Types of Convection Ovens
Single Deck/Cavity Oven
• Single cooking cavity controlled by one oven heat source and control • Ideal for baking, roasting, and general cooking
Double Deck/Cavity Oven
• Double cooking cavity with independent controls allowing for two simultaneous cooking temperatures • Ideal for high-volume locations • Great for baking, roasting and general cooking • Higher production volume with the same footprint as a single deck
Bakery-Depth Oven
Countertop Oven
• D eeper cavity; can be a single- or double-deck design • M ost common in bakeries or other baking-focused locations • A llows for better air flow pattern, eliminating the need for pan rotation • M ay require a deeper hood; occupies a larger space
• Convection oven usually used for smaller production volumes; ideal for baking as no hood is required • Lower cost and faster cooking times than a standard oven • Not recommended for grease-laden products
EQUIPMENT GUIDE
13
Made with FlippingBook Learn more on our blog