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Convection Oven Buying Guide

Imagine an oven that is able to reduce cooking time by up to 25%, and cooking temperature up to 30%, when compared to standard radiant ovens. Furthermore, imagine that it is so versatile that it could not only cook, but warm, roast, re-thermalize and bake as well.

What is a Convection Oven?

Also called a fan-assisted oven or fan oven, a convection oven has fans that circulate hot air to cook the food faster. Unlike a traditional oven which relies on radiated heat from the walls and heating elements a convection oven spreads the heat to cook food. When researching these ovens you may find something called a European convection or true convection oven, which is an oven that has an additional third heating element that heats the air as it exits the fan.

Advantages and Uses of a Convection Oven

  • Convection ovens work so efficiently because they're equipped with a fan 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.
  • 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.
  • 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.

What Oven to Buy for Your Space, Things to Consider

  • What utility do you need it to run on? Keep in mind that even if you choose a gas model, you'll still need an electrical connection to run the fan. 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 is because of the placement of the heating elements.
  • Do you have the required hood and fire suppression system needed? It's always a good idea to check your local codes and also carefully review the installation requirements of the models you are interested in purchasing.
  • Compare the different types of convection ovens to determine which kind you need for your restaurant and menu items.

Countertop Convection Ovens

  • Great for convenience stores or quick serve restaurants that have very little floor space for an oven. Concessions operations and off-site catering operations are other great uses for a countertop convection oven. They're easy to install, and may hold anything from small cookie trays up to several half-size sheet pans, depending on the model.

Floor Model Convection Ovens

  • Available in both half size, and full size models. Half size models are usually chosen either because of space limitations, or if you don't need high levels of output. For high volume kitchens, a full size convection oven is usually chosen. Two comparable ovens can be stacked one on top of the other, effectively doubling your output within the same footprint. Note that two dissimilar units will not necessarily stack; it is important to adhere to manufacturer guidelines.
  • Bakery Depth, or Deep Depth models are available from most manufacturers. The advantage of these models is you can load sheet pans in either direction, "staggering" the pans for better airflow during baking.
  • Some models offer "cook and hold" functionality, which lets you set the thermostat lower than in a traditional oven, for slow-cooking of roasts. If you were wondering "why buy a convection oven," you should consider that for restaurants that serve a lot of roasted meats that don't have the space or budget for an additional piece of equipment these ovens are a versatile addition.

