Convection oven - what it is, operating principle, review of models with description of functions, photos and cost. Convection - what is it? Mini-ovens with convection Convection ovens should be selected taking into account a number of criteria

A convection oven is essentially a large oven. But in it, unlike a conventional oven, food is cooked much faster, and the beneficial properties of dishes and baked goods are better preserved. The advantages of working with convection ovens stem from the fact that the principle of their operation is based on the technology of uniform circulation of hot air.

Thanks to this original engineering solution, a convection oven is superior in all respects to a conventional oven. These devices are already available in almost every restaurant or cafe. Many professional chefs, when looking for a job, make it a requirement that they have a convection oven in their business.

The first models appeared in the late 70s of the last century. They were far from perfect, but over time, manufacturers eliminated all the shortcomings. A large number of models designed for professional use have appeared. With proper maintenance, such equipment can be used for a long period of time.

What is a convection oven for?

The convection oven is used for preparing meat and fish dishes, as well as bakery products. It can work with frozen foods and semi-finished products, and efficiently heat ready-made dishes.

Food is prepared in the shortest possible time with minimal energy consumption. Enterprises save on creating dishes, but do not lose quality. This decision has a positive effect on pricing policy.

The combination of convection ovens with proofers deserves special attention. This tandem allows you to create a full-cycle technology for preparing a variety of bakery products. The equipment is able to fully control the cooking process, maintaining optimal temperature conditions.

The Apach Lab website presents industrial models of famous world brands - tools for real craftsmen. Professional equipment is designed for a long service life. It is distinguished by high performance characteristics and reliability.

Working principle of a convection oven

The principle of convection makes it possible to ensure forced air exchange and uniform heat distribution in the working chamber of the furnace. Heat is generated by special heating elements, or heating elements, installed in the working chamber.

To distribute the temperature evenly, several fans are placed in the chamber. Hot air circulates throughout the entire volume, all products or dishes receive heat in the amount necessary for proper cooking.

Description and characteristics of a convection oven

Furnaces vary in power, size, performance, working volume, functionality and price. On our website you can find characteristics, descriptions and photos of specific models.

Compact models are available that do not take up much space when installed. Installing and putting such a furnace into operation will also not take much time.

There are mobile models that can be moved indoors.

Advantages of convection ovens

• acceptable price;
• possibility of universal use;
• simple and convenient maintenance;
• various modes;
• performance;
• easy controls;
• high quality dishes.

What are the differences between a convection oven and a combi oven?

Buy a convection oven

• Individual approach to each client;
• affordable prices;
• favorable terms of supply of equipment;
• wide range of models;
• quality guarantee.

The smell of fresh bread, rolls or French baguettes is unlikely to leave anyone indifferent, especially if the baked goods were made in convection ovens. Such ovens allow you to achieve exceptional taste in dough products. The fact is that the circulation of hot air inside the device ensures uniform cooking at low temperatures, which, on the one hand, saves time and money, and on the other hand, shows better results compared to traditional ovens.

In addition, they can also be used in preparation:

• frozen semi-finished products;
• heating ready meals;
• preparing dishes from meat, fish and vegetables.

Main advantages of convection ovens

Most chefs who have installed convection ovens in their kitchens often wonder how to handle them and whether there are any benefits from them. Similar questions come from ordinary people who want cook food using convection method, but unfortunately, they do not understand the advantages of this device. But there is nothing tricky about it, you just need to start cooking in a convection oven once and after some time the understanding will come by itself along with the first results: juicy meat with a golden brown and very tasty crust or evenly baked cookies.

What can we say about entrepreneurs who run their own catering establishments? After all, having your own bakery production significantly increases the authority of a restaurant, cafeteria or coffee shop. Purchasing a convection oven will be the best choice for such establishments that want to offer their customers their bakery products, which will baked on advanced equipment with maximum performance parameters.

Compared to a traditional bread oven, a convection oven has several reverse-motion fans that work together with powerful heating elements. In this way, high-quality baked goods are achieved without burnt spots and unbaked centers, since the constant circulation of hot air streams allows you to speed up the baking of dough products due to the uniform distribution of temperature at each level of the oven.

In addition, it is worth noting compact dimensions convection ovens, which allows them to be used in environments with limited space such as kiosks, mini-bakeries or stalls, which often sell frozen puff pastries, waffles and pizza. Considering the above advantages, let's highlight the main advantages of these devices:

• uniform baking;
• quick set and maintenance of temperature inside the cabinet;
• quick cooking;
• compact dimensions;
• high level of productivity;
• acceptable cost.

