumulation of dust and debris.
This design feature combines practicality and efficiency, making convection ovens with integrated legs a smart choice for optimizing space and streamlining operations in commercial kitchens.