Convection oven: what to consider when choosing

A convection oven is a thermal equipment that includes thermal heating and forced air movement. Heating is carried out with the help of heating elements. As a rule, convection ovens are used for baking bakery products. Small models are equipped with baking trays, large - no. In practice, in enterprises with a narrow assortment and small scale, it is used universally - so, it is used as a gastronomic and as a bakery.

Classification

Convection ovens are divided:

1. By capacity: 4, 6, 10 trays.
2. According to the size of the tray: 435x315 mm, 342x242 mm, 600x400 mm.
3. With steam humidification and without steam humidification.

Let's take a closer look at steam humidification. Steam humidification in convection ovens is necessary mainly for baking yeast products. So, after proofing, yeast products get into the heated chamber of the convection oven with hot dry air, immediately from the surface of the product, moisture begins to be intensively generated, thereby forming a crust. The resulting crust will subsequently burst, since the product will increase in size during the baking process. In order to avoid this, in the first five minutes of baking, steam is added to the working chamber, thereby preventing the appearance of a crust, and the product is evenly baked. Also for ideal and uniform baking of products it is recommended to install baking trays through the level, i.e. If your stove is designed for 4 baking sheets, bake better at the same time 2. Also in most models up to 6 levels there is no speed control or full stop rotation. In this way, small piece products, for example, such as profiteroles, can be scattered around the camera. Also, a sponge cake prepared according to the traditional recipe without baking powder, can also fall due to forced air movement. For all other products, a convection oven for baking is ideal.

How to determine the size of a baking tray

To do this, you need to calculate the average number of items that will be baked taking into account that you will install the baking tray through one, and also how many of your items you can put on a baking tray. As a rule, convection ovens are installed on enclosure cabinets . The dispensing cabinet is twice as large as the oven, because the proofing is 2 times longer than the baking process. In order to determine whether you need a proofing or not, you need to know the range of baked goods. At present, pre-baked up to 70%, followed by frozen products, became widespread. You need to clarify with your supplier whether there is a need for proofing such products, most do not require proofing. If you make products yourself, and there are yeast variants in them, you can not do without a proof, it is an obligatory process, since it allows you to get a better product.

What you need to take into account

If your convection oven has a connection to the sewer, make sure that it is connected to it through the hydraulic shutter, since if there is no hydraulic trap, it will penetrate into the cold air chamber and the products will be unevenly baked, the collector in the products will be different.

If you want to use a convection oven as a universal oven, i.e. Cook in it gastronomic products, then you will need to purchase molds for baking, since most convection ovens have baking trays with a low side, no more than 5 mm. Separately, it is possible to make baking trays with a high bead, but it is not always possible to install them in the working chamber, as there is not enough distance between the rails. The presence of steam humidification will not allow you to cook in convection ovens, because in them, as a rule, injection injection is used.

In conclusion

Until recently, Unox was the leader in the production and sale of convection ovens in Russia. This manufacturer has a wide range of models of convection ovens, these furnaces are characterized by high reliability, productivity and at the same time occupy a small area. But in the new economic situation and the instability of the exchange rate, the prices for stoves have risen sharply. To date, in Russia, the convection ovens produced by Abat are gaining popularity. The furnaces of this manufacturer are in no way inferior to Italian ones, the entire model line has been completely modernized lately. Extremely expanded range of models of furnaces. In addition, these furnaces have an affordable price.