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Convection Oven Buying Guide

What is a Convection Oven?

A convection oven (or fan-assisted oven) is a type of oven that uses fans to circulate hot air and cook food more quickly than a traditional oven. Instead of relying on radiated heat from heating elements, a convection oven spreads the hot air so that it envelopes food and cooks it from all sides. Keep reading to learn about the features of convection ovens and which type is best for your commercial kitchen. Be sure to check out our commercial convection oven reviews as well!

How to Use a Convection Oven?

  • Reduce the temperature that the recipe calls for by at least 25 degrees
  • Reduce cooking time by up to 25%
  • Always keep an eye on the food. Smaller batch cookies may only take a few minutes less, but larger cuts of meat may take up to an hour less depending on size.
  • Use baking pans with low sides for better air circulation. Our full size and half size sheet pans are a great addition to your convection needs. And remember, the more you buy, the more you save.
  • Use low fan speed or pulse fan speed for delicate items like muffins and souffles.

Convection Oven Benefits

The major benefit of convection ovens, when compared to a standard radiant oven, is their ability to reduce cooking time by up to 25% and cooking temperature up to 30%. These units are so versatile that they can be used to cook, warm, roast, re-thermalize, and bake.

  1. Convection ovens work so efficiently because they're equipped with fan technology that actively circulates the hot air in the oven around the food, creating a uniformly even temperature and cooking every surface with equal heat. Standard radiant ovens let air move around the food at random, which creates hot and cold spots, resulting in burnt and undercooked parts of the food. This system of moving air and equal heat also helps to ensure that the bottom of food doesn't get burnt to a crisp while the top is left nearly raw, a frequent occurrence with many regular ovens.
  2. You can cook everything in a convection oven that you can cook in a standard radiant oven; oftentimes, items cooked in a convection oven are much tastier, crispier and juicier. Since the cooking time and temperature are less, the butter and flour in a pie crust and other delicate bakery goods won't have time to fuse, creating flaky layers. Ultimately, you can use convection ovens for baking, roasting, browning, and rethermalizing.
  3. The skin of a roasting chicken renders its fat and browns more quickly, so the meat cooks faster and stays juicier. Meats also have a higher yield, which means it shrinks less, leaving more product for you to sell. Saving time and money will help your foodservice establishment be more profitable.

Different Types of Convection Ovens

As ovens have evolved, the market has grown increasingly complex. You'll see plenty of different terms thrown around, sometimes in conjunction with each other, which might lead you to believe that you need a special glossary just to keep pace. Here are some terms to remember:

Direct-Fired vs. Indirect-Fired Convection Ovens

  • Direct-Fired: The oven's burner sits directly under the cavity and pushes heat into the space. The heat from the combustion combines with recirculated air, and that medley comes into direct contact with whatever's being cooked. This method is ideal for high-temperature baking like pizza, biscuits, and flatbread.
  • Indirect-Fired: The oven's burners do not have direct contact with recirculated air and combustion products. Instead, the burner is fired into a radiant tube-type heat exchanger, which heats food in the cavity from above and below. This method has a slower startup and longer cooking times, but many bakeries often prefer it because it can cook items like cakes and cupcakes more evenly and provide a greater margin for error.

Traditional vs. True Convection Ovens

Another example would be traditional convection ovens vs. European, or true, convection ovens. If you come across these terms during your research, here's some clarification:

  • Traditional: Also known as the "American" version, this convection oven is simply a typical radiant oven, with heating elements above and below the cavity, that adds a fan to keep the warm air moving.
  • True: "European" convection ovens add a third heating element into the mix, which is fixated in front of the fan. This innovation heats the air being blown, and that further stabilizes interior temperature, improves cooking efficiency, and lowers cooking time.

Floor Model Convection Ovens

floor model convection oven

Floor model convection ovens are diverse pieces of machinery that come in several variations to meet your specifications.They're available in half-size models, which are ideal for kitchens with space limitations or low-output requirements, as well as full-size models for high-volume kitchens without space concerns. You can also choose between single- or double-deck when deliberating size and output. You'll find them in bakery (deep) depth, which allows you to stagger the way you load the pans. When you alternate pans between end load and side load, it creates more airflow and allows for even baking. There are a variety of programmable features, too, like "cook and hold" functionality that allows you to set the thermostat lower than a traditional oven for slow-cooking of roasts and other meat dishes.

Countertop Convection Ovens

countertop convection oven

Countertop convection ovens likely line up with your cooking needs if you operate a concession stand, food truck, convenience store, or quick-serve restaurant. A lack of floor space won't interfere with the efficiency of these ovens, which can have wattage ratings up to 7700. They're easy to install, and they come in quarter-, half-, or full-size models. Rely on them to make batches of baked goods, pizzas, sandwiches, or snack foods.

Convection Oven Purchasing Considerations

Purchasing a commercial convection oven is a huge decision that will likely have significant financial repercussions and impact the productivity of your operation.

You'll want to compare the different types of convection ovens to determine which kind you need for your restaurant and menu items. Some aspects include:


Choose the Correct Utility

One of your biggest deciding factors will likely center around what power source your oven will draw from. Convection ovens come in pure electric varieties, as well as natural gas and liquid propane.

