Convection ovens. Device and operation. Application and how to choose

A convection oven is a special device for heat treatment of products. In appearance and functionality, this oven is similar to a conventional oven. However, there are significant differences. For example, a convection oven does its baking job much faster. But such equipment is also more expensive.

Many see the difference only in cost. But this is until they start using convection ovens themselves. The food in them never burns, and the vitamins in vegetables and fruits are preserved in full. Entrepreneurs have long appreciated the advantages of this equipment. Convection ovens can be seen in the kitchens of all restaurants, canteens, coffee shops, confectionery and bakery shops. In general, no modern catering service can do without convection devices.

But before you buy such an “assistant” for business, you need to find out more information about it. After reading this article to the end, you will be able to professionally choose an industrial convection oven.

Convection ovens MIWE Aero series

Aero series ovens are a premium class of baking equipment. The stoves have earned the respect of professionals, first of all, due to their intelligent and unique functions. Excellent baking of frozen dough pieces, automatic gradient baking, gentle cleaning control, intelligent process control and energy savings - these are just a small part of the functional components of the Aero series ovens from the renowned manufacturer MIWE.

Characteristic features of Aero series convection ovens

• For first-class baked goods, manufacturers have equipped the equipment with a high-performance cascade steam humidifier. This cannot but affect the quality - an attractive appearance and a uniform crust even when baking frozen dough pieces. Uniformity is ensured by powerful convection fans with four airflow levels and patented fan impeller control.
• Another advantage is the wide range of baked goods. This is possible thanks to the gastro function with constant steam supply and connection of a temperature sensor.
• To give the product excellent fragility, the ovens are equipped with a controlled air supply and exhaust valve.
• It is important that the water meter built into the oven regulates the amount of steam, making accurate dosage possible even when temperatures fluctuate.
• The automatic MIWE flexbake system is designed for partial loading, which allows you to bake small batches without wasting energy.
• During operation, the control system saves baking programs, after which work continues according to the previously saved parameters. The ovens also have a one-time programming phase.
• To clean the steam humidifier, simply remove it from the front of the baking chamber.
• To maintain cleanliness, ovens are equipped with an easy clean function or an automatic cleaning control system.
• Baking can take place in front of your customers, all thanks to the large viewing window, halogen lighting and double or triple glazing.
• The double-circuit oven with baking chambers in four sizes is designed to suit all capacity requirements.
• Economical use of energy is possible thanks to special functions and an optional third glass screen that prevents heat loss.

Aero oven control panels

FP control panel

• 99 baking programs;
• 12 programs are icons located on the panel;
• 5 cycles for each baking;
• Power saving function in standby mode or Touch Control option.

Benefits of the Touch Control panel (optional):

• powerful glass display (250 baking programs with max. 8 baking cycles each);
• large “start-stop-button” - convenient to operate even with gloves;
• Remaining baking time indicator;
• easy connection to the network: USB interface built into the front, Ethernet interface, etc.;
• individual image indicator to improve sales, large display of remaining baking time, built-in user management with differentiated access controls, simplified and professional mode.

Important:

When equipping the oven with options (proofing chambers, intermediate sections, stands), it is necessary to observe the manufacturer’s recommended height
from the floor to the exhaust hood
(if equipped) = 1900 mm.
In extreme cases, the design is possible at least 1863 mm. It is recommended to install an hood with a steam condenser on all stoves of the Duo configuration.

Convection ovens MIWE Econo series

Econo convection ovens from the renowned manufacturer MIWE are ideal for semi-baked products, croissants and puff pastries. The stoves are quite small in size, due to this you can significantly save room space; if additional equipment is required, you can place the stoves one above the other. Another important advantage is energy savings, baking equipment is suitable for any production capacity needs. In addition, convection ovens are very easy to clean.

