Other names for a commercial electric oven are a fan-assisted oven and a convection oven. The top feature of a commercial electric oven is the fans circulating hot air to quickly cook food. A traditional oven depends on radiated heat while the spread of hot air in a commercial electric oven cooks the food from all sides.
Why a commercial electric oven is a better option
Reducing the cooking temperature by 30% and cooking time by 25% is the topmost ability of a commercial electric oven compared to the traditional radiant oven. The versatility of the units allows anyone to quickly re-thermalise, warm, cook, bake, and roast food.
Opting for a commercial electric oven provides multiple benefits, including:
Efficient cooking and baking
The fan technology used in a commercial electric oven circulates the hot air in the oven and food creates an even temperature. This action applies equal heat to all sides of the food for quick and even cooking.
Standard ovens, on the other hand, create cold and hot spots with the random movement of the air. The equal heat and moving air system provided by an electric oven ensure that a burnt crisp at the bottom and a nearly raw top of the food are avoided.
Allows you to cook and bake all types of food
The cooking, roasting, and baking you do in a standard oven can be achieved in an electric oven. However, foods cooked in an electric oven tend to taste juicier and crispier. Flaky layers for delicate bakery goods are achieved with lower temperatures and a lesser cooking time. The fusing of flour and butter is the thing that hardens baked goods. Being in control of the temperature and cooking time ultimately allow you to re-thermalise, bake, brown, and roast all types of food using an electric oven.
The best way to roast meat and chicken
A roasting chicken tastes juicier when it is quickly roasted. Meats tend to shrink less when they are quickly and efficiently cooked. More profit and saving time are gained with the effortless food preparation and cooking provided by a commercial electric oven.
What are the different commercial electric ovens?
The evolution of ovens has become more complex. Different terms are now used in connection with ovens, leaving you confused. However, knowing some of the terms helps to find the right one for your needs.
Indirect-fired commercial electric oven
Direct contact with combustion products and recirculated air of the oven’s burners is the way an indirect-fired commercial electric oven works. Food is heated above and below when the burner fires directly into a tube-type heat exchanger.
A lot of bakeries prefer this type of oven even with the longer cooking times and the slower startup. It is because the even heat distribution results in excellent baking for cupcakes and cakes.
Direct-fired commercial electric oven
Heat is pushed into the oven when its cavity sits directly below the burner. Combining recirculated air and combustion heat directly contacts the food being cooked. The high-temperature cooking provided by this type of oven is best for foods like flatbread, biscuits, and pizza.
Countertop commercial electric oven
A food concession stand, convenience store, and food truck will find the countertop oven model an ideal piece of kitchen equipment. A lack of space will not interfere with the oven’s efficiency.
Floor-type commercial electric oven
The wide range of sizes and designs of the floor-type electric oven offers the perfect solution for high-volume food servings in busy restaurants.
Learn more about the commercial electric oven by MVO services when you get in touch with us.