Convection oven - what is it? This question interests many. This is due to the fact that household appliances of this type differ from the oven we are used to. Convection is an alternative method of electrical heating that uses fans to circulate hot air rather than stationary electrical elements to generate heat. This uniform air distribution is the main reason for the popularity of convection ovens, particularly pyrolytic and multi-function units, which boast heating excellence along with a variety of cooking styles.
What is the oven used for?
Users often ask questions regarding the purpose of this type of equipment. Quite often you can come across the question, convection oven - what is it and what is it used for. Many people mistakenly believe that this technique has only one purpose.
The convection oven can be used for all normal cooking processes. With a little practice, you can easily master this kind of cooking, and thanks to the built-in programs and menu that comes with the kit, you can develop your cooking talent. Ovens are designed to suit any cooking style. They can even be used in tandem with other home appliances such as cooktops, woks, deep fryers, ovens and ranges. It all depends on the imagination of its owner.
Kinds
Such equipment is divided into several types according to certain parameters, which significantly affect the final price. According to the humidification system, they are divided into 2 types:
- with steam humidification;
- without humidification system.
A steam oven is used for baking baked goods in confectionery shops and bakeries, as it prevents the finished product from becoming overdried. The dough rises quite quickly, and the products become airier, this is especially necessary when baking glazed buns; moistening is done at the very beginning of the baking process.
According to the method of steam generation, such devices are also divided into two types:
- boiler rooms;
- injection.
In the second option, steam is created by direct injection of water onto the heating element, and the first option is the most popular because of its accuracy and simplicity - there is no need to calculate the amount of water for injection. The disadvantage of boiler furnaces is their high cost, so injection devices were developed.
In addition, products are divided by capacity and control, since compact ovens for home baking do not vary much in volume, so we are primarily interested in the control method. It comes in two types: mechanical and electronic; in the first case, all parameters are set using rotary controls; such ovens are more reliable in use. Electronically controlled ovens make the work of chefs in large restaurants and cafes much easier.
What is the difference between convection and oven
Considering the question of what a convection oven is, it’s worth talking about the differences with a classic oven. According to reviews from many users, such equipment expands the options for baking and roasting food.
Every homeowner has their own preferred cooking style, although convection ovens do have advantages worth considering.
Here are just a few reasons why such equipment is changing the way users cook:
- A healthy alternative to frying in fatty oils.
- Evenly heated oven cavity.
- Less product drying when using air instead of direct heat.
- Food retains more moisture during cooking.
- Lower cooking temperatures result in a cooler kitchen.
- Faster cooking means saving time, energy and money.
Even cooking
Convection oven - what is it? It cooks food evenly. There are also a number of differences from the standard stove. Old, outdated ovens relied entirely on stationary heating elements to cook food. To achieve satisfactory results, food must be rearranged according to the location and condition of the heat source. Naturally, cooking results varied at different oven levels, and readiness was almost impossible to guess without proper experience.
The steam convection oven has a simple solution. It uses traditional wood-burning oven principles combined with heating elements and fans to provide targeted air circulation and the ability to cook more evenly.
Rating or top 5 models
Energy EN-1003
pros
- simple operation, easy care
- excellent quality-cost ratio
- bakes perfectly in all modes
Minuses
- no backlight
From 2460 ₽
Centek CT-1530-36 Convection
pros
- compact, convenient, reliable
- good equipment, including grill
- bakes pies quickly
Minuses
- short power cord
- The case gets very hot
From 3425 ₽
Energy En-1002
pros
- bakes well with a golden crust
- you can cook any food, but only in your sleeve
Minuses
- It is difficult to wash off grease from internal panels
- very short cord
From 2184 ₽
Kraft KF-MO3804KR
pros
- bakes perfectly on all modes
- meat skewer plus convention is class
- excellent equipment
Minuses
- not found
From 3690 ₽
AVEX TR 300 BCL
pros
- good equipment
- excellent build quality
- I was pleased with the presence of a timer and spit
Minuses
- not found
From 3238 ₽
Cooking speed
Convection allows the interior to heat up faster. This oven forces hot air around food, allowing it to cook evenly and thoroughly while maintaining juiciness. Convection cooking is supposed to be 25% faster than using a conventional oven.