Convection Oven Cooking Tips

  • 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 Comparison

Model Doors Windows Fan Speeds Cool Down Controls Bakery Depth Footprint Watts / BTU Cook & Hold Deck Size
Cooking Performance Group FGC100N Single Deck Full Size Natural Gas Convection Oven with Legs - 54,000 BTU
Cooking Performance Group FGC100N Gas
Independent Standard 2 Yes Solid State Electronic No 38' W x 30' D x 57'H 54,000 BTU No Single
Blodgett SHO-100-E Single Deck Full Size Electric Convection Oven - 208V, 3 Phase, 11 kW
Blodgett SHO-100 Electric
Dependent Standard 2 Yes Solid State Electronic No 38'1/4 W x 36' 7/8 D x 57' H 11 KILOWATTS No Single
Blodgett SHO-100-G Natural Gas Single Deck Full Size Convection Oven - 50,000 BTU
Blodgett SHO-100 Gas
Dependent Standard 2 Yes Solid State Electronic No 38'1/4 W x 36' 7/8 D x 57' H 50,000 BTU No Single
Blodgett BDO-100-G-ES Natural Gas Single Deck Full Size Gas Convection Oven - 45,000 BTU
Blodgett BDO-100-G-ES Gas
Dependent Standard 2 Yes Solid State Electronic No 38'1/4 W x 36' 7/8 D x 57' H 45,000 BTU No Single
Blodgett BDO-100-E Single Deck Full Size Electric Convection Oven - 208V, 1 Phase, 11kW
Blodgett BDO-100 Electric
Dependent Standard 2 Yes Solid State Electronic No 38'1/4 W x 36' 7/8 D x 57' H 11 KILOWATTS No Single
Blodgett ZEPHAIRE-200-E Single Deck Full Size Bakery Depth Electric Convection Oven - 208V, 3 Phase, 11kW
Blodgett ZEPHAIRE-200-E Electric
Dependent Standard 2 Yes Solid State Electronic Yes 38'1/4 W x 36' 7/8 D x 57' H 11 KILOWATTS No Single
Blodgett ZEPHAIRE-100-G Single Deck Natural Gas Full Size Standard Depth Convection Oven with Draft Diverter - 50,000 BTU
Blodgett ZEPHAIRE-100 Gas
Dependent Standard 2 Yes Solid State Electronic No 38'1/4 W x 36' 7/8 D x 57' H 50,000 BTU No Single
Vulcan VC5GDN Natural Gas Single Deck Full Size Convection Oven with Legs - 50,000 BTU
Vulcan VC5GDN Gas
Independent Double Pane 2 Yes Solid State Electronic No 40' W x 31' D x 54' 3/4 H 50,000 BTU No Single
Vulcan VC5ED-11D1 Single Deck Full Size Electric Convection Oven with Legs - 208V, 3 Phase, 12 kW
Vulcan VC5ED Electric
Independent Double Pane 2 Yes Solid State Electronic No 40' W x 31' D x 54' 3/4 H 12 KILOWATTS No Single
Vulcan VC4GD-1 1D150K Natural Gas Single Deck Full Size Gas Convection Oven with Solid State Controls and Legs - 50,000 BTU
Vulcan VC4GD Gas
Independent Double Pane 2 Yes Solid State Electronic No 40' W x 31' D x 54' 3/4 H 50,000 BTU No Single
Vulcan VC4ED-12D1 Single Deck Full Size Electric Convection Oven - 240V, 3 Phase, 12.5 kW
Vulcan VC4ED Electric
Independent Double Pane 2 Yes Solid State Electronic No 40' W x 31' D x 54' 3/4 H 12.5 KILOWATTS No Single
Garland MCO-GD-10S Natural Gas Single Deck Deep Depth Full Size Convection Oven with Analog Controls - 60,000 BTU
Garland MCO-GD-10S Gas
Dependent Standard 2 Yes Solid State Electronic Yes 38' W x 38' 1/4 D x 57' 3/4 H 60,000 BTU No Single
Garland MCO-ED-10-S Single Deck Deep Depth Full Size Electric Convection Oven - 208V, 1 Phase, 10.4 kW
Garland MCO-ED-10-S Electric
Dependent Standard 2 Yes Solid State Electronic Yes 38' W x 38' 1/4 D x 57' 3/4 H 10.4 KILOWATTS No Single
Model Doors Window Fan Speeds Cool Down Controls Bakery Depth Footprint Watts / BTU Cook & Hold Deck Size
Cooking Performance Group FGC200N Double Deck Full Size Natural Gas Convection Oven with Legs - 108,000 BTU
Cooking Performance Group Gas
Independent Standard 2 Yes Solid State Electronic No 38' W x 43' D x 68'H 108,000 BTU No Double
Blodgett SHO-100-E Double Deck Full Size Electric Convection Oven - 208V, 3 Phase, 22 kW
Blodgett SHO-100-E Electric
Dependent Standard 2 Yes Solid State Electronic No 38' 1/4 W x 36' 7/8 D x 70' 5/8 H 100,000 BTU No Double
Blodgett BDO-100-G-ES Liquid Propane Double Deck Full Size Gas Convection Oven - 90,000 BTU
Blodgett BDO-100-G-ES Liquid Propane
Dependent Standard 2 Yes Solid State Electronic No 38' 1/4 W x36' 7/8 D x 70' 5/8 H 90,000 BTU No Double
Blodgett ZEPHAIRE-200-G-ES Natural Gas Double Deck Full Size Bakery Depth Convection Oven with Draft Diverter - 100,000 BTU
Blodgett ZEPHAIRE-200-G-ES Gas
Dependent Standard 2 Yes Solid State Electronic Yes 38' 1/4 W x 36' 7/8 D x 70' 5/8 H 100,000 BTU No Double
Vulcan VC55GD Natural Gas Double Deck Full Size Convection Oven - 100,000 BTU
Vulcan VC55GD Gas
Independent Double Pane 2 Yes Solid State Electronic No 40' 1/8 W x 40' 1/8 D x 68' 5/8 H 100,000 BTU No Double
Vulcan VC44GD-NAT Natural Gas Double Deck Full Size Gas Convection Oven with Solid State Controls - 100,000 BTU
Vulcan VC44GD-NAT Gas
Inependent Double Pane 2 Yes Solid State Electronic No 40' 1/8 W x 40' 1/8 D x 70 H 100,000 BTU No Double
Garland MCO-GD-20S Natural Gas Double Deck Deep Depth Full Size Convection Oven with Analog Controls - 120,000 BTU
Vulcan Garland MCO-GD-20S Gas
Dependent Standard 2 Yes Solid State Electronic Yes 38' W x 44' 1/2 D x 70' 1/2 H 120,000 BTU No Double

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