And the fact that convection ovens heat up very quickly allows you to significantly save money and preserve all the beneficial substances in the products.

When choosing equipment for both business and home needs, it is recommended to turn to time-tested manufacturers, since a home-made oven cannot be certified according to GOST and other quality standards. In addition, it is also worth paying attention to the functionality of the model and comparing it with your needs and future volumes. Judge for yourself - what's the point of overpaying for unused functions?

The doors deserve special attention. Often these ovens use double glass with an air gap, which allows for natural convection of air between the panes and cools the outer glass. Natural ventilation also minimizes heat loss and makes it possible to visually monitor the baking process.

• attractive design;
• convenient and understandable controls for everyone;
• uniform baking;
• the model must be easy to maintain, including hard-to-reach places;
• the stove must be made only of high-quality materials that have passed the appropriate certification;
• the presence of additional equipment such as steam condensers, exhaust hoods, slow fermentation cabinets.

In convection ovens, you can use up to four standard baking sheets or GN 1/1 standard gastronorm containers (530x325). And the set is the most useful functions and programs, which make it easier to prepare dishes, looks like this:

• automatic start;
• sleep mode;
• independent setting of cooking modes;
• presence of backlight;
• extractor for moisture and air;
• temperature probes;
• an option that allows you to preserve and improve the internal structure of products.

The “correct” convection oven

It is worth understanding that not every convection oven can be considered “real” and baking results largely depend on the specific model. Convection ovens are considered the best with ring heating element, since in them the heated air is distributed in the furnace cavity. What does it mean? The fact is that these ovens have a heating element that is located next to or around the fan on the back wall of the oven. It also heats the air to the required temperature before it enters the chamber.

In most models, the heating element is shielded or covered with a panel that directs air, which is sucked in by a fan, bypassing the heating element, and then falls into the stove itself.

Models of convection ovens without a ring heating element around the fan often cook dishes less evenly, and the fan itself is installed outside and blows unheated air inside, thereby randomly mixing hot and cold air. In other models, the fan is located inside the oven, but because of this the air is heated unevenly. If the heating element is located at the bottom, then there will be hot and cold places inside the oven. Therefore, if you previously owned a convection oven, you were probably disappointed in it, because only in recent years have manufacturers begun to make truly real convection ovens with the appropriate functions and a ring heating element for the convection mode.

As for more specific models of convection ovens, the undisputed market leaders are Italian manufacturers who have managed to combine a high level of productivity and reliability, safe operation, long-term operation, economical energy consumption and advanced technologies.

After choosing and purchasing the desired model, you should make sure that it is used correctly, since only in this case the longest possible service is guaranteed. So, before starting use, the oven should be warmed up within 10-15 minutes. Overloading the equipment is unacceptable, as it can increase the cooking time and even ruin the food. Open doors only when necessary and close them as tightly as possible.

Steam injection ovens

A separate item worth mentioning is a rather original type of professional baking equipment, such as a steam injection oven. It is expensive and difficult to operate. Its main advantage is the ability to control the level of chamber humidity.

In addition, there are also options with steam humidification function, where water is supplied to the fan, which is then sprayed, atomized and turned into steam upon contact with the heating element. Often this function is in demand in the confectionery industry, namely when baking muffins, which allows you to give the product a glossy surface.

Humidification allows you to keep products from drying out for a long period of time, glaze them even in the first stages of baking, preserve all nutrients and thereby save a lot of time. Therefore, if the business is based specifically on bakery and confectionery products, then there is no way to do without steam humidification.

Steam convection ovens allow achieve excellent taste with minimal effort on the part of the cook, and therefore they are in great demand recently among catering establishments, regardless of size.

Well, and finally, some tips those who bought a convection oven and want to use it with maximum benefit for themselves:

Modern convection ovens are gaining increasing popularity among Russian consumers thanks to revolutionary technologies. Perhaps a mini-oven with convection will displace microwave analogues from the kitchen in the near future.

At the same time, cooking time is significantly saved, and heat transfer occurs through the movement of hot air, so the products are evenly processed on all sides.

To find out all the advantages of new compact equipment, learn the methods of its proper use, as well as the criteria for choosing such household appliances, you need to carefully read this article.

A convection oven with steam humidification is used by professional chefs; mainly similar equipment is installed in bakeries and confectionery shops where mass baking occurs. To prevent the finished dough from drying out when processed at high temperatures, a certain amount of steam is added to the process.

