Using commercial ovens in your restaurant or business is an excellent way to cook your foods quickly and efficiently. There are many different models of ovens available, but it’s important to know which one is best for your needs. Some of the major features you should look for include the temperature range, the venting options, and the cooking time.
Unlike traditional ovens, convection ovens circulate hot air through the cooking chamber, cooking food evenly on every level. This helps reduce cooking time by up to 25%. This method is a popular choice for restaurants and bakeries.
Convection ovens also help with food safety. A fan circulates the hot air, avoiding hot and cold spots in the cooking chamber. This can make baked goods crispier and flaky.
The oven is also efficient at cooking large quantities of food quickly. This means less time for cooking meals and faster meal preparation.
Many convection ovens offer programmable cooking options for ease of use. This can help chefs cook with confidence.
Convection ovens can be made of natural gas or electric. Natural gas is cheaper and easier to work with. It also has a lower operating cost.
Steam
Using steam in commercial ovens is an easy way to create a hot environment that will keep foods moist and help them retain the flavors, vitamins, and minerals they contain. It is also a healthy alternative to other cooking methods.
Steam in commercial ovens can be used for cooking a wide range of foods. This includes meat, fish, chicken, pasta, rice, vegetables, and more. Using steam to cook food can also help prevent flavors from transferring to other items in the oven.
Steam in commercial ovens is usually powerful and able to cook large quantities of food over several shelves. It is a great way to speed up cooking times and reheat food more effectively than a microwave.
Steam in commercial ovens also allows you to cook different foods safely side by side. Some chefs cook a variety of food items all at once in a steam oven. It is also a great way to lock in flavours and retain natural colours and textures.
Impingement
Using a patented triple-layer nozzle design, Precision Impingement delivers precise heat and consistent cooking results. This system can accommodate up to 1,000 unique cooking settings. Compared to a standard convection oven, this system decreases cooking times by 30 to 35 percent. The higher velocity air breaks up the bubble of cold air surrounding foods, providing even heating and improving reheat quality.
Impingement ovens can be used for many types of commercial baking operations. The system uses a plenum (air box), ventilation, and exhaust mechanism. Depending on the model, the system may include a steam supply.
In the patented Precision Impingement technology, the triple-layer nozzle design creates an even heating environment by using rapid jets of heated air. This high velocity air ensures that food is cooked faster, while retaining more moisture, and producing a crisper, browned surface.
Electric
Whether you’re looking for a Commercial Oven for your business or simply want to bake some cakes, there are some important factors to consider before you decide which type of oven to buy. When choosing an oven, you should consider the size of your kitchen, the type of foods you’ll be cooking and your budget.
If you’re in the market for a new Commercial Oven, you’ll need to decide whether to purchase an electric or gas unit. While both ovens have their pros and cons, a gas unit has the potential to reduce your running costs. However, gas ovens require a bigger upfront investment. Depending on your budget, an electric unit may be the smartest choice.
Electric ovens have a reputation for cooking foods more evenly than gas units. The main drawback of electric Commercial Ovens is that they take longer to heat. However, they are usually easier to install and maintain. They can also be safer to operate than gas units.
If you are interested in buying a commercial oven and other commercial kitchen equipment, visit MVO Catering Services.