Characteristic features of Econo series convection ovens

• The ovens are equipped with the option of steam humidification with spraying - an important procedure for giving the product more volume and shine;
• Thanks to 2 reversing convection fans with 4 adjustable airflow speeds, the rip and crust are just the way you want them. Shortly before the end of the set program, the fan automatically stops, which leads to heat retention in the oven and, accordingly, to additional energy savings;
• To create a particularly crispy crust, the ovens are equipped with the option of a “controlled electric steam exhaust valve”;
• The FP 12 control system will make the baker's life much easier. FP 12 has 99 baking programs, 12 of which can be accessed directly via icons on the panel, 5 cycles for each bake, as well as many smart functions, one of them is night start programming, automatic defrosting for the whole week;
• A USB interface is located on the front side of the equipment, this ensures the fastest possible transfer of baking programs;
• Power-Down function - the shop baking station is set to a freely selectable temperature when not in use. This ensures quick readiness to start work, as well as energy savings;
• Very easy cleaning of the oven chamber is ensured by the rounded softline baking chamber and the easily removable guide for baking sheets. Additional cleaning is provided by the semi-automatic easy clean system;
• A large viewing window and halogen lighting will provide the products with additional attention among buyers. Baking can be done right in front of the visitors' eyes. Double glazing will provide additional safety to customers and also save on heat loss.

Features of the GS proofing cabinet for Econo ovens

• Thanks to the rounded inner walls, without unnecessary joints and edges, the proofer is very easy to clean. The manufacturers really thought through the design - the equipment contains a minimum number of cracks, screws and edges where dust could accumulate. The design of the cabinet is completely free of silicone, which can cause mold;
• The possibility of continuous visual control of products is provided by a well-lit baking chamber and a large glass door;
• An added convenience is the air conditioning, which is easily and precisely controlled via the MIWE FP8 control system.

Important:

When installing components into the oven (proofing chambers, intermediate sections, stands), it is necessary to observe the manufacturer’s recommended height from the floor to the exhaust hood (if equipped) - 1900 mm. As a last resort, the design is possible at a height of at least 1863 mm. It is recommended to install an hood with a steam condenser on all stoves of the Duo configuration.

Types of technology

Technological solutions for implementing forced heat exchange mode in an oven may differ from one manufacturer to another. The following variants of forced convection are common.

1. A simple type of forced circulation using a standard power fan.
2. Convection by means of a fan with a ring heater. An additional heater, which is equipped with a fan, allows for faster and more efficient heating of the oven space.
3. Convector - a more powerful fan creates vortex heat exchange. Baked dishes quickly become crusty, but remain juicy inside, since the resulting crust prevents evaporation.
4. A two-level convector consists of two fans below each other. Two-level airflow is convenient when preparing several dishes at the same time.
5. Convector with steam generator. Thanks to the saturation of the oven with steam, the dishes turn out stewed, which is healthier. An oven with a moist convection mode is suitable for rich baking and steaming dietary dishes.

Convection ovens WIESHEU MINIMAT

MINIMAT oven control panels

Convection ovens WIESHEU EUROMAT

Convection ovens of the Euromat series are reliable, economical, fast and durable. Designed for installation directly in retail premises, they are technically one of the most modern solutions and attract attention with their external design. Furnaces of the Euromat series can be placed in the areas of virtually any store.

Convection ovens EUROMAT EM

EUROMAT EM COMFORT oven control panels

EUROMAT EM B 4/8 EM COMFORT

Options:

• cascade steam generator
• ProClean self-cleaning system

Convection ovens WIESHEU EUROMAT 64 S/64 L

Oven control panels EUROMAT 64 S / 64 L

Options:

ProClean

— A fully automatic self-cleaning system equipped with cleaning and rinsing cartridges saves your time. Just press the button once to start the hygienic cleaning of the baking chambers - conveniently and safely. Start the cleaning program, wait for the cleaning agent to take effect, then rinse and control wash, dry, done - and all this is done automatically. Much faster and more thorough than manually. The result: guaranteed cleanliness, reduced labor costs for your workers and a more appetizing appearance for your customers.

