Convection Ovens Vs. Conventional Ovens

When choosing equipment for your restaurant, it’s important to consider a variety of options to choose the best one for your business. When choosing an oven, there are several out there to consider, with the most common comparison made is between a convection oven and a conventional oven. Here is a list of a few basic differences:

-The main feature of a convection oven is a fan that circulates the hot air inside of the chamber. This allows for food to cook quicker and more thoroughly. Conventional ovens do not have this.

-The fan system is ideally good for baking as the large, flat pans tend to get in the way of heat sources, especially if the heat source of a conventional oven is on the bottom. The fan moves air easily around the pan.

-Convection ovens might also have several heat sources, such as a heat source on both the top and bottom of the oven. This helps in reducing a “cold start” that food might have when going in the oven.

-Because of the design, convection ovens can cook food faster, so they are better used in high volume restaurants.

We currently have several used convection ovens available from brands like Vulcan, Southbend, and much more, and we invite you to give us a call to learn more about what is available and how what we can help you find.

One Fat Frog Restaurant Equipment

One Fat Frog • 2416 W. Sand Lake Road • Orlando, FL • 407-480-3409!/onefatfrog