Convection And Rotisserie Ovens

Convection ovens are a hot favourite today in the food industry. 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 protect it from overheating and melting the plastic enclosure or any plastic. Convection ovens carefully create a uniform temperature with internal fans that circulate hot air rather than letting hot air circulate randomly. Convection ovens are larger and more expensive than standard, or radiant, ovens, but they cook food faster, at a lower temperature, and with better results. Fans ensure that the same temperature reaches the top and bottom of foods, as well as foods at all rack levels.

Rotisserie ovens are traditionally used to cook raw meat and poultry product, such as chicken, duck, and the like inside a cooking chamber. A rotisserie oven is provided having a radiating heating system in combination with a convection heating system to prepare raw meat and poultry food product inside of a cooking chamber. A spit assembly carries the food product, and includes components that are detachable to assist in cleaning. The oven further includes a steam cleaning assembly that is integrated with the convection heating system that assists in grease removal from the components inside the cooking chamber. A humidity removal system regulates the moisture level inside of the cooking chamber during food preparation.

Convection and rotisserie ovens are in great demand in this era of gourmet. Thus, manufacturers are forever coming up with newer styles and designs to cater to everybody's needs and tastes.