What are the best ovens, based on user reviews? Six models received the most positive comments from customers.
Unox LineMiss Arianna
The robust small model has four additional XFT130 grilles. They are necessary to place food inside the compartment. The Unox convection oven offers high performance and at the same time has a stylish appearance.
According to reviews from many users, these household appliances are used not only at home, but also in cafes and small restaurants. There is a touch control unit on the central panel. The database includes 99 baking programs for various types of baked goods. There is a food preparation control system. You can set the humidity level and the speed of rotation of the tray inside.
Main technical characteristics:
- Power 3 kW.
- 4 baking racks.
- Operating voltage 230 V.
- Weight 31 kg.
How does a convection oven work? What to look for when choosing a convection oven
A convection oven is a device in which food is cooked by circulating hot air.
Heating devices operate at the top and bottom of the unit, and air is moved using fans. It's easy to get confused in the variety of models
We will tell you what parameters you need to pay attention to
Important characteristics:
- dimensions;
- capacity;
- power;
- temperature conditions;
- type of control;
- additional functions;
- work programs;
- Is there a steam humidification function?
- manufacturer.
Oven dimensions
The units are produced in different sizes. Some don't take up much more space than a regular oven. Others have larger dimensions. Consider the batch sizes you need to prepare at once and the size of your kitchen. Devices with a steam humidification function are larger than other units.
Capacity
According to this characteristic, three types of furnaces are distinguished:
- Small up to 6 containers;
- Medium up to 12 containers;
- Large up to 20 containers.
ATTENTION! Models are available with a capacity from 4 to 10 baking trays
Power
The higher the oven power, the faster the food is cooked. Professional appliances that are installed in cafe kitchens have high power.
ATTENTION! The voltage depends on the power - large and powerful stoves require 360 W. Please take this into account, since this network voltage is only available in production
Temperature conditions
Standard devices have a temperature range of 200 degrees. The best option is an oven with a temperature range of 45–260 degrees.
Control type
There are electronic and mechanical controls. Mechanical models have more affordable prices. Such devices are very reliable. But their functionality is limited. In devices with electronic control is carried out using a display or remote control. They contain indicators that report humidity, time, temperature and other parameters.
Additional functions
Convection ovens can be equipped with the following additional features:
- automatic start;
- sleep mode;
- automatic cooking programs;
- chamber cooling;
- hood;
- built-in lighting.
Some professional devices are equipped with frying and grilling modes.
Programming
Appliances with automatic cooking programs are used by professional chefs in large kitchens. The baking cycle is pre-programmed: temperature, humidity, etc. are automatically changed. This function is convenient for large production volumes. But such units are much more expensive.
Steam humidification
Thanks to steam, the products will lose less moisture and remain fluffy, juicy and soft. Steam humidification is important for the production of bakery products. This feature is important for producing the highest quality baked goods.
Manufacturers
The quality of the device is influenced by who made it. Let's get acquainted with the largest manufacturers of convection ovens:
- UNOX is a German company of professional kitchen equipment;
- GEMLUX - commercial vehicles; assortment formation, quality control and service are carried out in Russia;
- Smeg - Italian appliances with an elegant design;
- Tecnoeka is an Italian company producing catering equipment;
- Apach is a major supplier of professional kitchen appliances;
- Abat is a domestic manufacturer with affordable prices but high quality standards.
Gemlux GL-OR-1838
The Gemlux GL-OR-1838 convection oven has a compact size and can be used as a built-in type of household appliance in the kitchen. According to the manufacturer, this technique can be a complete replacement for the classic oven. To achieve this, all the necessary functions for heating and cooking food have been integrated into it. In addition, the equipment body is made of a solid stainless steel sheet. The front panel has a convenient control unit with an electronic display. The upper and lower parts of the internal space can be adjusted in temperature at the discretion of the user. All set parameters are displayed on three LCD displays.
Model characteristics:
- Capacity 38 l.
- Power 1.80 kW.
- Operating temperature: +30…+230 °C.
- Timer 120 minutes.
- Camera with light.
How to choose a combi oven for home use
It is not entirely advisable to purchase this device for use at home, since it is primarily intended for a professional kitchen. But if the decision to become the owner of such a device is ripe, you should know how to choose a combi oven.
