Convection is one of three types of heat transfer used in cooking. Hot air convection ovens are the most common example, but convection technology has been added to many other types of commercial ovens to speed cooking and improve results.
Three Types of Heat Transfer
- Radiation – Occurs when food is hit by waves of heat (infrared) generated by burners or heating elements. There is no direct contact between the food and the heat source.
- Conduction – Occurs when food comes into direct contact with a heat source, such as the bottom of a frying pan or the surface of a griddle.
- Convection – Occurs when a heated medium, such as air, steam, or liquid, is put in motion around the food being cooked. In the case of ovens, a fan circulates either heat or steam inside the cooking compartment. With liquids, convection occurs by stirring the pot, or by allowing it to reach a rolling boil.
Convection Ovens
- Basically, a traditional oven with a fan inside that circulates hot air around the food.
- Cook 25% faster and at lower temperatures than traditional ovens.
- Cook evenly and rely on dry heat for superior browning but can dry out some foods.
Convection Steamers
- Operate on the same principal as convection ovens, only using steam.
- Do anything a traditional steamer can do, only faster.
Combi Ovens
- Highly versatile, they cook with convection heat, convection steam, or both together.
- Save space and money by consolidating cooking functions into one piece of equipment.
- Cook faster and at higher temperatures without drying food out.
- Moisture content of food is maintained so food yields are higher.
- 30% more energy efficient than traditional ovens.
Convection Microwave Ovens
- Combine convenience and speed with small footprint.
- Convection hot air eliminates hot spots and allows microwaved food to be browned.
Impringer Ovens
- Multiple air jets direct high-pressure hot air directly onto food.
- Commonly used in conveyor style ovens and speed ovens.
