PANTHEON’S CONVECTION OVENS PROVIDE RELIABLE RESULTS TIME AFTER TIME
Convection ovens are a must have in most kitchens and food operations as they have several advantages over both combis and microwaves
The fan-circulated hot air they generate is ideal for producing consistently good, crisp, golden-brown exteriors on baked goods, roasted vegetables and meats. Their ability to maintain consistent dry heat and even airflow is especially valuable in situations where baked goods predominate.
Make sure you do your homework on the capacity you’ll need going forward and, if in doubt, size up slightly. Also, consider gastronorm compatibility; the number of fans (twin fan models will heat up faster); a glass door and internal lighting (so that you can monitor results without needing to open the door) and, finally of course, cost.
In a world of technical advances, for many operators, the sheer simplicity of using a convection oven makes sense. They’re uncomplicated and usually have simpler controls and fewer functions than combi ovens, making them very user-friendly and reliable in busy operations. And they often have more internal space for gastronorm trays compared to combis of a similar size.
As well as that, convection ovens are more basic and generally need less maintenance than combis making them cost effective in terms of repairs and servicing.
Further information:
Sandro Wulkan. Pantheon
Catering Equipment
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