Convection VS Conventional Oven

Conventional ovens use radiant heat that emanates from the top and/or bottom surfaces to heat the oven chamber. By way of definition radiating heat is basically heating energy transmitted by electromagnetic waves in contrast to heat transmitted by conduction or convection. The result tends to produce hot and cold spots in the oven chamber which can often lead to uneven cooking results. For commercial cooking applications this method of transferring heat can limit both cooking results and menu options by way of achieving an even cooking result.

To achieve an even cooking result for larger meat products you are required to shift the meat product around the oven to accommodate to uneven pockets of temperature, which is why the allure of faster cooking times, evenly cooked food and the improved energy efficiency in convection ovens is hard to ignore for any commercial application.

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