First you need to decide on a supplier. It is advisable to choose one that not only sells high-quality equipment, but also carries out its installation and initial configuration.
Next, you should find out whether there is warranty service, which will be needed in the event of a unit failure.
Installation of equipment should only be carried out by qualified personnel. Installing it yourself may void your warranty.
Since a combi steamer requires an electrical network, sewerage, water supply, and it is also desirable that a hood be mounted above it, before purchasing it it is important to foresee the future location of the device. If possible, this should be done at the design stage.
Buying a combi oven allows you to achieve significant savings in the kitchen, which is especially important for catering chains when you need to cook quickly, tasty and at no extra cost. You can once again see the features of this household appliance in the presented video.
Smeg SFA6304X
Smeg is an Italian manufacturer of household appliances offering elegant, modern solutions for living. Many of the ovens look beautiful, with touchscreen displays and sleek silver finishes. Models are equipped with countless programs for individual cooking, as well as advanced safety features. There are more than 30 models to choose from, one of which is the Classic Sestg (SFA6304X). This device is in great demand and has many positive reviews from customers.
The capacity of a Smeg convection oven is approximately 80 liters. It has several sections that make it possible to place 2-3 trays of food at once for heating or cooking. A distinctive feature is the presence of adjustable heat levels on the bottom and top panels. The user can regulate them independently. The dashboard has a display that displays all the information about the current state of the oven.
Varieties
The main criteria on the basis of which convector stoves for heating a dacha, home, etc. are differentiated. - this is the material of manufacture.
In this regard, the following are distinguished: metal, cast iron, brick stoves.
The first are constructed of high-strength steel that can withstand high temperatures. Such an installation heats the room in the shortest possible time. However, due to the fact that the metal layers are very thin, the heat also disappears quickly. For greater effect, stainless steel is used. Another disadvantage of a metal stove is that if the seams are made poorly, they may come apart under strong heating.
Cast iron ones have proven themselves well. They are compact in size and can take up any space in the house. A chimney is mounted on such a structure, which goes out onto the street, and it is through it that combustion products are discharged.
Brick kilns have gained the greatest popularity and have been able to gain the trust of users. Of all the varieties, they are the most durable and reliable. The chimney is made in the form of a coil. Thanks to this, combustion products, which are a source of heat, are efficiently preserved. A similar convection oven for heating a house heats up quite slowly, but the brick itself has the ability to retain heat for a long time. Such structures are multifunctional; they can be used to cook food and also be used as a fireplace.
Convection oven for heating in the interior
Panasonic NNCF770M
With tablet and inverter technology and 15 automatic cooking menus, the Panasonic steam convection oven works perfectly. In addition, it also has grill functions, therefore, customers can create more dishes that they like.
An attractive feature of the model is the presence of special stands, which make it possible to place several trays of food at once. There are modes for steaming food for preparing dietary dishes. The presence of a software module allows you to select the appropriate cooking mode.
All settings are made on the large LCD display, which is located at the top of the control panel. The device can additionally be used to defrost food. If necessary, the temperature in the upper and lower parts of the container inside the oven can be adjusted. This makes it possible to cook several dishes at once.
Technical specifications:
- Maximum power 1 kW.
- Oven volume 27 l.
- Child lock.
- Weight 17.5.
Functionality
On the domestic Russian market you can find similar ovens with automatic programs that simplify the process of preparing food:
- Automatic start.
- Temperature probes.
- Sleep mode.
- Ability to program cooking modes.
- Camera cooling function.
- Extraction of moisture and air.
- Built-in interior lighting.
Standard baking sheets are used; each product fits four baking sheets or racks.
KEP-10P
Users did not ignore the domestic manufacturer either. The KEP convection oven is widespread and is popular even among chefs in restaurants. The model is used for cooking and heating dishes. There are modifications for professional cooking. The main difference from the home version is the size and heat treatment modes of the product.
The advantages of the model include high performance and minimal power consumption. This is a monolithic convection oven with a wide range of functions. The device has 10 preset programs for preparing different types of dishes. Additionally, the model can be used for defrosting products. At the bottom there is a tray that allows you to collect fat, juices and other types of liquids that drain from food.