The most useful oven programs

By operating the oven modes, you can achieve amazing results:

• Air circulation is useful for heating dishes for a hot dish at family celebrations; for proofing yeast dough. It is convenient to dry herbs, berries, mushrooms, slices of vegetables and fruits. By turning on this mode, you can defrost a piece of meat, fish or large bird without hassle.
• Convection + lower heating element is useful when baking baked goods, biscuits, pizza.
• Convector + lower heating element + grill is ideal for frozen semi-finished products. They will be methodically defrosted, baked and covered with an appetizing crust.
• Convector + upper heating element + electric grill is useful for large pieces of meat, poultry carcasses, and the formation of a golden brown crust.

However, combinations of these modes work if the oven cooks the dish at the same level. If the baking trays are on different levels, the combinations will lose their power and the result will be different.

Convection ovens WIESHEU DIBAS 64 blue

WIESHEU ovens

– this is a
Dibas
– convenient, thought out to the smallest detail. Dibas is the only convection oven in the world available with three door options: a classic swing door, a manual servo door and a concealed door. The new convection oven with a hidden door saves valuable space. When opened, the door simply disappears inside the oven body and does not create obstacles, giving you greater freedom to organize space and move in your daily work.

*Weight depending on version (e.g. door and steam humidification system)

DIBAS furnace control systems

Exlusive panel

Professional control system: convenient, has a large number of functions (200 programs and 32 languages) with a highly modern touch screen, color display and clearly structured menu navigation.

Convection ovens BakerTop MIND.MapsTM line with steam humidification

The model range of convection ovens from the BakerTop Evolution line has also been changed and instead of the 5th series devices, baking ovens of the new 6th series BakerTop MIND.MapsTM are being produced.

Just like the ovens of the previous 5th series, the new models are designed for confectionery production and baking. They are suitable for baking any range of confectionery products thanks to a wide range of models and extensive functionality.

• AIR.Maxi system, which ensures optimal air circulation inside the chamber.
• The STEAM.Maxi system ensures quick saturation of the chamber with steam.
• Thanks to the combination of the AIR.Maxi and STEAM.Maxi systems, the degree of steam generation in the chamber is three times more efficient compared to boiler steam convection ovens.
• A variety of accessories (hood, baking trays, stands, etc.) successfully complement the equipment and open up wide possibilities for baking a variety of products.
• The UNOX.Care system allows you to save working time, as well as free space in the kitchen.

Model range 600x400 ONE / 600x400 PLUS

Areas of application

The staff of modern restaurants and cafes practically cannot imagine themselves without convection ovens. This is explained by the high speed of cooking, while maintaining their attractiveness. The significant capacity of industrial models makes it possible to cook a lot of food at a time using a stable temperature regime. The baked goods turn out fluffy and tasty: they can maintain their freshness for a long time.

Developers are adding more and more useful features to each new model. The delayed start mode is very convenient, allowing you to turn on the device at a planned delay. In sleep mode, the minimum temperature is maintained by the heating element not cooling down. Sound signals notify you when the cooking process is complete. Before choosing a convection oven, it is recommended to check its functionality.

Convection ovens with steam humidification BakerTopLux line

Convection ovens LineMiss Touch with steam humidification

• AIR.PLUS system , specially developed by UNOX, ensures ideal air and temperature distribution inside the oven chamber. At the end of baking, the product has a uniform color and its appearance remains unchanged for several hours. In addition, uniform cooking is ensured both at all points of one baking sheet and on all baking sheets.
• STEAM.PLUS steam generation system allows you to generate steam in the cooking chamber at temperatures from 90°C to 260°C. The supply of moisture into the chamber in the first minutes of the baking process helps to obtain the correct internal structure of the product and the formation of an outer crust.

In LineMiss™ Dynamic and Matic ovens, the humidity level in the cooking chamber can be set via the baking program. The LineMiss™ Manual Humidity oven introduces humidity into the cooking chamber by pressing a button on the control panel.

