Convection and steam convection ovens. Convection ovens are compact assistants in your kitchen. What are the differences between a convection oven and a combi oven?

Opening your own bakery, confectionery shop, and producing fresh bread for sale/own consumption requires the acquisition of special professional equipment. A convection baking oven allows you to speed up and modernize the process.

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Purpose

Professional or household devices with a convection function are used for cooking:

1. Bread (from any type of flour).
2. Baked goods (buns, muffins, cookies).
3. Pies (open, closed).
4. Cakes.

The system uses air flows and distributes it evenly inside. The heating elements are located in the devices in two positions:

• At the top of the structure.
• Bottom (in ovens and mini-ovens).

The circulating air heats up more strongly in these places and mixes with the part located in the middle, ensuring uniform baking of bread and flour products.

Convection allows you to bake several baking trays with ingredients at the same time, which:

• increases productivity;
• saves time;
• improves the quality of finished products.

The trays are installed anywhere - the result will meet the standards and requirements, the dough will be completely baked and will not burn.

Operating principle and device

A modern professional baking oven is a staple element in bakeries. Features of use: during the baking process, the middle remains soft, the crust turns out crispy and golden brown.

The operating principle of the device is convection. The heated air is forced and evenly distributed inside the chamber. Heating is carried out by heating elements, distribution - by a circulation fan.

Air currents are constantly moving. An electric fan (mounted in the rear wall) provides movement. Heated air does not accumulate below/above and creates uniform heat at any level. The result of the work: there is no danger of serving raw/burnt bread.

Heating principle

Unit design:

1. Housing (heat-resistant metal).
2. Frame shelves.
3. Support frames (baking trays are installed).
4. Gasket (perimeter).
5. Control Panel.
6. Door.
7. Heating element (heating element) - located inside the housing, next to the walls, running along the entire perimeter.
8. Fans (built into the case)

The capacity, number of fans and heating elements depends on the size of the oven.

Varieties

By purpose

The commercially available convection bakery oven is manufactured with different functionalities.

They are divided into:

• Production models.
• Stoves for domestic use.

The volume of the oven (for home use) is 20-25 liters. Baking trays – 1-3 pieces.

Industrial/manufacturing used in:

• Bakeries.
• Cafe.
• Restaurants.
• Pizzerias.
• Confectionery shops.

Volume – 400-600 liters, dimensions and weight are large.

Availability of a humidifier

Professional units are divided into several groups:

1. With steam humidification system.
2. Without steam humidification system.

An industrial convection oven with steam humidification is ideal for making pastries, bread, and bakery products. Features that the steam humidification system allows you to achieve:

• Pomp.
• The softness of the baked dough.
• No drying out.

Baking tastes better with a steam humidifier

The system operates in manual or automatic modes. In the first case, water enters the chamber when pressed (mechanical action on the button), in the second - without human intervention. The water is evenly distributed throughout the chamber and enters the fans, which regulate the amount of liquid. An automatic steam humidifier requires setting the desired parameters - then the entire process is controlled by the system.

Ovens with steam convection function:

1. Injection (water sprayer and heating element installed).
2. Boiler rooms.

In boiler furnaces, steam is formed - liquid is injected into the chamber of the unit from a container of water.

Power type

By type of energy used in work:

• Gas.
• Electrical.

Gas furnaces use natural gas as fuel. They differ from electric ones:

• Productivity.
• Power.
• Durability.
• Economical.

Accordingly, in 95% of cases, the operation of such models costs the owner much less.

Control type

According to the type of control, furnaces are divided into:

1. Mechanical (there are buttons on the external panel for entering operating modes and programs) - simple, affordable, easy to operate, have many programs and functions, reliable - ideal for home use.
2. Sensory.
3. Electromechanical - there are built-in indicators on the case, mixed-type control. You can get information about humidity, set temperature, remaining time until the end of bread cooking.

In touch devices, controls are located on the display. Additionally, the device comes with a remote control.

