Convection Ovens
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A commercial convection oven can cook up to 25% faster than conventional ovens. Delivering an even heat distribution as well as reduced pre-heating and cooking times, professional kitchens will often use a convection oven alongside a combi oven. Convection ovens guarantee even cooking and better browning - perfect for cooking large quantities of pies, pastries and meats.
Faster cooking means there's less time for meats to shrink in an electric convection oven. This retains juices and ensures there is more food to sell - improving profit margins while saving time. Also known as a fan oven, they are available in a variety of sizes with the largest models able to hold up to three 2/3 GN gastronorm trays. If you need a more heavy duty alternative to a convection cooker, with hobs on top, take a look at these gas ovens and ranges.