Convection ovens differ from conventional ovens in that they use fan technology combined with heating elements to cook foods at lower temperatures for shorter periods. The fan is used to circulate hot air around the food making sure it is cooked evenly and without flaws. The reduced temperature of the convection oven in comparison to a traditional oven means hot air flow is better regulated throughout the cooking chamber. This means the boundary layer of cool air surrounding the food upon entry to the commercial oven is removed and prevents the outside of foods from becoming over cooked more quickly. The action of moving cooler air away from the food in the process of cooking is called ‘convection’ as colder, denser air is pushed downwards in the gravitational pull from the fan assisted air motion.
Whether you’re looking for a stand alone oven or a burner and oven combination, Catercore has something to offer. Multiple tiers mean many possibilities for cooking a range of food items. Convection ovens can be used for all sorts of baking as well as staple meat, fish and vegetable dishes. Heavy duty and standard flame failure components make convection ovens durable and able to withstand large amounts of use of time. Likewise, easy to clean stainless steel finish kick plates and splash guards make these convection ovens indispensable additions to any commercial kitchen. User-safe manual controls can be used for high and low temperatures, while safe-touch vented drop down doors and stay-cool door handles keep catering staff safe from burns.