I bake in a small bakery/cafe and we do bake non pastry/bakery items in our gas convection ovens. You should be fine cooking meats in this type of oven. Just adjust your temp as you would for any convection baking.
Help with commercial ovens
Hi everyone new to the site. I own and run my own healthy eating cafe and meal prep company in the north east and am required to cook a lot of marinated chicken breasts at once. I've seen a lot of convection ovens which would suit me perfectly however they all say bakery ovens? Is this just what they are normally primarily used for and would it be ok for me to cook large amounts of chicken breasts on gastros in this type of oven. Thanks for any help I've searched everywhere and couldn't find anything
1 - 6 of 6 Posts
Also you might read up on differences between bakery and deck ovens
Regular Convection (garland, southbend, us range, blodgett, etc) ovens aren't as fantastic as foodeqpt. sales people make them out to be. They are great general workhorses, but are not perfect for any one particular application.
For roasting meats, they'll get the job done, but with one important caveat: You will loose significant weight compared to a deck oven. The fan blows hot air which will lower the humidty in the oven, and this means greater weight loss.
For many baking applications a convection has only one temperature zone, no separate top or bottom heat. Not desirable for many baking applications. Since the fan only blows in one direction, you have to turn your trays around, and every time you open those huuge doors you blast hot air in your kitchen, heating up your workspace, and cooling down your oven.
For baking potatoes or roasting bones though, they are pretty good.......
For roasting meats, they'll get the job done, but with one important caveat: You will loose significant weight compared to a deck oven. The fan blows hot air which will lower the humidty in the oven, and this means greater weight loss.
For many baking applications a convection has only one temperature zone, no separate top or bottom heat. Not desirable for many baking applications. Since the fan only blows in one direction, you have to turn your trays around, and every time you open those huuge doors you blast hot air in your kitchen, heating up your workspace, and cooling down your oven.
For baking potatoes or roasting bones though, they are pretty good.......
Always willing to learn. What is a gastro? Here is a website that has many ovens to look at http://www.webstaurantstore.com/42715/com. Although they are expensive combo ovens are nice. Also check out the deck ovens. Pay attention to fuel elec/gas voltage 208/240 single or three phase. Also ask about yearly operating costs.
I guess OP did not need help after all.
1 - 6 of 6 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Recommended Communities
