What is a convection oven. Convection and steam convection ovens

The presence of the steam humidification function will determine how much moisture the product loses during cooking. According to the type of steam humidification, manual and automatic are distinguished. In the first case, the cook independently chooses when to spray water by simply pressing a button.

In the second case, this process is automated. You can control cooking through a transparent door with double heat-resistant glass. Please note if the oven you are going to purchase has a self-cleaning function. If we were talking about a combi oven for the home, then you can do it on your own. But in a professional kitchen, where every minute is precious, this procedure will save not only time, but also the strength of the staff.

Taking into account all the above points, before buying, consider:

• dimensions;
• type of control;
• method of vaporization;
• number of levels;
• electric or gas type of power supply;
• the number of foods that can be cooked at the same time.
• power;
• additional features such as a car wash.

There are some nuances in the operation of the furnace. Considering them, you will extend the service life of the combi steamer:

1. A convection oven requires preheating, otherwise you may get a product with dried edges.
2. Fully loading the oven increases the baking time.
3. The combi steamer should be filled from the center, evenly adding gastronorm containers to the lower and upper levels.
4. When the oven is not in use, the door must be closed.

Overview of models from popular manufacturers

Abat

Demand for convection ovens as professional equipment generates offers on the market from many manufacturers. One of such solutions is the range of Abat convection ovens from a Russian manufacturer. They have proven to be reliable, safe and economical.

The model range gives the buyer a choice of products designed for gastronorm containers of different sizes. You can choose from similar options with different control panels. The manufacturer offers a proofer model so that a professional tandem appears in your kitchen.

The cost is from 25 thousand rubles.

Feedback: “I bought an Abat KPP-4Pe electric convection oven for a small business. The model is very easy to use. There is a temperature control system so that the heating element does not overheat. The oven holds four baking sheets. For those who open a diner or a pizzeria, this is enough.”

Unox

Convection ovens from the Italian manufacturer Unox deserve attention. The company specializes in the production of equipment for bakery and confectionery enterprises. Experience in this area allows you to claim the first position in the choice of kitchen appliances. The model range offers a choice of furnaces with different characteristics. The chambers in them are covered with enamel or made of stainless steel. System cool touch prevents overheating of the double glass in the door.

The cost is from 25 thousand rubles.

Reviews: “We took Unox for six points. The new models work consistently well, the chefs are very satisfied. But the old models broke the time relay. We almost got used to not using a timer.”

“We bought Unox for a small cafe. We were looking for an economical and compact oven. After monitoring prices, we chose a model from an Italian manufacturer. In addition to pies and pizza, they tried to bake lamb. The only complaint is that when we put all four baking sheets on baking, the airflow is uneven. There are no such problems with one baking sheet.”Previous Post Everything you wanted to know before buying a combi steamer

In our cafe, they abandoned the usual bread for everyone. We switched to frozen bread from the Baron bakery in St. Petersburg. Minimum costs when working with frozen bread: freezing capacities and areas, a convection oven and proofing for the required volume of products, a person for baking these products is all that is needed for production. Delivery is always carried out to us at a time convenient to us.

There are many special equipment that are designed to facilitate the work of the cook and speed up cooking. An important stage in the development of kitchen equipment was the invention of a universal device that combines the properties of a frying cabinet and a double boiler. This device is called a convection oven.

Such an oven was first made public in Germany in 1976. Since that time, convection ovens have undergone many changes, ranging from simple equipment with manual water supply to electronic microprocessor systems that completely control cooking.

In the Russian market, such furnaces are of little popularity. They appeared quite recently, but immediately received a positive assessment of experts. Many restaurants and catering establishments already use this type of equipment in their work. The demand for equipment with automatic control is constantly growing. Ovens have become indispensable equipment for quality cooking.

Peculiarities

Convection ovens are professional equipment that uses different combinations of convection and steam to heat food. The main advantage of such ovens is ease of use and energy savings. Steam convection ovens can carry out most of the operations associated with the thermal processing of food. At the same time, they replace different types of household kitchen equipment.

