Convection and Convection Deck Ovens
The convection oven, developed to improve heating patterns and speed cooking times, has revolutionized the foodservice industry. Heated air is forced throughout the oven cavity,sweeping away the steam created from the moisture evaporating from the food as it is cooked. The continuous and even circulation allows many closely spaced racks of food to be cooked at the same time. Food can be cooked at lower temperatures, faster and with a shorter preheat time. Food cooks faster and more evenly in a convection oven, and several layers, or racks, of food can be cooked at the same time, resulting in more productivity in less floor space.
Electric convection ovens have a heating unit located in the inside, back and/or sides of the baking cavity behind a steel baffle plate. The air is drawn by the fan from the center of the oven, passed over the heating units, where it is heated and forced out through the holes of the side baffles and over the product. Electric ovens are insulated on all six sides.
Convection Oven
Convection Deck Oven
Convection ovens are made in both standard and counter models. The fast food industry has pioneered the development of the smaller half-sized convection oven, which requires even less floor space than the standard units.
While all popular convection ovens have stainless steel fronts, most offer stainless steel exterior (sides, top and back) as an option. Many oven doors have a glass vision panel as a standard feature. When a large amount of roasting is done or cleaning is irregular, solid doors, may be best. The appearance of a solid door is preferred to that of a soiled glass panel, and solid insulated doors save energy.
manufactures the Platinum Series electric convection oven that has a 9 half-size sheet pan capacity. The oven provides even cooking without the need to rotate pans. This system offers a uniform flow of heat throughout the oven interior, even heat distribution and rapid heat recovery for maximum efficiency. The controlled velocity of convected air also helps prevent product damage from high velocity air movement.
offers a complete line of full size convection ovens. All Blodgett full size ovens feature the quality construction and dependability you can rely on.
STANDARD FEATURES:
- Fully welded angle iron frame
- Double sided porcelain baking compartment liner
- Stainless steel front, top, and sides
- Dual pane thermal glass window(s)
- Heavy duty triple-mounted dependent doors
- 5 chrome-plated racks / 11 rack positions
- Capacity - up to 5 full size baking pans in left to right position
- Stackable for optimum production
Model Mark V Xcel
Model ASC-2E
makes the E2000 Series which provides even baking and roasting. Choose the E2000 Series ovens for operations that require even baking and roasting. The traditional 7" bake oven features "stone" hearths for the most even bake. The 12" ovens can handle the heaviest roast pans on a 12 gauge steel hearth. With 1,350 sq. inches of hearth space, and stackable 3 high, the Garland variety bake roast ovens can handle the most demanding production needs.
Model E2000 Series
Model MCO-GS-10-S
Chef Series convection ovens are the most advanced ovens in the industry. These ovens can do most of what a combi oven can do at 2/3 less cost.
STANDARD FEATURES:
- Even baking eliminates the need to rotate pans… EVER!
- Add steam to the baking compartment with one shot or pulse injection
- Six wire racks with 12-position pan slides
- Cook and hold feature
- Simultaneously opening doors with extra large,double-pane tempered glass windows.
- Doors open a full 180°
- All stainless steel construction and porcelainized steel cooking compartment
Model ECSF-ES1
G & E Series convection ovens are the workhorses of Lang’s convection oven line. For over 20 years these heavy-duty, reliable ovens have stood the test of time in the most demanding foodservice operations.
Model ECOF-AP1
Whatever your preference in Convection and/or Convection Deck Ovens, we are sure you will be able to find and Electric Foodservice Manufacturer Member who can provide your needs.
The Master Series Convection Ovens from Garland deliver consistently better baking results — throughout the entire cavity — than you ever thought possible. Gone are the days where you need to turn your pans halfway through the cook cycle. The innovative airbaffling system and the industry’s largest blower wheel maximize airflow and evenly channels it throughout the entire oven cavity resulting in very precise cooking results throughout. The Heat Manager, (a rigid multi-layer aluminum “sandwich” design) won’t sag like other fibrous materials so the performance of the bake will last throughout the life of the oven. Master Series Convection Ovens manage energy and efficiency no matter what the fuel source – gas or electric.
STANDARD FEATURES:
- Lifetime warranty on oven doors*
- Porcelainized steel cooking compartment
- Pulse and two-speed fan
- Simultaneously opening doors with
double-paned windows- Full-size and extra-deep models include
five heavy-duty, chrome-plated wire racks- Interior lighting
Electric Foodservice Council
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