The device has the following technical characteristics:
- Power 15.5 kW.
- Case material: stainless steel.
- Electronic control panel.
- 3 engines.
- 10 heating levels.
- Reverse technology.
- Steam humidification.
Design and principle of operation of a combi oven
The device combines two main operating modes: convection or forced distribution of heated air throughout the internal chamber and the use of steam for cooking.
In some models, a third mode may be used, which consists of combining two main ones, which is an advantage, but increases the cost.
Mechanical control systems are considered obsolete and are practically not used in modern models
Convection is provided by fans installed in the walls of the working chamber. The presence of tightness when the door is closed ensures that the air circulating inside the combi oven is drawn in by the fan into the body, and then it passes through the heating element, which allows the device to quickly heat up to the set temperature. Thermostats are used to control the temperature in devices.
The amount of water is controlled by electrodes. When the level drops below the required level, the valve opens. Once the required quantity is reached, it closes.
When the convection mode is turned on, it is possible to achieve heat treatment of products, which is similar in quality to frying, while losses are reduced by up to 30%. Also, the use of hot air helps to speed up the process of obtaining a finished dish, while the cook is not required to monitor it or turn it over to achieve uniform cooking.
By tightly closing the door, a sealed space is created inside where hot air circulates
The second mode that is present in the combi oven is the use of steam, which can be generated in two ways.
- Boiler. Steam generation in this design is carried out by a boiler or water boiler. The water level inside the boiler is maintained at a constant level, so such a scheme requires connection to a water supply system. The entire process is completed automatically. Also, most models have a protection system that is activated when the water supply is cut off. When the maximum temperature (130ºC) is reached, the device turns off, which minimizes the risk of emergency situations.
- Injector . Combi steamers with an injection steam generation system use the principle of spraying water onto a heated heating element. There is a system of nozzles through which liquid is supplied, and it is designed in such a way as to ensure gradual grinding of the droplets. When water droplets hit the heating element, they instantly evaporate, forming steam. Further, after passing through the working chamber, it cools, condenses on the walls of the drainage collector and drains into the sewer.
The boiler type requires a mandatory connection to the water supply
The electronic control system makes the device fully automatic due to a large number of preinstalled programs
In injection-type devices, the temperature does not rise above 100ºC.
There is no consensus regarding the advantages of one method over another. Some chefs consider the boiler to be an outdated technology, while others do not recognize the injection technology. Everything will depend not on the purpose and classification of the combi oven, but on the model and manufacturer.
Breville BOV800XL
Reviews about this convection oven are also positive. The model includes IQ Element technology. This innovative feature allows for more precise temperature control, which is key to successful convection oven cooking. Its five quartz heating elements provide fast heat-up and cooking temperatures, while three easy-to-install racks provide the versatility needed to prepare virtually any dish.
There are also additional technologies for home use. The Smart Oven feature means the 1.8kW power can be adjusted to facilitate a wide range of cooking options.
Technical characteristics of the furnace:
- Power 1.8 kW.
- Quartz heating elements.
- 9 cooking modes.
- Weight 31 kg.
- LCD display on the front panel.
The Element IQ system works like a control switch on the light panel, increasing or decreasing power as needed using a convenient knob on the unit control unit.
Advantages and disadvantages of combi steamers
Like any device, cooking devices have their positive and negative properties. There are much more of the former, otherwise this technique would not be so popular and would not be in every professional kitchen.
The advantages of a combi oven are:
- versatility, since the purchase of this device replaces a stove, oven, frying pan;
- automation of the cooking process, which reduces labor costs;
- profitability, which is also manifested in the high efficiency of the device, which allows reducing energy consumption;
- food savings by reducing losses during frying or boiling;
- the ability to preserve the beneficial properties of products;
- ease of care.
The use of a combi oven is advisable in a professional kitchen, since it is designed for large volumes of dishes.
Perhaps the most significant drawback of such equipment is its high cost, if we talk about the possibility of purchasing a combi oven for home use. Otherwise, this device has a lot of positive qualities that make it indispensable for any professional chef. Also among the disadvantages is the noise level created when the fans operate, which operate much louder than similar parts of a conventional stove.
