My watch list  

Convection oven

Convection ovens or fan ovens or turbo ovens augment a traditional oven by circulating heated air using a fan. The actual fan motor is in a separate enclosure to keep from overheating. Food warms faster in a convection oven since the moving air strips away the thin layer of air which otherwise would surround and insulate the food. Technically, all ovens have natural convection currents, a lot depending on food placement and position of the heating elements. For this reason a more accurate term would be "forced-convection oven." The popular term, "convection oven" could therefore be construed as a shortened version of this more precise name.

Additional recommended knowledge

By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus food may bake more evenly.  With a convection oven there will be about a 25 to 30% reduction in cooking temperature and a 21% reduction in cooking time, compared to a conventional oven (however this comparison depends on certain factors, such as how much food is being cooked at once or if airflow is being restricted by using an oversized baking tray for example).[citation needed]

Many convection ovens also include a proofing capability using the same fan but at a much lower temperature. A residential double oven will often include the fan capability in only one of the two ovens.[citation needed]

Convection microwave ovens combine a convection oven with a microwave oven to cook food with the speed of a microwave oven and the browning ability of a convection oven.

Another form of a convection oven is the commercial impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food which usually passes through the oven on a conveyor belt. Air flow rates can range between 1-5 m^3/s. Impingement ovens can achieve a much higher heat transfer than a conventional oven.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Convection_oven". A list of authors is available in Wikipedia.
Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE