The crucial to prosperous convection oven use is correct air circulation around the food. It’s therefore essential that the oven not be overloaded or improperly loaded. The foods is placed on pans, that are loaded onto shelves (racks) within the oven cavity. The number of racks is determined by the height of the foods being cooked. Like the cook-and hold oven, many convection ovens automatically hold food hot right after it is been cooked. The type and sophistication of controls are other critical decisions. Top-of-the-line models can run preset programs with variables of time, temperature, and internal fan speeds; but some operators really feel that when the controls are too complex, it limits who is capable to make use of the oven correctly.
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