What is convection in the oven - the advantages of the mode

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

Good alternative

An air fryer is often called a smaller version of a convection oven: most often this device can be found in a household version. Its design includes a plastic stand equipped with an internal heater, a glass bulb (with a characteristic upper expansion) and a control panel. To install dishes, you can use one or several levels along the glass flask: its transparent surface makes it possible to visually control the cooking process. Inside the convection oven there is a familiar fan that blows air over the food being prepared.

Some air fryer models have a different design, which involves placing a heating element and a fan on the surface of the lid. Humidifiers here can also have an automatic or mechanical operating principle. Automatic systems consist of narrow tubes at the bottom of the device, in the area of ​​the heating element. When the air in the chamber dries out greatly, the container itself begins to evaporate water, filling the entire inner chamber with steam.

Advantages of a convection device

Are there any advantages to air circulation, or is this just another move by marketers? You can, of course, do without this function and put up with burnt buns, fallen sponge cake and soggy meringue. But anyone who has tried cooking in a device with convection will never give it up. Yes, this mode has a lot of advantages, and here are some of them:

• always uniform preparation of the delicacy, regardless of the weather, room temperature and other factors;
• the ability to cook food on two or more baking sheets at once, which will save time and energy;
• the menu scale for the oven will expand significantly.

In addition to baking and frying, you can use the air mixing mode for other culinary needs. Using it in practice:

• in a cold oven, turning on the convector, you can dry herbs without losing their flavor and medicinal properties, spicy roots, lemon zest, pieces of fruit, nuts, raisins, mushrooms, chopped vegetables. You can defrost food from the freezer;
• at a temperature of 155 degrees, crackers and pumpkin seeds are perfectly dried;
• at temperatures from 160 to 220 degrees, the convector will ensure uniform rise of any type of dough, from the lightest custard to dense shortbread. A large piece of meat, a chicken or turkey carcass will acquire a most appetizing crust, retaining juiciness and tenderness underneath;
• Dishes stewed in a pot turn out especially tasty, as does baked milk.

Thanks to the air circulation function, you don’t have to constantly look into the oven to prevent the dish from burning. At times when the mode is not needed, you can simply turn it off.

Always perfect baked goods

What is a convection oven? Operating principle and characteristics

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. The air is heated using heating elements. Next, fans built into the oven distribute it evenly throughout the frying chamber.

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?

Convection ovens can be found in the kitchens of various enterprises and organizations, in the food production sector, fast food and catering restaurants, mini-bakeries and mobile stalls.
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

Convection of hot air in the oven ensures uniform cooking.
At the same time, the high taste qualities of food and nutrients are preserved, and tasty and juicy dishes have an attractive appearance. 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

Convection ovens are professional equipment and are used for mass production of a wide variety of dishes.
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?

Many people mistakenly confuse convection ovens with combi ovens. The fact is that there are separate models of stoves with a special humidifying system. In them, water flows to a fan, which sprays it onto the heating element. The evaporation of water produces steam. The system is in demand in the production of bakery products. A combi oven is a more complex piece of equipment that creates a special microclimate and automatically controls temperature and humidity parameters.

Buy a convection oven

Apach Lab partners are ready to offer:

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

Our assortment includes models that differ in cost, size and individual functions.
The company’s specialists will select the best option, depending on the size of the establishment and the volume of food prepared. To choose the right convection oven for a restaurant kitchen or production workshop, you should first read the reviews of colleagues who are already using such equipment, as well as familiarize yourself with the selection of the most modern models in the catalog of our official website.

Still have questions? Need professional advice? You can always ask for help and get detailed answers. You can make an application by phone or by writing an email, or by filling out the form. We are open to mutually beneficial cooperation.

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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 in gas ovens

Convection ovens with gas supply are produced much less frequently than electric ones. They cost an order of magnitude higher. It is better to take such a stove from a well-known manufacturer, for example, Zanussi or Korting, since eminent companies care about their good name and, accordingly, the safety of their client. A gas oven with a convection mode must be designed so that when the fire is blown out, the gas supply is turned off to avoid poisoning. Air circulation in the gas model allows you to cook on several levels at once, which significantly saves gas and the cook’s effort.