Compared with conventional ovens and other thermal equipment, convection ovens make it possible to reduce energy costs and increase the speed of cooking. Energy savings result from the quick start of the work cycle, with no energy consumption between operations.

Food from a convection oven retains vitamins and other trace elements that are beneficial to humans. The ability to load several products at once makes the convection oven very convenient. The main condition for this is the requirement of the same processing temperature for all loaded products. With this heat treatment process, each product has its own taste and does not mix with the flavors of other products.

By reducing the cost of electricity, the furnace quickly pays for itself. The term for the return of funds invested in it will be no more than two years. The service life of such furnaces is more than 10 years. In small catering establishments with a small number of visitors, a convection oven provides significant savings per year. The more visitors, the higher the savings.

Types and device

Convection ovens are divided into several types according to certain criteria that affect their cost. So, for example, depending on the presence of a humidification system, furnaces are divided into:

• With steam humidification.
• No moisture.

The steam humidification oven is combined with the baking of bakery products, as it prevents the products from becoming dry. The dough approaches faster, does not dry out, the products become softer and more airy, creating an appetizing aroma. The moisturizing option is needed for glazing flour products. This operation is carried out at the beginning of baking.

Would be a great buy gas convection oven , which can function when connected to a gas system. Its main advantage is the low consumption of electrical energy. For catering establishments, the best option is to use convection ovens for baking small confectionery.

Injection and boiler furnaces

According to the method of steam generation, furnaces are divided into two types:

• Boiler, with a steam generator built into the oven.

• Injection furnaces (steam is created by direct injection of water onto the heating element).

Boiler steam generation is most popular because of its accuracy and simplicity. This makes it possible to immediately determine the required amount of steam, without different calculations of the volume of water.

Such ovens are protected from scale with the help of special softeners that extend the life of the convection oven. Water is passed through softeners before steam is produced.

The disadvantage of the boiler model was the high cost. To reduce the price of the product, injection devices have been created that perform all the functions of boiler convection ovens and replace them in operation.

In injection ovens, steam is created immediately in the working chamber when water enters the heated surface of the heating element. Sometimes a combined furnace operation is used, in which the amount of steam is regulated in injection furnaces in the same way as in boiler furnaces. In terms of other properties, an injection-type convection oven is not inferior to boiler ones. Due to the reduced cost, injection oven models are more often used for use in catering establishments.

In addition to the method of steam generation, furnaces are divided into types according to capacity and type of control.

Mechanical oven

The oven control is electronic and mechanical . In the case of mechanical control, the parameters are set using the handles. Such ovens are reliable and easy to operate, but do not have automatic humidity control.

Electronic convection oven

Automatic regulation can be performed in three ways:

• Humidity at one fixed level. Inexpensive device models have this setting.
• Staggered view adjustment, in 5% increments. These ovens are more expensive but achieve better results.
• Automatic control by electronic sensors.

There are ovens with the ability to program the cooking process, making it easier for the cook.

Oven capacity is measured in terms of the number of food containers that fit into the oven chamber. According to this factor, furnaces are divided into three groups:

• Small ovens, up to 6 containers.
• Medium ovens, up to 12 containers.
• Large ovens, up to 20 containers.

A convection oven greatly facilitates the work of a cook and has many advantages over conventional cooking methods. Furnace designs are constantly being improved, as robotics and microprocessor technology are developing. This expands the number of functions of the equipment and automates the work.

Operating principle

By the name of the oven, you can understand the action of a steam convection oven. Its work is based on the application of convection and steam generation processes. Convection is formed inside the chamber by the circulation of hot air blown by a fan.

The working chamber of the oven is hermetically sealed, so the fan always sucks in air and draws it through the heating elements, creating the effect of rapid heating of the working area of ​​the device. Control of a certain temperature is performed, which disconnects and connects if necessary. There are two types of heating elements in new designs of furnaces: round and straight. The round element creates good heat dissipation and quickly heats up the circulating air.

