Convection Ovens

Cook Faster & More Efficiently

ConvectionOvens

Restaurant Convection Ovens cook foods consistently and really save cooking time with a commercial convection oven! Typically most restaurant ovens have a fan that actively circulates hot air around food in the oven cavity to create a uniform and consistent temperature. This design reduces cold air space around food, making it cook faster than foods in standard radiant ovens.

Remember  restaurant convection ovens may come  in single or double deck models so you can keep up with your volume of orders. If you are wanting to upgrade to a convection oven of this type, please contact us here at Texas Restaurant Equipment. These types of ovens can companies Alto-Shaam, Bakers Pride, Blodgett, Garland / US Range and SunFire are a main part of the types of commercial restaurant equipment in our auctions weekly.

Ideal for bakeries, restaurants, and cafeterias, a commercial convection oven will cook large quantities of food quickly without sacrificing quality. Breads, muffins, and other goods will bake consistently with a flaky, crispy crust, while meats will cook evenly and remain tender and juicy. Please ask about the cook and hold models which can slowly roast meats and keep food at optimum temperatures in between servings. As you review our auction convection ovens this week, please note ovens with glass or solid doors to customize your ability to watch your food as it cooks.

Keeping a convection oven as the workhorse of your commercial kitchen will help during rush time. The fan blowing hot air around the cooking chamber shortens cooking times and produces crisp crusts on breads and other baked goods.

Texas Restaurant Equipment invites you to consider using these five tips to keep your unit working properly.

  1. Never hang heavy items on the oven's door. Damage to the hinges may happen the the result will allow heat to escape and throwing off cooking times. A badly damaged hinge can even take an oven offline entirely as calibrated cooking temperatures are compromised.
  2. Keep a constant eye on the door seal to make sure it is not damaged and effectively keeping in the heat. A combination of hindge damage with the door seal will compromise the integrity of the oven on many levels.
  3. If the door seals properly but the food isn't cooking as it should, the unit may require some recalibration. Calling your local service agent to check the thermostat and any temperature probes and programmed bake settings.
  4. To work properly, a convection oven needs a clean air intake. Make sure you remove and clean the intake fan regularly (following the manufacturer's guidelines). Clean and remove any obstructions from the flue at this time, as well.
  5. Oven operators should perform a basic cleaning daily, and more thorough cleaning of their oven at least once a month or follow your company regular maintenance schedule with care.

Main Auction Services and Texas Restaurant Equipment buys and sells new and used restaurant equipment in Texas and nationwide, with inventory arriving on a daily basis. This inventory is made available for purchase through its weekly online auctions, with select items available through the retail store front. Whether the need is to buy or sell one piece or the contents of an entire restaurant, Main Auction Services and Texas Restaurant Equipment is the resource for late-model restaurant, bakery and bar equipment in the Texas region. In addition to commercial restaurant equipment, Main Auction Services occasional has residential furniture, kitchen & bath fixtures, appliances, electronics and d├ęcor.

In addition to the new location, Main Auction Services and Texas Restaurant Equipment also have facilities in Grand Prairie, TX and Houston, TX. For more information about upcoming sales please call 972-642-0513 (Grand Prairie), 972-579-4612 (Irving) or 713-690-1231 (Houston).

If you need help with converting cooking time for a convection oven, please check out this great website to help.

Go to top