Korting OGG 742 CRSI

What you can cook: cooking recipes

The purpose of a convection oven is to continuously circulate air and maintain a given level of humidity. These properties allow you to prepare airy and tender baked goods. Bake:

After you choose the type of oven, think about what you will cook in it. With its help you get:

• delicious caramelized vegetables;
• crispy fruit pies;
• juicy meat;
• pizza;
• and lasagna.

In addition, you can heat ready-made side dishes in it and bake semi-finished meat and fish products.

Here are a few recipes for dishes made using a convection oven.

Grilled chicken: how to bake meat?

For preparation you will need:

• four chicken breasts;
• three hundred grams of mushroom broth;
• and three cloves of garlic.

1. Chop the garlic with a knife.
2. Then place the fillet on foil, sprinkle with garlic, pour over the broth and wrap.
3. Pack chicken breasts wrapped in foil in a sealed, heat-resistant bag and place on a rack in an oven preheated to 190°C.
4. In thirty minutes the dish is ready, you can take it out and eat.

How to bake chicken in a convection oven is described in the video:

Red fish with greens

• four pieces of red fish fillet (trout, salmon);
• two tablespoons each of lemon juice and low-fat yogurt;
• one tablespoon each of warm margarine and finely chopped onion;
• a pinch of dried rosemary, salt and pepper;
• and a tablespoon of olive oil.

1. Next you need to prepare the sauce. To do this, combine all the ingredients except the oil and stir thoroughly.
2. Then lubricate the outer part with the mixture and the inner part with oil.
3. Wrap in foil and place the fish on a rack in a preheated oven to 190°C.
4. Bake for twenty minutes, then remove, unwrap and eat.

An alternative recipe for cooking red fish in a convection oven is presented in the video:

Study this topic, ask for advice and ask the opinions of more experienced convection oven users. You will discover how many delicious and healthy dishes you can prepare. Now many manufacturers include a convection mode in built-in home ovens or in conventional mobile ovens. Cook and enjoy the taste of your favorite dishes!

Just like a regular oven, a convection oven

, has a heating device for dry heating in order to obtain a golden crust.

Difference between conventional and convection ovens

is that a convection oven has a hair dryer that circulates hot air in the oven chamber. The circulating hot air creates the most suitable temperature in the oven chamber.

For baking, this mode is used after preheating the chamber. Especially successful in this mode are baked goods such as cream puffs, scones, biscuits, puff pastries, baked goods, crackers, as well as various casseroles that contain little liquid.

Double convection ovens

Some oven models have two convectors. They are located one above the other. Such models are found, for example, in the Samsung line. The manufacturer claims that such models are more efficient in operation; each convector processes its own level. Of course, the cost of such devices differs significantly from others. When purchasing such a stove, you need to seriously consider whether you need such an option as having two convectors?

Double convection oven

Moist convection: what is it?

Wet convection is an innovative technology. Thanks to the presence of a water container located on the back wall or in the door, not only air circulates in the oven, but also steam, which is converted from water by a special generator. With this function, baked meat or pastries will never be dry. Lovers of healthy food have the opportunity to cook “steamed”. During steaming, droplets of fat are released from the food, which will subsequently become a crispy but harmless crust, and the food will retain vitamins and beneficial microelements.

Moist convection can be used:

• when preparing meat, vegetable dishes, baked goods;
• heating prepared food;
• sterilization of marinade jars and baby bottles.

Miele H 6160 B – excellent results

Boiler and injection convection ovens

Based on the method of steam generation, there are two types of furnaces:

1. Boiler furnaces with a built-in steam generator.

Boiler convection oven

2. Injection furnaces, in which steam is generated by direct injection of water onto the tubular electric heating element of the furnace.

Injection convection oven

The boiler steam generation system is more common due to its simplicity and accuracy. It allows you to immediately determine the required amount of steam without calculating the amount of water required to produce a given amount of steam.

An important factor that extends the service life of a steam convection oven is its protection against scale. To prevent scale formation in a convection oven, special softeners are used, through which water is passed before steam is produced.

The boiler steam convection oven has one drawback - its high price. Therefore, injection units have been developed and produced. They completely replicate the functionality of boiler furnaces, being their inexpensive alternative.