Compact convection devices are designed for cooking at home. In addition to baking, they cook meat, fish and poultry, but it is better to use a special food sleeve to avoid spattering the internal panels with grease, because some manufacturers use porous metal for finishing, which is much cheaper than stainless steel.

The difference between the finished product is its aromatic crispy crust, and under it you will find an incredibly tasty and aromatic dish, made with your own hands with the active help of a mini-helper. A survey of real users showed that such ovens are compact and easy to use, and there is no better alternative for baking homemade pies and cakes.

A universal tabletop oven is used for the following purposes:

1. Preparation of frozen semi-finished products.
2. Reheating previously cooked food.
3. Baking pies, pies, homemade muffins and cakes.
4. Cooking dishes from meat, fish, stewing vegetables.

An electric convection oven allows you to increase the speed of food processing many times over, allowing you to save on energy bills. This happens due to the fact that its heating speed is many times faster - in this it is superior to any electric oven in its class, while the food retains all the vitamins and the original beneficial properties of the products. Due to its compactness, a small tabletop convection oven fits harmoniously into the interior of any kitchen.

Kinds

Such equipment is divided into several types according to certain parameters, which significantly affect the final price. According to the humidification system, they are divided into 2 types:

• with steam humidification;
• without humidification system.

A steam oven is used for baking baked goods in confectionery shops and bakeries, as it prevents the finished product from becoming overdried. The dough rises quite quickly, and the products become airier, this is especially necessary when baking glazed buns; moistening is done at the very beginning of the baking process.

According to the method of steam generation, such devices are also divided into two types:

• boiler rooms;
• injection.

In the second option, steam is created by direct injection of water onto the heating element, and the first option is the most popular because of its accuracy and simplicity - there is no need to calculate the amount of water for injection. The disadvantage of boiler furnaces is their high cost, so injection devices were developed.

In addition, products are divided by capacity and control, since compact ovens for home baking do not vary much in volume, so we are primarily interested in the control method. It comes in two types: mechanical and electronic; in the first case, all parameters are set using rotary controls; such ovens are more reliable in use. Electronically controlled ovens make the work of chefs in large restaurants and cafes much easier.

Functionality

On the domestic Russian market you can find similar ovens with automatic programs that simplify the process of preparing food:

1. Automatic start.
2. Temperature probes.
3. Sleep mode.
4. Ability to program cooking modes.
5. Camera cooling function.
6. Extraction of moisture and air.
7. Built-in interior lighting.

Standard baking sheets are used; each product fits four baking sheets or racks.

Advantages and disadvantages

The main advantage of convection ovens is their simple operation. Experts highlight the following advantages:

• quite compact dimensions;
• democratic prices, which guarantees accessibility for all segments of the population;
• uniformity of baking;
• special taste qualities of prepared dishes;
• reduction of cooking process time;
• very high performance.

Quick warming up before starting work allows users to significantly save energy resources.
There are also minor disadvantages: the big disadvantage is that convection products cannot cook food in different ways. A small volume of prepared product at a time is also considered a disadvantage; if you load the chamber completely, it will take more time and energy consumption will increase noticeably.

How to choose

To choose the best convection oven for your family, you need to consider the following criteria:

1. Dimensions. Some steam models will be 1.5 times larger than a standard microwave, while others will be almost the same size or slightly smaller.
2. Power. The speed of cooking food directly depends on this parameter, so it is better to buy an oven of at least 1.3 kW.
3. Temperature: it should vary between 100-250°C.
4. The steam function makes all cooked foods more tender.
5. Programming. The required process is ensured by selecting the appropriate program, but such models are much more expensive than those with simple mechanical control. This function is used by professional chefs when working in large kitchens of elite restaurants.
6. The product should fit organically into the interior of your kitchen, so pay special attention to the design.
7. There are many manufacturers, and everyone tries to install a control panel that is understandable to consumers, but some make it a little more complicated, so choose an informative option that is clear at first glance.
8. Pay special attention to the quality certificate, which indicates what material the device is made of; if it is plastic, then only food grade, which does not release toxic substances when heated.
9. The model you choose should be easy to use and require minimal maintenance time.

Remember that additional features that manufacturers often offer increase the cost of the model.

