Oven Construction Facts
• The most common exterior construction for ovens is stainless steel on the sides and top. • The most common interior construction for full size ovens is porcelain-coated steel for easy cleaning. Others, like the counter top units, feature a stainless steel interior as standard. • A direct-fired oven is designed so that the burner
is fired directly into the process air stream to create heat. This is common for models that don't require combustion to be separated from the cooking area. • An indirect-fired oven has a sealed burner with combustion being separate from the cooking area.
Tips and Maintenance
Cooking Tips: • A convection oven cooks much faster than a conventional oven and the cook times will need to be adjusted. » Baking in a standard depth oven may require the pan to be rotated for optimal results » Some ovens have higher BTUs and faster recovery times when the oven door is open. Adjust your cook times accordingly. Cleaning Tips: • Wipe down with a stainless steel cleaner and polish regularly. (See page 76) » If the oven has a porcelain coated interior, do not use heavy abrasive cleaning pads. Gently wipe the liner immediately after spills or use a soft pad with a mild cleaning chemical. Accessories and Options* • Casters – different styles and sizes available depending on durability or height additions • Glass Doors – glass and see-through • Solid Doors – solid and not see-through • Voltage – common voltage is 208V or 240V • Phase – a wiring type exclusive to electric convection ovens that the amps are divided over. A three-phase divides the amp draw over multiple wires, allowing for smaller wiring used to power the oven. A single-phase caries all the amps needed over a single heavier wire to power the unit. • BTU = British Thermal Unit - the common term used to determine the power of a cooking device. The higher the BTU the faster the cook and recovery time.
» Stainless steel oven liners require chemical cleaners for the cavity. » Over time, glass doors will develop a film between the panels caused by grease. Never use sharp objects to clean them as it can cause unsightly damage that can obscure visibility. In addition, glass damage due to abuse is not covered by manufacturer warranties. Service Tips: • Door gaskets should be checked and calibrated regularly for optimal performance. • Fans are sealed and permanently lubricated, so regular maintenance should not be necessary. • Do not spray your oven with water. It can cause operational failure as well as void your warranty.
• Fan Speed – two-speed fans are the most common for convection ovens and ideal for baking or cooking proteins. Lower speed fans are ideal for cooking sensitive items such as flan. • Independent Doors – each door can be opened separately or simultaneously. • Dependent Doors – both doors operate on a pulley-style chain system and open together. • Standard Controls - mechanical dial timers and rotary temperature selectors. • Digital Controls - electric controller that allows for precise temperature and time selection. • Rack Options - most common are five racks per cavity. Some manufactures offer oven racks that can be moved with a cart (trolley) to be used in blast chilling and higher volume applications. *May vary by manufacturer
EQUIPMENT GUIDE
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