• DRY.PLUS system removes moisture from the chamber, both that released by the product itself and that added by the STEAM.Plus technology in the previous cooking step. The texture of baked products is ensured, allowing you to obtain a baked product with the correct structure on the inside and a crispy surface on the outside.
• TouchControl . The LineMiss™ line of stoves is equipped with 4 control panel options: Dynamic, Matic, Classic and Manual Humidity. Each model is equipped with an individual panel for quick and convenient control. The Touch control panel of the Dynamic, Matic and Classic ovens allows the operator to easily access the six most frequently used programs that have been previously stored.

With LineMiss™ Dynamic and Matic models, the operator can control the oven and prover from one panel. In addition, for LineMiss™ Matic ovens the door opens automatically at the end of the baking program set by the operator.

• MAXI.Link system allows you to create baking “slides” from 2 LineMiss™ ovens, in which you can simultaneously bake products that require different temperatures, humidity and time.
• A variety of accessories for the LineMiss series equipment will help you bake a wide variety of products and make the process and preparation easier.

Convection ovens 330X460

Convection ovens 400X600

LineMiss Touch oven control panels

General technical characteristics of combi steamers by type

Features of the steam generation process are not the only parameter by which these devices can be classified. Experts also identify three more basic criteria for describing the features of different types of combi ovens.

By food type

Based on this feature, combi steamers are divided into two groups:

• Gas. They can operate both from liquefied gas cylinders and from a general centralized supply system. They are more economical, but have a number of installation requirements. It is prohibited to place such equipment in a basement space unless, according to the documentation, it is recognized as a basement floor. Also, its installation should be carried out by an experienced technician to avoid gas leaks and accidents in the future.
• Electrical. They are connected only to an industrial power supply network with a voltage of 380 V. Before this, qualified electricians must check the reliability of the grounding, and also install a separate switch on the common panel. The selection of cables, sockets and other parts is carried out in accordance with the characteristics of the purchased equipment. Electricity consumption differs between models and can reach 12 kW in one session. Economically, such devices are less profitable, but in some premises, according to safety regulations, it is permissible to use only them.

By management

Setting up the operation of combi ovens used to be done mechanically, which required a lot of attention from the kitchen staff. Today, such models are practically never found; all professional equipment is divided into two types:

• Electronic (touch). They allow you to specify as accurately as possible all the important parameters of cooking modes, indicating the temperature down to fractions of degrees. They often have additional accessories that allow you to carefully control the cooking process. For example, they are equipped with special probes to determine the temperature inside the products.
• Electromechanical (hybrid). They have a more affordable price, but allow you to control the parameters less accurately, within the limits provided by the program. They also often have preset operating modes, which makes it easier to set up the equipment when preparing popular dishes.

By capacity

The key parameter in this case is the number of shelves inside the chamber, which determines the loading capabilities and capacity of containers with products at a time. Modern combi steamers provide three options:

• Small ones. Up to 6 gastronorm containers (for example, model PKA-6-1/1 VM2).
• Average. Up to 12 (PKA-10-1/1 PM2 for 10 trays).
• Big ones. Up to 20 containers at once (PKA-20-1/1PP2).

Convection ovens LineMicro

Convection ovens ITERMA

Convection ovens of the PI series are intended for baking confectionery and bakery products. Small dimensions and excellent thermal insulation allow the cabinet to be installed in cafes, bistros, and shops.

A variety of size options according to the number of baking sheets. Control options range from simple electromechanical to electronic. There is internal lighting of the ovens with halogen lamps.

Reversible fans guarantee uniform heat distribution in the chamber. Convection ovens, depending on the model, have guides for installing gastronorm containers and baking sheets of various sizes.

Management specifics

The control panel may have the following design:

• Electromechanical. Consists of several rotary controls.
• Push-button.
• Sensory.

To adjust the heating temperature, manual adjustment and automation can be used. The LCD display provides information about how the convection oven works, displaying the selected mode, operating temperature and cooking time.

BRIOTEK convection oven series

Convection ovens of the BRIO series are designed for preparing confectionery, baked goods and various snacks. All elements in these cabinets are thought out to the smallest detail in order to facilitate the work of the cook and serving staff. All corners inside the chamber are rounded to make washing the device easier. The door glass is double tempered and has a silicone seal. At the same time, there is access to the space between the inner and outer glass for cleaning them from the inside.