Advantages and disadvantages

Knowing the advantages and disadvantages will help you make the right choice of unit. The main advantages of ovens with convection function:

• Compactness (small size and dimensions).
• Availability of different price categories (the user can choose a convection oven option that suits the price).
• Uniform baking of bread and rolls.
• Good indicators in terms of the appearance of the products produced and their taste.
• Saves time on cooking (the amount is determined by the number of baking sheets and the volume of the chamber).
• Wide range of models (can be used at home, in large enterprises and in small bakeries).
• Operating the device is simple and straightforward.
• Attractive appearance of most stoves.
• Quick temperature selection and ability to maintain it.

Flaws:

• The set of functions is different (not every model has a sound signal, delayed start, temperature conditions and the number of dishes differ).
• Some stoves are expensive.

Energy consumption depends on the manufacturer and price segment.

How to choose?

Knowing the quality assessment criteria will allow you to make the right choice. Personal preferences regarding functionality are taken into account. Main parameters:

• Dimensions of the device (need to know in order to calculate the installation space in the bakery).
• Steam humidification function (present/absent).
• Type of steam humidification (manual, automatic).
• Built-in functions and programs (help you set up and select the required baking cycle).
• Heating power (determines the time spent on cooking).
• Type of power source (gas, electricity).
• Match the design of the oven and the interior of the bakery/house.
• Accessibility and ease of use (the control panel should be clear).
• Ease of use of programs and maintenance.

Mechanical models are the most reliable and durable. An excessive number of functions affects the cost, but not all of them are used in the work.

Review of 10 models

A review of popular models of convection ovens will help you make the right choice:

The choice of model depends on the available budget.

Operating rules

A purchased convection oven with or without steam humidification needs to follow the operating rules:

• Warming up before the main operating cycle (15 minutes) to a temperature of 35 degrees.
• Filling levels - from the center.
• Do not overload the unit (place more baking trays).
• It is not recommended to open the door (the thermal regime is disrupted).
• Disconnect from the power source for the cleaning period.

Abrasive agents are not used during cleaning.

Conclusion

Commercially available convection ovens, which vary in price depending on the manufacturer's feature set, are the ideal solution for a bakery. The cost of most units is affordable.

Convection ovens have a specific heating and cooking system gastronomic products. It consists of continuous circulation of hot air through the chamber, which makes the heat treatment process much faster and easier. Also, this principle creates an appetizing golden crust on dishes, makes the products juicy, soft and allows them to preserve their excellent aroma.

It is important to highlight a number of advantages of the presented class of devices over other installations:

• Convection ovens prevent burning of prepared semi-finished products;
• have increased productivity and productivity;
• provide the same temperature regime in the chamber due to the circulation of heated air;
• allow you to more quickly serve the flow of visitors due to the speed of work.

A convection baking oven is a universal piece of equipment needed in a professional kitchen of a catering establishment. With its help, you can prepare various confectionery and bakery products without high energy costs.

Features of a convection oven

The convection roasting oven is a popular appliance. The number of baking trays is selected depending on the needs of the enterprise. Installation Features:

Its small dimensions make it possible to install the oven for baking in restaurants, cafes, professional mini fast food establishments and stalls, homes and cottages. Cooking occurs at relatively low temperatures due to the uniform distribution of hot air by reversible fans. Heating is provided by high-quality heating elements. The control panel allows you to regulate the temperature and cooking time of bread, pastries, and other products. Many models have a timer to control the preparation of baked goods and other dishes.

The stainless steel cabinet body is easy to clean and does not corrode due to moisture. The handle is heat-resistant and does not heat up while the oven is operating.

Our online store offers you to buy an electric convection oven in Moscow at the best prices. The catalog provides information about each product, photos and technical specifications. The manager will help you place your order and specify the delivery time. To consult with a manager, call:☎

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 control;
• 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.

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 assembly.

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 alert
• 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