Convection Oven

Product Description

The avant-garde Convection Oven is suitable for all kitchens to make a variety of recipes with perfect taste. We offer this kitchen equipment in a numbers of designs and other technical specifications. Direct ConvectionThe direct convection oven is suitable in condition where heat is provided to dough via hot air. Herein, a temperature of 220 to 250OC is achieved for heating air. The hot air is transported to baking chamber, where it is blown on the products top and bottom to bake it. The said hot air is evenly distributed in the baking chamber in a passim manner. The direction convection baking is used in last sections of oven, at the end of former Direct Gas Fired section.BenefitsIt offer improved and more accurate control over the final moisture contentFine tuning of final color of products is possibleIndirect ConvectionIt is used in Hybrid Ovens once the process of Indirect Radiating of the ovens heated section is complete. Here also, the heat is provided to dough via hot air. The air is transferred by a heat exchanger, which is helpful in avoiding any air contamination, which directly contacts the product being baked. The hot air is transported to baking chamber at 200OC and is evenly distributed in the baking chamber in a passim manner. BenefitsDue to presence of heat exchangers, the hot air is free from all combustible products.Highly improved operator control in every section / zone, top & bottom heat ratio, baking chamber temperatureSuitable moisture extraction from chamber