Convection ovens are highly versatile and ideal for cooking, warming, roasting, re-thermalizing and baking. Convection ovens work by forcing heated air, via fans located in the back of the oven wall, over and around the food racks. By moving heated air around the food product, convection ovens do the same job as a rotary oven in a lot less time and using a lot less space. Convection Ovens operate at lower temperatures than standard conventional ovens and they cook faster, saving an operator both time and energy. In a convection oven, product that is placed with little space between pans will still cook evenly.
Convection ovens offer the operator more flexibility to cook, bake, or steam inject.
Convection cooking reduces product shrinkage and, in some cases, can result in an extra serving. You can use a convection oven to bake and roast anything from meats to pizza, pastries, and crusty breads. When these ovens first came on the market, the moving air would create uneven meringues and custards. Remember to check out the door combinations available. Doors come either dependent or independent of each other.