The Oven Starter Guide: Convection or Conventional?January 8, 2018
Ready to get a new oven for your restaurant? This essential piece of kitchen equipment plays a central role in much of your cooking and baking, so it’s important to choose something that’s right for your restaurant’s needs.
When it comes to ovens, one question frequently arises: “Should I choose a convection oven or a conventional one, and what’s the difference anyway?”
Many people are in the dark when it comes to the best uses for each kind of oven. Well, today we’re going to dive into it so you can decide which kind of oven should join the rest of your kitchen equipment.
The one feature that sets convection ovens apart
If you can’t tell the difference between a convection and a conventional oven, you’re not alone. In fact, both types of kitchen equipment are very similar. They each have a single source of heat (typically at the bottom of the oven), but convection ovens have one feature that conventional ovens don’t have.
That feature? An extra fan and exhaust system. This system blows the hot air evenly through the whole oven during cooking. This gives rise to several benefits that many chefs love, making the convection oven a handy piece of kitchen equipment. However, it’s not for everyone. Check out our convection oven pros and cons before deciding on your new kitchen equipment.
What We Love about Convection Ovens as Kitchen Equipment
- Evenly cooked dishes. Because convection ovens fill the entire space evenly with heat, commercial kitchens using convection ovens produce more evenly cooked or baked dishes.
- Faster cooking. The consistent heat and lack of cold and hot air pockets make convection ovens efficient pieces of kitchen equipment. Most dishes cook faster in a convection oven.
- Food is crisper. A convection oven’s exhaust system vents moisture out of the oven, making your dishes nice and crisp. It’s a great piece of kitchen equipment for cooking dishes like crisp vegetables, oven fried chicken and potatoes.
What We Don’t Love about Convection Ovens
Convection ovens aren’t perfect for every recipe. It’s important to note this when choosing your new kitchen equipment. Here are a few downsides of convention ovens.
- Irregular rising. A convection ovens isn’t the best piece of kitchen equipment for recipes that involve rising. The surrounding heat can cook the outside of your bread or muffins before they are done rising, resulting in bumpy textures and lopsided batters. A conventional oven is a better choice if you do a lot of baking in your commercial kitchen.
- Drier food. The venting system we mentioned earlier is great for creating crisp fries and vegetables, but it’s not good news for moist foods like bread and soufflé. The lack of moisture within the oven can result in dried-out dishes. So if you cook dishes that need to rise or stay moist, a conventional oven is the best choice for your kitchen equipment.
When buying your next oven, think about the kinds of foods that make up your menus, and whether a convection or conventional oven is best suited to the job. Both types of ovens can come with electric or gas stoves, so you have the freedom of choosing what works best for you in both departments. If you need help deciding, we at Tipton Equipment are always happy to help.
Three benefits of using used kitchen equipment are more straightforward than you would think. SavingsUsed kitchen equipment will save you thousands in, starting a restaurant. High restaurant failure rate leads to restaurant kitchen equipment only being in service for...read more
Your commercial freezers are a vital part of your restaurant operation. They hold the food and supplies you’ve bought to keep them at their freshest until you need them. Unfortunately, when a freezer malfunctions, you can lose hundreds or even thousands of dollars’...read more
Do you have a large space in your restaurant set aside for special events and parties? Does it get reserved as often as you wished?If you’re like most restaurant owners or managers, the answers are yes and no. You probably have a space – almost everyone is expected to...read more
In early March, Philadelphia became the first city in the U.S. to forbid restaurants from refusing cash payments. As of July 1, all Philadelphia restaurants will have to accept cash payments and cannot charge cash-paying customers more than non-cash ones. Several...read more
No one gets into the restaurant business thinking about insurance and paperwork, but it’s still an important part of doing business. Insurance helps protect you from natural disaster, theft, employee injuries, and liability. Many times you can get insurance discounts...read more
Restaurants are known for having razor-thin margins, but you can improve your profits if you have a good handle on your costs. That doesn’t mean you have to skimp on restaurant supplies, but it does mean you can be strategic about what you spend. Do you know your cost...read more
Welcome to our new series, “Roast and Toast”! Each month we’ll feature one kitchen that we love and one that… well, could use improvements. The kitchens we feature can come from anywhere – TV, films, popular culture, you name it. We’ll talk about what we love and what...read more
As a commercial restaurant owner or manager, you might wonder what you can do to revive your menu a bit. There are a lot of fun ways to diversify your menu, but one trend you might have noticed is the growing role of specialty cheeses. We’ve all used common cheeses,...read more
Welcome to our new series, “Roast and Toast!” Each month we’re going to feature one kitchen we love and one kitchen we hate. It can be from anywhere – a sitcom, a cooking show, a cartoon, a movie, or any other screen you’d see one on! We’re starting off with a toast...read more
If your current restaurant is booming, it might be time to consider a second location. Congratulations on your current success – you’ve already beaten the odds! Opening a second location can be easier than your first one – you’ve already worked out a lot of the kinks....read more
Is there one product that can single-handedly make or break the success of your convenience store? A lot of store owners would say no. When they look at their store, they see products coming from hot dish foodservice equipment, shelves, and a variety of categories...read more
Does your Little Rock restaurant use gas or electric restaurant equipment? In all likelihood you made this decision a long time ago, but it’s one that can always be reconsidered. There are benefits to both. If you’re opening a new restaurant location, it’s vital to...read more
One of the biggest challenges of running a restaurant is keeping up with all the technology and restaurant equipment that is available. You might have thought when you opened your location that you could run things basically the same way for decades. While they may...read more
Have you been dreaming about bringing your food expertise to the forefront of you life? Many people have thought about opening their own restaurant. Folks don’t follow through for a variety of reasons – money, fear, or simple inertia. You can be different, though. You...read more
What’s the newest trend in restaurant décor? Evidently, people are loving “Millennial pink,” and they’re using it for everything. If you’re trying to keep up with what’s hot, you better get some new restaurant supplies right away! And remember, this isn’t just any...read more