• Humidification (in UM and DIGIT versions).
• It is possible to equip it with a Digital control panel - a touch panel with a screen. This version also comes with humidification.
• There is a version without humidification - Facile, here only the temperature is regulated.
• There are models for both standard tray sizes (600x400) and reduced ones (432x343).
• All cabinet models are equipped with a timer (0-60 / 0-120 / 0-199 minutes depending on the version).
• All BRIO cabinets come complete with baking sheets (the number of sheets included is equal to the number of levels in the cabinet.
• In the Multifunction version, it is possible to select a cooking method: only the upper heating element separately; separately only the lower heating element; only 2 heating elements; 2 heating elements and a fan; fan only (version available for all Brio except MIDI and MAXI).
• The BRIO MAXI and BRIO MIDI versions can be ordered in a simplified version with a painted body (instead of stainless steel).

*Facile UM - version of Facile with button humidification

BRIO control panels

Models BRIO, BRIOX, BRIO INOX:

Models BRIO MIDI, BRIO MAXI:

Forced convection mode in the oven: what is it?

In a rare kitchen now you can find a gas stove with a gas oven. Modern stoves are mainly equipped with an electric oven. Such a cabinet has at least two heating elements: at the bottom and at the top. It would seem that food should cook evenly. But it's not that simple. Natural air circulation in an electric oven is extremely slow and uneven. And in the end we get a baking sheet with a dish that is partly burnt and partly undercooked. Handicrafts go to all kinds of tricks - they put a baking tray with water at the bottom of the device, a frying pan with sand, lay tiles... Fortunately, manufacturers of ovens and microwave ovens have found a solution to the problem - this is a mode of forced air convection in the oven.

Convection (from the Latin convectiō - “transfer”) is a method of heat exchange in which air flows move. Convection is based on the principle of natural movement of air flows, when the cold layer of air, heating up, rises, and the upper layer, cooling, becomes heavier and sinks. This process continues endlessly.

Natural air circulation in nature

Forced convection in the oven acts in exactly the same way due to the operation of the built-in convector installed in the oven wall. The fan mixes layers of air, creating an atmosphere of uniform temperature. The result is evenly cooked food. When the optimal temperature is reached, the convector turns off.

Air circulation mode in the oven

BAKE convection oven series

The BAKE series of convection ovens includes models with humidification for baking and pastry products. Ovens in this series are able to satisfy the requirements of the most demanding bakers. BAKE ovens have a choice of three types of control panels: mechanical (index M), electronic (index E) and electronic touch (index P). Depending on the number of baking sheets, there are ovens for 5, 10 and 16 trays. Stainless steel stands (for tabletop models), proofers and roll-in carts (for 16-sheet models) are available to order.

BAKE control panels

Breville BOV800XL

Reviews about this convection oven are also positive. The model includes IQ Element technology. This innovative feature allows for more precise temperature control, which is key to successful convection oven cooking. Its five quartz heating elements provide fast heat-up and cooking temperatures, while three easy-to-install racks provide the versatility needed to prepare virtually any dish.

There are also additional technologies for home use. The Smart Oven feature means the 1.8kW power can be adjusted to facilitate a wide range of cooking options.

Technical characteristics of the furnace:

1. Power 1.8 kW.
2. Quartz heating elements.
3. 9 cooking modes.
4. Weight 31 kg.
5. LCD display on the front panel.

The Element IQ system works like a control switch on the light panel, increasing or decreasing power as needed using a convenient knob on the unit control unit.

MEGA BAKERY series of convection ovens

MEGA BAKERY convection ovens are an analogue of the MEGA series combi ovens, but in a baking version (designed for 600×400 sheets instead of GN1/1). All MEGA BAKERY cabinets have adjustable humidification. For each model there is a choice of two types of control panel: mechanical panel (M) and electronic (D).