GP | Possibilities of convection ovens and their application in professional gastronomy

The convection oven appeared in professional gastronomy in the interwar period, i.e. in the first half of the 20th century. Since then, it has been a device that has been constantly modernized, and along with its development, the function of steaming and using steam was added to it, and this is how the convection-steam oven was created.

However, we will focus on the convection oven, which in its classic form without the steam function is still eagerly used in professional gastronomy. What dishes can be made with it, what makes it easier in the kitchen and what possibilities does it give? We will try to describe it all in the article below.

 
GP | Professional convection oven - general construction and method of work
A professional convection oven, i.e. an oven for use in professional gastronomy, is a huge device with many large dimensions and a multi-storey structure. It has a complete control system that allows you to control:

• temperature inside the chamber,
• air supply inside the chamber,
• baking time for individual dishes,
• the rate of increase and decrease of temperature in the chamber.
   

The possibility of such precise control of the convection oven makes it possible to simultaneously bake a large number of various dishes in it.

The oven itself looks similar to a catering oven. It is a tall "tower" consisting of several floors. Such design and construction allow simultaneous baking of even several dishes at the same time, without the risk of flavors and aromas permeating each other. The convection oven, like the more popular and newer combi steamers, has an air supply and intake system. In this way, the heated air is forced into the chamber and is responsible for the thermal processing of the dishes. The difference is that the pressurized air into the chamber works horizontally, not vertically.

The way a convection oven works is very similar to that of a classic oven. Powered by electricity, it converts it by knitting the heaters into heat. Powerful fans force the heated air into the cooking chamber, which is then drawn back into the circuit, cleaned with filters, and reheated and forced into the cooking chamber.

 
GP | Convection oven dishes - tasty, aromatic and healthy
Why do chefs in professional restaurants always make a convection oven in the kitchen a must? Mainly because:

• it significantly speeds up the work, enabling simultaneous baking of many, often varied dishes,
• provides the possibility of thermal processing without harming the taste and smell,
• enables baking, frying and thermal processing without the addition of fat.
   

The above three features are just a drop in the ocean. The convection oven is a device with great possibilities, just like its modernized next combi steamer. Convection oven dishes are always aromatic, tasty and healthy. Aromatic, because the smells of individual dishes do not permeate, proper configuration of the oven enables cooking many different dishes at the same time. Healthy because it is fat-free, and tasty - because the convection oven ensures the perfect consistency of the dishes, keeping their crispness and juiciness at the same time. The convection oven is therefore indispensable in the kitchen, where the chef is primarily concerned with quality and versatility, because the possibilities of convection ovens are huge.

Convection oven gastroprodukt.pl