The Right Restaurant Convection Oven Can Save You Time and Money
A restaurant convection oven produce their heat from the bottom. Because of the heat dispersion effect the convection oven creates different heat levels. The top will be the hottest area of the oven while the bottom the coolest. This is perfect for a multi use oven, as it will be cooking different items at the same time.
Restaurant Convection ovens cook food by circulating the hot air around the food. This motion of the air increases the rate at which the heat is transferred to the food. Because of this process restaurant convection ovens cook faster than conventional ovens and do so at lower temperature settings.
Since convection ovens cook food in as much as half of the time it take in conventional ovens, foods shrink less which increases the yield and in effect can lower your food cost. Prime rib is a perfect example for the convection oven, as it turns out crispy and brown on the outside while remaining juicy and plump on the inside while keeping a high yield. Meats release their fat, vegetables caramelize, and baked goods release steam in half the time, so if this type of oven fits your operational needs it can be a perfect fit.
Convection ovens are set up to operate on electricity (110, 280, or 240 volts), natural gas, or propane gas. As you can expect to pay around $2,000 for a half size oven, $3,000-$5,000 for a full sized oven, and over $8,000 for a double oven make sure it is right for your operation.
|