The ovens have a certain number of containers for cooking. They have a removable design, so that the cook can easily maintain and handle the process chamber. Such a device makes it possible to use special auxiliary carts for laying products.

Working mode

The first samples of convection ovens were made with three modes of operation:

• Convection.
• Combined mode.

In the combined mode, the simultaneous use of hot air and steam is provided.

In addition to the existing modes, the new models of furnaces have three more functions:

• Low temperature steam.
• Forced steam.
• Regeneration (warming up).

Oven production technologies are constantly progressing, giving ovens more and more new features and functions. To quickly form a crispy crust, use the "quick steam output" function. For cakes, there is a low fan speed option.

There is also a convection oven with frying and grilling, which allow you to quickly prepare French fries, grilled chicken dishes. Such functions of the oven make it the most sought after in the kitchen of professionals.

How to choose a convection oven

When choosing a stove for a business or home, the best option would be to turn to professionals, since it is unlikely that you yourself will be able to check the equipment for compliance with norms and standards.

In addition to financial costs, you need to pay attention to the available functions, compare them with your needs and scope of work. There is no need to pay more money for features that you won't use.

The oven doors play an important role. They use double glass with an air gap. This makes it possible to create natural air circulation in this gap to cool the outer glass, and also reduces heat loss and makes it possible to observe the cooking process.

Also pay attention to the location of service centers, warranty conditions, furnace power, operating temperature, performance, overall dimensions.

A good convection oven has the following data:

• Even baking, not drying.
• Beautiful decoration.
• High quality materials.
• Ease of maintenance and hygiene.
• Convenient and Availability of auxiliary equipment (cases for proofing dough, stands, hoods, etc.).

The smell of fresh bread, buns or French baguettes is unlikely to leave anyone indifferent, especially if the pastries were made in convection ovens. Such ovens allow you to achieve an exceptional taste of dough products. The fact is that the circulation of hot air inside the device ensures uniform cooking at low temperatures, which, on the one hand, saves time and money, and on the other hand, shows a better result compared to traditional ovens.

In addition, they can still be used for cooking:

• frozen semi-finished products;
• warming up ready meals;
• cooking dishes from meat, fish and vegetables.

The main advantages of convection ovens

Most cooks who have installed convection ovens in their kitchens often wonder: how to handle them and are there any benefits from them? Similar questions come from ordinary people who want to cooking with convection, but unfortunately, they do not understand the merits of this device. And there is nothing tricky in it, just start cooking in a convection oven once, and after a while, understanding will come by itself along with the first results: juicy meat with a ruddy and very tasty crust or evenly baked cookies.

And what about entrepreneurs who run their own catering establishments. After all, the presence of its own bakery production greatly increases the authority of a restaurant, cafeteria or coffee shop. Buying a convection oven will be the best choice for such establishments who want to offer their customers their bakery products that will baked on advanced equipment with maximum performance.

Compared to a traditional bread oven, a convection oven has several reverse fans that work in conjunction with powerful heating elements. In this way, high-quality baking is achieved without burnt places and unbaked middles, since the constant circulation of hot air streams allows you to speed up the baking of dough products due to the even distribution of temperature on each level of the oven.

In addition, it is worth noting compact dimensions convection ovens, which allows them to be used in places with limited space such as kiosks, mini-bakeries or stalls, where frozen puff pastry, waffles and pizza are often sold. Given the above advantages, let's highlight the main advantages of these devices:

• uniform baking;
• quick set and maintain the temperature inside the cabinet;
• fast food preparation
• compact dimensions;
• high level of performance;
• acceptable cost.

And the fact that convection ovens heat up very quickly allows you to significantly save money and save all the useful substances in the products.

