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Commercial Ovens are essential for any busy kitchen, for the fair amount of cooking that is required in such an establishment, a reliable and high-quality oven is needed. Gasmax Series oven is considered as the backbone of the all busy commercial kitchen and also able to serve a potential output while remaining an extensive range of giving the opportunity to cook the bulk of your dining meal or dishes at once. Series provide Robert Shaw controls with auto ignition & flame failure shut-off systems with massive DUTY 25MJ BURNERS and Over 16% more cooking space than other brands!
This table top electric combination oven Series has the double tempered glazed door, digital temperature display, adjustable grids, temperature probe and comes with 12-month parts and labour warranty standard. Keep up to speed with the orders in your busy cafe or restaurant & choose our commercial Series oven’s that will get the job done.
The Gasmax Burner series are a heavy duty, yet reliable benchtop burner line, with versatile gas cooking options for restaurants, takeaways, canteens and other similar establishments. Designed for simplicity and reliability, the Gasmax grill is easy to clean, maintain and use. This griddle has a total of two burners, with a gas power outlet of 38.2MJ/h. This unit is available in LPG or Natural gas.
What’s a Convection Oven, and When Should You Use It?
Raise your hand if you have a convection setting on your oven. Now, keep your hand up if you have no idea what the setting does and when or how to use it? That’s a lot of you! Luckily, we can help. This post will answer your biggest questions. Should you bake with the convection setting on? Are there times when it’s better than the normal setting? Why are we saying the word “setting” so much?
Why Should You Use the Convection Setting?
- 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.
- 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.
- 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.
- 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