Convection Oven


Convection Oven

Convection Oven by Federal Hospitality Equipment

  • Analogue timer and temperature controls
  • 304 Grade stainless steel construction
  • 2 reversible fans
  • Double layer glass door
  • Plus top grill function forward opening.
  • Dimension: 675mmW X 640mmD X 490mmH
  • Internal Dimension: 460mmW X 373mmW X 350mmH
  • Federal Hospitality Equipment

What We Love about Convection Ovens as Kitchen Equipment

  1. Evenly cooked dishes. Because convection ovens fill the entire space evenly with heat, commercial kitchens using ovens produce more evenly cooked or baked dishes.
  2. Faster cooking. The consistent heat and lack of cold and hot air pockets make ovens efficient pieces of kitchen equipment. Most dishes cook faster in a oven.
  3. Food is crisper. A convection oven’s exhaust system vents moisture out of the oven, making your dishes nice and crisp. It’s a great piece of kitchen equipment for cooking dishes like crisp vegetables, oven fried chicken and potatoes.

What We Don’t Love about Convection Ovens

Convection ovens aren’t perfect for every recipe. It’s important to note this when choosing your new kitchen equipment. Here are a few downsides of convention ovens.

  1. Irregular rising. A convection ovens isn’t the best piece of kitchen equipment for recipes that involve rising. The surrounding heat can cook the outside of your bread or muffins before they are done rising, resulting in bumpy textures and lopsided batters. A conventional oven is a better choice if you do a lot of baking in your commercial kitchen.
  2. Drier food. The venting system we mentioned earlier is great for creating crisp fries and vegetables, but it’s not good news for moist foods like bread and soufflé. The lack of moisture within the oven can result in dried-out dishes. So if you cook dishes that need to rise or stay moist, a conventional oven is the best choice for your kitchen equipment.

When buying your next oven, think about the kinds of foods that make up your menus, and whether a convection or conventional oven is best suited to the job. Both types of ovens can come with electric or gas stoves, so you have the freedom of choosing what works best for you in both departments. If you need help deciding, we at Tipton Equipment are always happy to help.

Why Should You Use the Convection Setting?

  1. It cooks faster: Because hot air is blowing directly onto food instead of just surrounding it, food cooks about 25 percent faster in a convection oven.
  2. It cooks more evenly: Regular ovens can have hot spots, depending on where the heating element is, but the fan in a convection oven will circulate the air to help even out the temperature variances.
  3. It’s better at browning: Air in a regular oven can become a bit humid, as moisture can’t escape. Convection creates a dry atmosphere that caramelizes the sugars faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist.
  4. It saves energy: Because food cooks faster in a convection oven, and generally at a lower temperature, it’s a bit more energy efficient than a regular oven.
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