When choosing equipment for both business and home needs, it is recommended to contact a time-tested manufacturer, since a do-it-yourself oven cannot be certified according to GOST and other quality standards. In addition, you should also pay attention to the functionality of the model and compare it with your needs and future volumes. Judge for yourself - what's the point of overpaying for unused functions?

Doors deserve special attention. Often, these ovens use double glass with an air gap, which allows for natural air convection between the glass and cools the outer glass. Also, natural ventilation minimizes heat losses and allows visual control of the baking process.

• attractive design;
• convenient and understandable for everyone management;
• uniform baking;
• the model should be easy to maintain, including hard-to-reach places;
• the stove must be made only of high-quality materials that have passed the appropriate certification;
• the presence of additional equipment such as steam condensers, exhaust hoods, slow fermentation cabinets.

In convection ovens, you can use up to four standard trays or gastronorm containers of the GN 1/1 standard (530x325). And the set of the most useful functions and programs, which allow you to simplify the preparation of dishes, looks like this:

• automatic start;
• sleep mode;
• independent setting of cooking modes;
• the presence of illumination;
• extract for moisture and air;
• temperature probes;
• an option that allows you to save and improve the internal structure of products.

The "correct" convection oven

It should be understood that not every convection oven can be considered “real” and baking results largely depend on the specific model. Convection ovens are the best with ring heating element, since in them the heated air is distributed in the cavity of the furnace. What does it mean? The fact is that these ovens have a heating element, which is located next to or around the fan on the rear wall of the oven. It also heats the air to the required temperature before it enters the chamber.

In most models, the heating element is shielded or covered with a panel that directs air that is sucked in by the fan, bypassing the heating element, and then falls into the oven itself.

Models of convection ovens without an annular heating element around the fan often cook dishes less evenly, and the fan itself is installed outside and blows unheated air inside, thereby randomly mixing hot and cold air. In other models, the fan is inside the oven, but because of this the air heats up unevenly. If the heating element is at the bottom, then there will be hot and cold places inside the oven. Therefore, if earlier you were the owner of a convection oven, then you must have been disappointed in it, because only in recent years have manufacturers begun to make really real convection ovens with the appropriate functions and a ring heating element for the convection mode.

As for more specific models of convection ovens, the undisputed market leaders are Italian manufacturers who have managed to combine a high level of productivity and reliability, safe operation, long-term operation, economical energy consumption and advanced technologies.

After choosing and purchasing the right model, you should take care in advance that it is properly operated, since only in this case the longest possible service is guaranteed. So, before use, the oven should be warmed up within 10-15 minutes. Overloading the equipment is unacceptable, as it can increase the cooking time and even spoil it. Open doors only when necessary and close them as tightly as possible.

Steam-injection ovens

A separate item worth mentioning is a rather original kind of professional baking equipment, like a steam-injection oven. It is expensive and difficult to operate. Its main advantage is the ability to control the level of chamber humidity.

In addition, there are also options with steam function, where water is supplied to the fan, which is then sprayed, sprayed and turns into steam upon contact with the heating element. Often, this function is in demand in the confectionery industry, namely when baking muffins, which allows you to give the product a glossy surface.

Humidification allows you to keep food from drying out for a long period of time, glaze even at the first stages of baking, retain all the nutrients and thus save a lot of time. Therefore, if the business is based just on bakery and confectionery products, then you can’t do without steam humidification.

Steam convection ovens allow achieve excellent taste with minimal effort on the part of the chef, and therefore they are in great demand lately among catering establishments, regardless of size.

Well, and finally, a few tips who bought a convection oven and want to use it with maximum efficiency for themselves:

Often on the price tags in household appliances stores you can see the inscriptions: microwave oven with convection, oven with convection, mini-oven with convection. At the same time, people do not always understand what this function is for, what it is and what advantages it gives.

Convection is a system of air distribution inside the chamber by means of a fan, which ensures an even distribution of heat. In ovens and mini ovens, heating elements are located at the top and bottom. Accordingly, near the bottom and near the ceiling, the air warms up more intensively. A cake placed on the lower level from below will be baked more strongly, and on top it will hardly brown.