Steam in injection devices is formed directly in the working chamber when water hits the hot surface of the heater. When using the combined operating mode of a convection oven, regulation of the amount of steam in injection ovens occurs no worse than in boiler ovens. In other respects, injection convection ovens are in no way inferior to boiler ovens. Taking into account the fact that prices for this type of unit are lower, injection convection ovens are increasingly being purchased for the kitchens of professional chefs.

Description of Abat convection oven models

What do the icons on the oven mean?

The icons on the oven can be easily deciphered by looking at the technical data sheet of the device. Some of them are applied directly to the oven itself, some are only in the technical data sheet of the device.

If the oven is mechanically controlled, it has a degree scale and a timer.

If the oven has an electronic-mechanical control, the temperature and time scales are more accurate.

In an oven with touch control, LED icons are located on the LCD display

Designations for ovens

As a rule, the symbolic icons of different oven modes from different manufacturers are designated the same way.

Best Household Convection Ovens

The most popular group of products includes compact convection ovens with a volume of up to 65 liters. They have balanced characteristics and an average, relatively affordable price.

Steba DG 40

5

★★★★★ editorial assessment

100% of buyers recommend this product

The spacious and functional model DG 40 from Steba combines classic, convection, grill and steam baking options. The oven is equipped with a spit for two chickens, a grate, a baking sheet and a tray for fat and crumbs.

The oven is equipped with electronic control with a display. 49 automatic programs allow you to prepare dishes from all cuisines of the world. The heating temperature can be adjusted within 230 degrees. The convection oven has a 7 hour timer. Thanks to effective thermal protection, it maintains temperature better and consumes energy more economically.

Advantages:

• Availability of grill;
• Cooking with steam;
• Fifty automatic programs;
• Touch control;
• Timer for 7 hours;
• Good thermal protection.

Flaws:

High price.

The ultra-modern model Steba DG 40 is a convection oven, electric grill and combi oven in one housing.

Gemlux GL-OR-1845

4.9

★★★★★ editorial assessment

95% of buyers recommend this product

The Gemlux multifunctional oven allows you to bake, grill, prepare yogurt and many other dishes. It has a spacious internal volume and is equipped with a rotary spit, baking tray, wire rack, and a tray for fat and crumbs.

The built-in thermostat allows you to adjust the temperature in the range of 30-250 degrees, and 8 automatic programs allow you to conveniently prepare the most popular dishes. The oven is equipped with rotary controls with digital displays.

Heating elements increased in volume by 20% guarantee quick heating of the oven. And the laminated glass door provides better thermal protection.

Advantages:

• Grill with spit;
• Large capacity;
• Thermostat;
• Automatic modes;
• Increased sizes of heating elements.

Flaws:

Large dimensions.

With all its advantages, the GL-OR-1845 oven from Gemlux has a relatively affordable price, but it will require enough free space in the kitchen.

Panasonic NU-SC101

4.8

★★★★★ editorial assessment

90% of buyers recommend this product

The NU-SC101 convection oven from Panasonic uses the latest technology. It has a touch control panel, is equipped with a digital display and an electronic timer. The internal volume of the oven is 15 liters, and the set includes a grate and a baking tray.

The model is capable of steaming and sterilizing dishes. In just 20 seconds it begins to produce steam, and in 3 minutes it heats up to 100 degrees. In convection mode, the oven operates within 100-230 degrees. There are also 13 automatic cooking modes.

Advantages:

• Built-in steam generator;
• Fast heating;
• Digital display;
• Touchpad;
• Electronic thermostat.

Flaws:

Small capacity.

The compact and functional model NU-SC101 from Panasonic can replace a convection oven and steamer in a cramped kitchen.

BBK OE5562MC

4.7

★★★★★ editorial assessment

86% of buyers recommend this product

The main advantage of the OE5562MC model from BBK is its capacity. The chamber volume of 55 liters allows you to prepare a large number of dishes. The oven has simple mechanical control via rotary switches, which significantly reduced the cost of the model.

The convection oven is equipped with a top grill, but a spit is not included. It has a thermostat that allows you to adjust the cooking temperature within 100-250 degrees, and a timer for 120 minutes.

Advantages:

• Large volume;
• Simple controls;
• Grill;
• Timer and thermostat;
• Low price.

Flaws:

The skewer is missing.

The OE5562MC convection oven from BBK is suitable for preparing meals for a large family.