Convection oven: Difference between revisions
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'''Convection ovens''' or '''fan ovens''' or '''turbo ovens''' augment a traditional [[oven]] by circulating heated air using a [[Fan (mechanical)|fan]]. The |
'''Convection ovens''' or '''fan ovens''' or '''turbo ovens''' augment a traditional [[oven]] by circulating heated air using a [[Fan (mechanical)|fan]]. The 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, which vary with 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. |
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By moving fast hot air past the food, [[convection]] ovens can operate at a lower temperature than a standard [[Oven|conventional oven]] and |
By moving fast hot air past the food, [[convection]] ovens can operate at a lower temperature than a standard [[Oven|conventional oven]] and yet cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus food may bake more evenly. |
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[[Image:Impingementoven.JPG|250px|thumb|right|An impingement [[pizza]] oven at a [[Hungry Howie's]] store in [[Auburn, Alabama|Auburn]], [[Alabama]]]]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).{{Fact|date=December 2007}} |
[[Image:Impingementoven.JPG|250px|thumb|right|An impingement [[pizza]] oven at a [[Hungry Howie's]] store in [[Auburn, Alabama|Auburn]], [[Alabama]]]]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).{{Fact|date=December 2007}} |
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Revision as of 14:26, 18 January 2008
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Convection ovens or fan ovens or turbo ovens augment a traditional oven by circulating heated air using a fan. The 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, which vary with 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.
By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet 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.
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