The Convection Oven: Should You Get One?

Posted on August 15, 2014
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Convection OvenIf you’re thinking about opening a restaurant or remodeling a commercial kitchen, the topic of whether or not to get a convection oven may have crossed your plate. Should you or should you not follow the path to evenly cooked baked goods and tender, juicy meats like so many of your foodservice forefathers before you? It’s time to get down to the nitty gritty of commercial convection ovens and whether or not one might be right for you.

Benefits of a Commercial Convection Oven

So Much Food, So Little Time

A commercial convection oven is a great choice for your kitchen if you plan to produce large amounts of food in a limited time span. The triple-heat source plus the fan allows air to move about the oven and cook food evenly. During a busy dinner rush, you want to ensure that customers are getting a fully-cooked, high quality product, and a convection oven can do just that.

Different Sizes

Commercial convection ovens come in a variety of sizes, so whether you’ve got a small café that churns out baked goods daily, a high-volume pastry shop, or a large fine dining establishment with a reputation for its slow roasted meats, your kitchen can benefit. These ovens are known for their “load and forget” quality, which means that several trays of food can be baked at once and produce consistent results every time. This comes in handy in a variety of situations, especially when your staff is short or you need several orders of happy hour appetizers to go out at once.

Time Savin’ Machine

You also save time with a commercial convection oven. Kitchens get busy in the blink of an eye and tasks need to be completed quickly. Because the convection oven cooks food 25% faster than a conventional oven, that’s 25% more time you have to do other tasks. You can have your second batch of brunch casseroles ready for the buffet line before the first batch is even finished, leaving your customers with fresh, delicious, piping hot food and your prep cook with more time to get the third batch ready. This way, you put out more high-quality product more efficiently.

Reduce Waste

Because commercial convection ovens cook foods quicker and more evenly, they also help you reduce waste. They take up less energy, which lowers your energy bill over time and saves you money, which you could spend on more ingredients for your kitchen. So, while the investment may seem a little high in the short-term, the long-term savings will make your investment worth it.

Is a Commercial Convection Oven Right for Me?

A commercial convection oven is great for any foodservice business. School cafeterias, high-volume restaurants, health care centers, catering companies, food-based non-profit organizations, cafes and bakeries, and hotel kitchens can especially benefit from owning a convection oven. If your staff is churning out a lot of food at a fast pace and you don’t have a convection oven, imagine the efficiency you could have if you did have one.

Pros & Cons of a Commercial Convection Oven

Still not sure if a convection oven is right for your business? Check out these pros and cons to help with the decision making process.

 

Pros
  • Cooks food up to 25% faster
  • Meats will be more tender and moist, great for roasting
  • Even cooking due to air flow produced from fan and triple heat sourcing
  • Food cooks at lower temperatures
  • Energy saver

 

Cons
  • More expensive than conventional ovens
  • Not good for delicate baking such as soufflés or meringues
  • Takes more experimentation with cooking time and temperatures for certain recipes

 

Rachael Moyte Rachael Moyte (8 Posts)

Rachael is a writer in Denver, Colorado with an affinity for food and all things food-related. In fact, she's a student at the Culinary School at The Art Institute of Colorado. When Rachael isn't writing or doing other foodie things, she enjoys reading, hooping, tattoos, dancing, learning about herbs and natural living, and spending time with friends and family.



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