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
• Deeper cavity; can be a single- or double-deck design • Most common in bakeries or other baking-focused locations • Allows for better air flow pattern, eliminating the need for pan rotation • May 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
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