Convection Oven

We are offering the best quality array of Convection Oven. This assortment is very much demanded in kitchens for making assorted types of recipes in a perfect manner. Offered product is available in assorted designs, shapes and varied technical specifications in order to meet the utmost satisfaction of the clients.

Direct Convection

This type of Oven, is preferred when the dough requires heat by means of hot air. Air is heated upto 220 – 250 C and conveyed to the baking chamber and  blown to the top and the bottom of the product being baked.  This is uniformly distributed throughout  the baking chamber. This type of baking is typically used in the last sections of a Hybrid Oven after the previous Direct Gas Fired section.

Advantages.

• Provides better and more precise control of the final moisture
• Final colour of the products can be easily fine tuned

Indirect Convection

This type of heating is utilized in the Hybrid type after the Indirect radiating heated section of the oven. Even in this type of Oven, the heat is transferred to the dough by means of hot air. A heat exchanger facilitates this transfer in order to avoid any contamination of the air that comes into contact with the product being baked. This is then conveyed to the baking chamber which is at a temperature of around 200 C and then blown to the top and the bottom of the product.

Advantages:

• Since the transfer of heat is through exchangers, hot air which comes in contact with the dough does not contain any combustible product.
• Better Operator Controls in each zone / baking chamber temperature / top and bottom heat ratio
• Better extraction of moisture from the chamber.