Introduction

Convection ovens cook faster and more evenly than a standard, conventional oven by moving heated air across the product. They use a fan mounted in the oven wall to force the heated air to move around the cabinet and pushes aside the cooler air surrounding the food item. This gives faster cook times and greater production when multiple food items cook evenly with the removal of hot and cold spots.

Full size convection ovens are larger and have greater capacity. They save energy with up to a 30% reduction in temperature and the food cooks up to 25% faster!

Foods Prepared in the Convection Oven

Baked goods: The butter loses its moisture faster, becoming flakier and crispier.
Poultry: The poultry renders its fat quickly to produce a well browned skin while sealing the juices in.
Vegetables: Vegetables rapidly caramelize for crisp outside and moist, flavorful insides.
Red Meat: Browning happens quickly, sealing in juices.

Controls: Solid State vs. Computer

Look for solid state controls with a timer alarm. Computer controls are available for pre-programming frequently used menu settings. You can even pre-set different cooking times for different racks.

Know Before You Buy

Look for high efficiency units that use only 44,000 BTU’s. Glass doors are nice, but opt for doors that open independently, they will require less service to keep them closing properly. 2 speed fans are preferable as well.

Accessories

As with any gas appliance, be sure and include a new AGA gas commercial flex hose. They are designed extremely heavy duty, usually with a brass quick connect. Standard, plumber supplied home-type flex hoses are not designed for commercial applications and are not NSF approved.