If you place two baking sheets in the oven at the same time, it turns out that they will fry differently. Layers in the middle may not bake at all. To avoid this situation, convection is installed in the oven. This is the most efficient and easiest way to get evenly baked products. The fan provides constant air circulation, as a result, the temperature throughout the chamber is equalized.

Microwave ovens with convection

It is known that microwave ovens are generally not intended for cooking. The microwaves emitted by the magnetron dry the product, rather than baking it. That is why many manufacturers install a grill in them - an additional heating element. With it, you can not only heat up, but also bake food. A convection microwave always comes with a grill. Teng heats the air, the fan distributes. Thus, a piece of meat or a pie is baked not only from above, but also from below. A microwave oven with convection will cost significantly more than a model without any additional features. And it is worth buying it only if the owner plans to cook in it regularly.

Cooker with convection

It is believed that a convection stove bakes better, especially if the pies are placed on 2 levels at once. In addition, with the help of a fan, you can successfully dry vegetables and fruits: hot air will blow over the pieces and quickly remove moisture.

Mini ovens with convection

Recently, mini-ovens with convection have become popular. These are small devices for cooking, in fact - desktop ovens. Most often they are purchased for country houses and cottages. In such places, free space is limited and there is no way to put a full-sized stove, but the need for cooking remains.

Functions of mini ovens

Mini ovens perform the same functions as conventional electric stoves. Inside the chamber, manufacturers install 2 heating elements that heat and bake food on a baking sheet. In more expensive models, there is a grill - a more powerful additional heating element, a spit and convection.

A skewer is a metal pin on which food or a piece of meat is placed. The pin rotates and the product is baked from all sides. This way you can cook a grilled chicken, a piece of meat or even a portion of kebabs. Very often, together with the spit, convection occurs. This is an easy way to both reduce cooking time and get a product that is baked more evenly, because the dish will be fried not only from above and below, but also from the sides.

Models of a higher price category may come with electronic control. In this case, the temperature and operating modes are selected with the buttons, and the display shows all cooking parameters, including the time remaining until the end of the process.

Control

As a rule, modern mini-ovens come with mechanical control - handles with which you can adjust the operating parameters. Depending on the model of switches, there may be several:

1. Temperature regulator.
2. Mode switch.
3. Timer.

Using the mode switch, you can choose which of the heating elements will participate in cooking. You can only turn on the top heater, you can only turn on the bottom one. There are “grill and convection”, “two heaters and a skewer” modes, etc. Some models have a defrost mode. One convection can also work - this will allow you to dry a portion of mushrooms, berries or greens in a short time.

Volume

One of the most important characteristics of mini-ovens. The larger the volume, the more space the device will take on the table surface. But on the other hand, the more products it will include. In a model with a capacity of 10 liters, it is unlikely that it will be possible to place a whole chicken carcass, and the area of ​​\u200b\u200bthe grill will not allow you to cook a large pie. Furnaces with a capacity of 30-50 liters are much more capacious. They are much more suitable for a large family.

Equipment

Depending on the model, the mini-oven may come with:

1. Lattice
2. baking sheet
3. skewer
4. grip
5. Instructions and warranty card
6. Additional grid, crumb tray.

As a rule, the kit comes with a small baking sheet on which you can bake several apples or a small leg. If the model is larger, then the sheet with which it is completed is much larger. However, nothing will prevent the owners from buying a separate silicone mold for making pies or a deep glass dish for roasting. The main thing is that it fits inside without touching the heating elements, which, unlike conventional ovens, are not closed in any way in mini-ovens.

Burners

Some mini-ovens are additionally equipped with burners located at the top of the device. Such models can not only replace the oven, but also a full-fledged stove. On electric burners, you can cook soup, boil tea or fry potatoes. As a rule, such models are quite voluminous.