Many models bear the inscription Made in China; do not be afraid that this is a low-quality product - many manufacturers known throughout the world, for example, Tefal, Philips, as well as domestic Polaris, REDMOND, have been producing small kitchen appliances in China for a long time. Production is much cheaper, but company representatives check the quality of the assembled models. Many Chinese companies have greatly improved the quality of their products, which are almost in no way inferior to European ones.

Rating or top 5 models

• Control: mechanical
• Capacity: 20 l
• Number of operating modes: 6
• Noise level: 55.4 dB
• Weight: 5.1 kg

• simple operation, easy maintenance
• excellent quality-cost ratio
• bakes perfectly in all modes

• no backlight

• Case material: stainless steel
• Power consumption: 1.60 kW
• Control: mechanical
• Capacity: 36 l
• Heating temperature range: 100-320°C
• Number of operating modes: 4
• Timer: 90 min, sound notification
• Dimensions: 510x340x310 mm
• Weight: 10.0 kg
• Warranty/manufacturer: 1 year/China

• compact, convenient, reliable
• good equipment, including grill
• bakes pies quickly

• short power cord
• The case gets very hot

• Case material: stainless steel
• Power consumption: 1.38 kW
• Control: mechanical
• Capacity: 20 l
• Heating temperature range: 100-250°C
• Number of operating modes: 6
• Noise level: 56.2 dB
• Dimensions: 455x350x350 mm (packed)
• Weight: 5.1 kg
• Warranty/manufacturer: 1 year/China

• bakes well with a golden crust
• you can cook any food, but only in your sleeve

Currently, on the household appliances market there are many analogues of ovens and various ovens for high-quality cooking. But recently, convection ovens have become increasingly popular.

A convection oven consists of a housing, a heating element (heating element) and fans built into it. The body is made of heat-resistant, high-quality metal. The heating element is located inside, almost close to its walls, and is continuous along the entire perimeter. Fans are needed for directed air circulation inside the unit. There may be several of them, depending on the size of the oven. Capacity is determined by the same.

Furnace control

Control may be electromechanical– a number of rotary mechanisms. Or it can be electric, push-button or touch. Temperature regulation can be either automatic (in accordance with the selected program) or manual, which will allow you to independently select the temperature and cooking time you need in your opinion. Information about the selected program, temperature inside the oven and air humidity (for new generation models) is displayed on the LCD display.

Kinds

Convection ovens are divided into: household and industrial.

Now let's talk about the pros. As already mentioned, this is high quality cooked food. Thanks to indirect exposure to high temperatures, dishes retain their attractive appearance and the entire vitamin complex.

Air circulation also plays an important role. Thanks to the fans, hot air will cover the dish and baked goods from all sides, preventing burning. But what about air humidity? The heating element greatly dries the air inside the chamber, therefore, the dish will not be juicy, and the baked goods will completely “deflate”. This fact is not encouraging.

Manufacturers of convection ovens have taken care of this too. There is an air humidification function. Water is poured into a special reservoir, and the oven injects a small amount of it either onto the fan or onto the heating element. The fan will spray the liquid throughout the chamber, and the heating element will convert it into steam and moisten the dish.

Humidity regulation can be done in three ways:

Another important advantage is the huge glass in the door. It will not only allow you to monitor the dish without opening the door, but will also protect the hostess or cooking staff from burns. The glass in such ovens is usually double-layered and has its own fan for ventilation and cooling.

Another nice little thing is the cooking time. Thanks to directed air flows and a heating element that forms a closed chamber, the cooking process will be much faster than in conventional ovens. And if it’s faster, it means less energy will be wasted.

Housewives also notice that the temperature in such ovens should be set 15-20 degrees lower than indicated in the recipe.

Application

Convection ovens have found their place in cafes, restaurants and pizzerias. Dishes are prepared much faster and retain an attractive appearance for the buyer, and due to the large capacity of industrial ovens, it is possible to cook a large number of dishes at once at one temperature.

Baking baked goods in such ovens is also very profitable; the baked goods will be fluffy and will not lose freshness for a long time. Recently, convection ovens have become more and more convenient to use. For example, delayed start, if you need to start preparations a little later. Sleep mode, which means maintaining a minimum temperature without cooling the heating element. And, of course, a sound signal indicating the completion of the cooking process.

Air fryer - an alternative

What is the difference between an air fryer and a convection oven? The difference is not that great, but it is still worth clarifying some points. Aeroglil is a smaller version of a convection oven, and is more suitable for home use.

The convection oven consists of a plastic stand with a built-in heating element, a glass flask slightly expanding at the top and a lid with a handle, a built-in fan and a control unit. The dishes are located on one or several levels along the glass flask, through which, by the way, you can observe the cooking process. The fan built into the lid performs the same function - circulating air inside. But there is also a different arrangement of mandatory elements.

Some convection ovens have both heating elements and a fan. are in the lid. Air humidification in convection ovens is carried out either by the cook himself or automatically. When automatically humidifying the air, the liquid should be in a narrow channel at the bottom of the air fryer, around the heating element. With a strong drop in humidity, the water from the tank itself will begin to evaporate and circulate steam throughout the internal volume. It is worth noting that air fryers are used only in the domestic sphere.

We can say that the air fryer is small and home analogue a conventional convection oven. Thanks to its small size, it will find a place in any kitchen, and thanks to its different designs, every housewife will find her own convection oven!

A convection oven is a type of oven that has high efficiency, is able to quickly heat a room and is economical in terms of fuel use. The shape of this furnace resembles a cylinder with pipes welded into the body.

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Principle of operation

Convection ovens can use almost any type of fuel to heat your home. This can be agricultural waste, firewood, fuel oil, pellets, briquettes, etc.

In fact, the type of fuel does not matter, because the principle of operation always remains the same and heating occurs due to the rapid supply of hot air through special holes in which pipes are welded into the body.

The supply of cold air is ensured by the fact that there are structures in the lower part through which cold air is drawn in. When the oven is heated to high temperatures, air circulation occurs very quickly.

Device

The heating design consists of several important elements:

• gate;
• mounting location for the chimney;
• surface for heating food (optional);
• convection pipes;
• secondary air supply jets;
• fuel supply door;
• gas guide flaps;
• holes for hot air outlet;
• grate;
• hole for cold air entry.

Species and types

The operating principle of such furnaces is the same, but there are several types of this design, which differ from each other in a number of characteristics.

Firebox type

1. Wood-burning (solid fuel). If this is a brick option, then it is a fairly large structure that is laid out in houses on a separate foundation. Their design initially includes convection channels next to the firebox. Essentially, an empty space and a hole at the bottom are left around the firebox, through which cold air will be drawn in. If these are metal structures, then they will not have much weight and require the installation of a foundation. They are already completely ready, so the buyer will only have to choose the appropriate option based on the thickness of the metal layer, as well as the dimensions of the structure.
2. Gas. There are also two options available here. This can be a stationary convection oven for cooking and heating the room. It is installed in a selected location in the room in such a way as to heat the house. There is also an alternative option in the form of a special fireplace that can be installed in any room. This design runs on bottled gas, but it is also possible to connect a main gas pipeline to this structure.
3. Electric convection oven. One of the most common stove options. They are also called electric convectors, which can heat a room very quickly and efficiently. The advantage of this type of design is the ability to transport it due to its compact dimensions and the presence of mains power.

Material

A convection oven can be made from materials such as:

Advantages and disadvantages

Advantages:

• no need to use electricity (except electrical);
• high level of efficiency, more than 80%;
• it is possible to control the level of combustion;
• There are options on sale for heating up to 100 or even more cubic meters;
• can be used for a home, cottage, hangar or change house;
• long operating time from one bookmark;
• high level of efficiency on any fuel;
• possibility to purchase an option with a cooking panel.

Flaws:

• some stoves can emit hazardous combustion products and are suitable for installation only in non-residential premises;
• if you want to install it in a residential building, it will be difficult to coordinate such an installation with firefighters;
• ash flies out through the pipe and pollutes the surrounding area.

How to choose?

To choose a quality device, you need to decide on your needs and pay attention to the option that best suits them.

For a summer residence, it is recommended to choose solutions that have a surface for heating food. For home use in small spaces, electric options are the best. They will be a mini oven with convection.

When purchasing, you should pay attention to such indicators as:

• power;
• dimensions;
• material of manufacture;
• presence of a hob;
• installation safety;
• fuel used.

Models for home

Conclusion

A high-quality home convection oven can be used both to heat a room and to cook food on a special panel. At the same time, a household convection oven has significant differences from one intended for industrial use. Household heating can heat up to 100 cubic meters. In rare cases, options up to 600 cubic meters are purchased, but this is only relevant for large private houses.

There is also a separate type in which food is prepared. This is a common technique for restaurants, but the principle of steam generation in it is the same as in standard ovens of this design. Before making a choice, you need to take into account your needs and the dimensions of the device, as well as determine the location for its installation.