Convection Ovens Key Terms
Become well-versed in convection ovens key termsConvection ovens are the latest innovation in cooking faster and more efficiently, but there may be some things about them that you are not familiar with. In order to become knowledgeable about convection ovens and how they work, you should learn everything you can about them in order to utilize them in your restaurant. Here are a few key elements on convection ovens.
Single deck and double deckSingle deck and double deck are words used to describe the shelving capabilities on a convection oven. The baking compartments have either one shelf for a single deck or two shelves for a double deck. Depending on your needs, you can choose a space-saving, single-deck convection oven or a double-deck convection oven for more cooking capabilities.
Digital convectionDigital convection is another way of saying convection oven. Both are essentially the same thing, an oven that uses convection to cook foods by using circulated air to heat evenly.
BTUBTU stands for British Thermal Unit. It is the amount of energy or heat required to raise the temperature of 1 pound of water by 1 degree Fahrenheit. A convection oven's BTU will tell you its output of energy capabilities. A higher BTU count means more energy and more output. Fewer BTUs may cost you less but will not perform as well in a restaurant that is extremely busy.
Heating elementA heating element is found in all ovens, including convection ovens. The electric current within the element meets resistance, resulting in heating of the element.
Proofer ovenA proofer oven provides single-unit cooking. It's perfect for commercial restaurants where multiple items are cooked, such as bread, cakes and pastries. It's especially helpful in cooking items faster by not having to turn pans since everything cooks evenly through convection air.
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