Graphic of yellow lightning bolt outlined in black with
  • Pure electric convection ovens: The most accessible on the market, as most kitchens and other establishments are ready for installation with little-to-no preparation time. That said, high-power models require a large amount of energy, which can lead to higher long-term costs.
    • Natural gas convection ovens: These units require pre-existing hookups and appropriate connectors, but natural gas is usually the cheapest available option. Gas ovens also heat up noticeably quicker than electric versions.
      Graphic of dark blue and light blue flame outlined in black with
      Remember that if you choose a gas model, you'll still need an electrical connection to run the fan, but it comes at a fairly minimal cost.

      When considering a gas versus an electric model, keep in mind that gas models generally require 1" or more of clearance around all sides of the pans for proper airflow in the cooking chamber. This caveat is because of the placement of the heating elements.

    • Graphic of orange and yellow flame outlined in black with

      • Liquid propane convection ovens: If you lack an adequate natural gas connection in your facility, you could still take advantage of a LP convection oven as a viable alternative. Propane typically heats faster and runs more efficiently than natural gas, but it's also more expensive in most regions. Like natural gas, liquid propane ovens still need electricity, and you will need to ensure that your building has the appropriate equipment (such as tanks, gas lines, and regulators).

      • Convection Oven Sizes

        Floor model and countertop convection ovens come available in a vast range of sizes in terms of overall dimensions, interior capacity, and deck number. You will likely consider this facet of the purchasing process at the same time, or right after, settling on the utility. Carefully measure your available space and consider your volume output.

      • Full or Half Size: Full size ovens, whether they be floor models or countertop, typically hold five or more standard 18" x 26" sheet pans. These sizes are the most common variety. Half size ovens are aimed toward lower-volume operations, as their interiors usually hold one or more half-sized 18" x 13" sheet pans.
      • Single or Double Deck: Single deck ovens provide a moderate amount of cooking space for lower-volume kitchens, and they're often economical from a space perspective. When talking about floor models, single decks often have space underneath, which allow for placement of other accessories, equipment, and storage. Double deck ovens are perfect for kitchens with high output demands, as you can place double-digit cooking racks inside simultaneously. They are bigger in size, however, and that might make it more difficult to accommodate.
      • Standard or Deep Depth: If your demands are consistently high, you might benefit from upgrading to a deep depth convection oven. Also referred to as a "bakery depth," this variation has an interior cavity that's 4" deeper than standard versions, and that seemingly small distance can make the world of difference for some facilities. Deep depth ovens allow you to load pans in left-to-right or front-to-back positions for improved air flow and adaptability. Take note that these units do jut out from the wall more, which demand a modified, overhanging exhaust system.

      Safety Precautions

      As efficient and useful as they are, convection ovens still propel grease-laden particles into the surrounding air. Without proper safety equipment, you will likely violate multiple regulations and create an occupational hazard for your employees.

      Regardless of power sources, you must install any required hood or fire suppression system that an item's manual specifies. It's always a good idea to check your local codes and closely review the installation requirements of the models you are interested in purchasing.


      Cooking Performance Group FEC200DK double deck full size convection oven with open doors

      Importance of Convection Fans

      The effectiveness of a good convection oven hinges on its fans. Without them, convection ovens are nothing more than simple radiant ovens. Fans come in various variations and capabilities.

      Fans can have one speed, two speeds, or they can be intermittent to automatically switch direction when the oven door opens. The air flow drastically effects how food will brown, and some units use fans that circulate in two different ways.

      Fan settings will impact particular foods. For example, muffins and flan both need little-to-no fan blowing to cook adequately, which would make two-speed options preferable. High, continuous speeds are good for roasts and other meats. You can find reverse air systems with advanced instruments that allot more precise more precise control, which improves overall accuracy.

How to Maintain Your Convection Oven

The average lifespan of a commercial-grade convection oven typically spans between 6-10 years, depending on usage, but you can maximize the ROI of your machine with persistent, yet simple, cleaning and maintenance procedures. As long as you set aside some time for cleaning at reasonable intervals, you'll keep grime from affecting critical components or the quality of your food. There are a few general techniques that you can implement with most common convection ovens.

Cleaning Tips

  • For deep cleanings of oven interiors and exteriors, use a commercial-grade cleaner that's non-abrasive to avoid scratches, pitting, rust, and other damage.
  • If you have an enamel interior, avoid caustic cleaners, which can cause the enamel to peel off and compromise the metal underneath.
  • On a daily basis, use soap, mild detergents, and water on exteriors and interiors.
  • Clean stainless steel exteriors with commercial stainless cleaners that spray on and wipe off.
  • To keep grease and other debris from discoloring the glass in the oven's doors, use glass cleaner or soap on a daily basis.

  • Before you commit to any cleaning plan, always check the oven's handbook or installation guide and read carefully for manufacturer protocols / recommendations. To keep your staff prepared, store appropriate cleaners near the oven in a safe area that complies with food safety codes and regulations.
When Should You Service Your Convection Oven?

  • Keep an eye on your food: You should always maintain a watchful eye over how products cook in your oven. If you notice different coloration or inconsistencies in regular cook times, it could be a sign of convection system or fan malfunction. Avoid running the oven at high temperatures for extended periods, as you'll lessen the chances of a system failure.
  • Listen to the oven run: Your convection oven should typically remain quiet, as the only source of noise should be the fans subtly turning on and off. If you notice loud noises that seem choppy or labored, check them. Built-up dust and grime on the fans can be the main culprits, and they can also indirectly cause problems with electrical components because the latter need to be cooled. Interior fans can suck up aluminum foil and other cooking materials, which you can remove yourself.
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