Convection Ovens
Posted: 16 January 2013 10:27 AM   [ Ignore ]
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Hi Folks, I produce professional convection ovens and I’m available to answer any and all of your questions about cooking with a convection oven.

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Chris

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Posted: 18 January 2013 03:57 AM   [ Ignore ]   [ # 1 ]
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Hi Jeanne,

Don’t you worry about asking me questions. I signed up for this reason.

If a professional oven is more than 5 degrees off it is not working properly. My ovens have a variation of 2-3% in temperature with a manual control and with a digital control 1-2% variation. Maybe 25 degrees variation in temperature is normal for Blodgett but not for me. You have even baking with your convection oven because of the air flow keeping the temperature even throughout the cooking chamber. For the gas oven problem I don’t have a solution but my buddy produces gas ovens and I will ask him what can be done.

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Chris

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Posted: 18 January 2013 08:58 AM   [ Ignore ]   [ # 2 ]
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Jeanne, I spoke to my friend that produces gas ovens and he doesn’t have any good news for you. He said that gas ovens either have a good burner that distributes the heat well or they don’t. He said that apart from buying a new gas oven he doesn’t have any advice to give you to solve this problem.

Sorry.

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Chris

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Posted: 19 January 2013 07:19 PM   [ Ignore ]   [ # 3 ]
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Hi - thanks for being here! My electric oven is being repaired for extreme fluctuation of temp. so I cannot use it at present.
I have had a Breville Smart Oven sitting here for 2 years and finally today I decided to use it to make one of Rose’s recipes for sponge cake. I have spent the most part of the day trying to find out if one can even bake a cake in this machine and I have not come up with an answer. I co not know if I should use the convection feature and lower/higher temp for the convection baking. Also whether to set it on the bottom or middle rack. I guess I could just go ahead and do it to find out, but am just loathe to put time and ingredients to a taste tohat may not even be possible. Do you have an idea?

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Posted: 22 March 2013 07:18 AM   [ Ignore ]   [ # 4 ]
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A convection oven (or fan-assist oven, fan oven) is an oven that has fans to circulate air around food. Conventional ovens, which do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. In contrast, the fans in convection ovens allow more heat to be transferred via convective heat transfer. Fans help distribute heat evenly around the food, removing the blanket of cool air that surrounds food in an oven, allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven.

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Posted: 26 March 2013 01:50 PM   [ Ignore ]   [ # 5 ]
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Hi everyone,

This thread is timely for me, and I appreciate the discussion so far! I have been using a 5-rack professional convection oven (in a commercial kitchen), which has worked wonderful for my pies and pastry. I would really love to duplicate the even golden brown crust at home. My home oven does not have a convection feature but I know I can invest in the countertop Breville Smart Oven that Rose featured on her blog as a supplement to my gas range/oven.

However, the Breville is very small (only 12"x 12”) and not large enough for a standard half sheet pan.  My husband also really wants to me look into getting a full-size replacement for our current range & oven that has convection. The only convection ovens I have used in people’s homes were pretty wimpy (nothing compared to the commercial 5-rack wind tunnel).

Does anyone have any recommendations for full size ovens with convection intended for use in a home kitchen?

Your thoughts & advice much appreciated!

Rachelino

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Posted: 26 March 2013 02:41 PM   [ Ignore ]   [ # 6 ]
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Hi Charles! Thanks for your reply! By wimpy, I meant that the oven did not seem to have a very even heat distribution. I could do without the super-load wind tunnel noise.  smileHere’s an example, in my commercial kitchen, the convection oven will brown my pie pastry very evenly, and things usually bake at least 30% faster (more in the case of full-size pies) than in a home oven.

The home ovens I have used with convection features don’t seem to perform better than my home oven (without convection), and I haven’t been gotten that nice, even golden brown crust. But I have only tried a few, and am sure good ones are out there. The reason I am asking for advice in this forum is that I was hoping others might have experience with them.

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Posted: 28 May 2013 02:03 PM   [ Ignore ]   [ # 7 ]
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I am currently in the process of taking a home bakery business commercial and going to make my big-ticket purchase of a convection oven.  It will be used primarily for cakes, cupcakes and sugar cookies.  Do you have any knowledge, suggestions for particular brands, types, or general guidelines? 
I was also particularly interested in gas vs. electric.  The salesman at the restaurant supply store said that bakers preferred gas, but he wasn’t a baker so I’m asking for the professional opinion!
Any knowledge gleaned would be particularly helpful!
Thanks!! cheese

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