Power

On average, the power of the heaters of the inner chamber ranges from 1-1.5 kW. The more power, the faster the oven warms up and the food cooks, but the more electricity will be spent. Burners also give a load to the network. Their total power ranges from 1.5-2 kW. Therefore, if all heating elements are turned on, the load on the network will be higher than 3 kW, which means that not every wiring will withstand this.

A convection oven is a type of oven that has a high efficiency, is able to quickly heat a room and is economical in terms of fuel use. In shape, this furnace resembles a cylinder with pipes welded into the body.

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Principle of operation

Convection ovens for heating a home can use almost any type of fuel. It can be agricultural waste, firewood, fuel oil, pellets, briquettes, etc.

In fact, the type of fuel does not matter, because the principle of operation always remains the same and heating occurs due to the rapid supply of hot air through special holes in which pipes are welded into the body.

The supply of cold air is ensured by the fact that there are structures in the lower part through which cold air is drawn in. When the furnace is heated to high temperatures, air circulation occurs in a very fast mode.

Device

The design for heating consists of several important elements:

• gate;
• place of attachment for the chimney;
• surface for heating food (optional);
• convection pipes;
• jets for secondary air supply;
• fuel supply door;
• gas guide shields;
• openings for hot air outlet;
• grate;
• cold air inlet.

Species and types

The principle of operation of such furnaces is the same, but there are several types of this design, which differ from each other in a number of characteristics.

Firebox type

1. Wood (solid fuel). If this is a brick version, then it is a rather large structure that is laid out in houses on a separate foundation. Their design initially provides for convection channels next to the firebox. In fact, an empty space is left around the firebox and a hole at the bottom through which cold air will be drawn. If these are metal structures, then they will not have much weight and require the installation of a foundation. They are already completely finished, so the buyer only has to choose the appropriate option for the thickness of the metal layer, as well as the dimensions of the structure.
2. Gas. There are also two options available here. It can be a stationary convector oven for cooking and space heating. It is installed in the chosen place of the room in such a way as to carry out heating of the house. There is also an alternative option in the form of a special fireplace that can be mounted in any room. This design is powered by bottled gas, but it is also possible to connect the main gas pipeline to this design.
3. Electric convection oven. One of the most common stove options. They are also called electric convectors, which can heat a room very quickly and efficiently. The advantage of this type of design is the possibility of its transportation due to its compact dimensions and the availability of mains power.

Material

A convection oven can be made from materials such as:

Advantages and disadvantages

Advantages:

• no need to use electricity (except electric);
• high level of efficiency, more than 80%;
• it is possible to control the level of combustion;
• on sale there are options for heating up to 100 and even more cubic meters;
• can be used for home, summer cottage, hangar or change house;
• long operating time from one bookmark;
• high level of efficiency on any fuel;
• Possibility to purchase an option with a cooking panel.

Flaws:

• some stoves may emit hazardous combustion products and are only suitable for installation in non-residential premises;
• if you want to install it in a residential building, then it will be difficult to coordinate such an installation with firefighters;
• ash flies out through the pipe and pollutes the surrounding area.

How to choose?

To choose a quality device, you need to decide on your needs and pay attention to the option that best suits them.

For summer cottages, it is recommended to choose those solutions that have a surface for heating food. For home use in small spaces, electric options are best. They will be a mini-oven with convection.

When buying, you should pay attention to such indicators as:

• power;
• dimensions;
• material of manufacture;
• the presence of a hob;
• installation safety;
• used fuel.

Home models

Conclusion

A high-quality home convection oven can be used both for heating a room and for cooking on a special panel. At the same time, a household convection oven has significant differences from the one intended for industrial use. Household can heat up to 100 cubic meters. In rare cases, options up to 600 cubic meters are purchased, but this is only true for large private houses.

There is also a separate species in which food is prepared. This is a common technique for restaurants, but the principle of steam generation in it is the same as in standard ovens of this design. Before making a choice, you need to take into account your needs and dimensions of the device, as well as determine the place for its installation.