What is a convection oven? Principle of robotic characteristics. Convection ovens. Attach that robot. Conditioning and how to choose Features of robots and advantages of convection ovens

Convection ovens for baking have already come to fruition in many practical ways. This article will be of little use, and this material is addressed to those who want to know what it is, how they function, how and what can be prepared.

The principle of the oven robot

So what is a convection oven and what is the principle of its operation, and how can it benefit you at home? The principle of a convection oven is simple: in the middle of it is a rotating electric heating element (TEH), which sets the required temperature in the room, and a built-in fan ensures its circulation around the food that is being cooked there. Bakery and convection ovens for baking are larger in size, and their operating principle is absolutely identical. And the difference in the price of these devices is significant when comparing the home option with the professional one. If a simple electric convection stove for your home will cost you around 70-120 USD, then the price of a professional analogue can exceed 10,000 USD.

Advantages of a convection oven

Now let's look at how to use a convection oven and what you can cook in it. Basically, buy convection ovens for adults, but in it you can actually cook everything that you used to cook in the oven. There is only one caution: gentlemen, who already know how to properly cook in a convection oven, ensure that the food in it will be ready about 15 minutes earlier, lower than the same temperature at which the herb is cooked, it may be 10-15 degrees lower the way you sounded. A more effective distribution of the heated air is in the middle, where the fan can reach. It is important that the products prepared in this oven retain more vitamins, and it is certain that they practically do not burn at all. After the background information, you can move on to specifics, including how to choose the right convection oven according to your needs.

Select convection oven

Before adding this device, it is necessary to warm it up so that it can reach dimensions that can be two or more times larger than a standard microfiber stove. Therefore, the size of the trace should give us respect in advance. Approximately the size is 550×470×330 centimeters. This type of flower will produce three leaves of medium size. The offensive factor is the presence of a vaporization function and its type. How long does it take for a product to be consumed during preparation? There are two types of vaporization. The first one is hand-held, in which case the koristuvach himself presses the button to pour water onto the heating element. Another option is automatic (intelligent). These ovens are more expensive, otherwise the steam creation process will introduce stench automated, which is even more manual. Also, these ovens have distinct programming functions, and simply by selecting an associated program, the cycle required for the product is started. This is, of course, manual, but not always true, even such convection ovens are very expensive, and most of the programs, which are used for everything, are never a problem.

It is optimal to choose a stove from a proven stove with mechanical ovens. As practice shows, they are less susceptible to various types of breakdowns and are cheaper to maintain. Without a doubt, this unit will be even more beautiful in the kitchen. The pastry prepared in the new one is richly juicy and tender, the only downside is that the flavor and size are great.

The convection oven is, in essence, a great oven. In this case, in a regular oven, the preparation of products is richer, and the ingredients of herbs and vegetables are preserved more quickly. The advantages of working with convection ovens stem from the fact that the principle of their operation is based on the technology of uniform circulation of hot air.

Indeed, to this original engineering solution, the convection oven surpasses the original oven in all respects. This device is also practical for restaurants and cafes. A lot of professional cooks are constantly working to put a complex mental alertness on the production of a convection oven.

The first models appeared in the 70s of the last century. The stench was far from complete, and then the growers snatched away all the little bits. There were a lot of models who were insured in the professional field. Such equipment, if properly maintained, can be used for a trivial hour.

Why is a convection oven needed?

The convection oven is used for cooking meat and fish herbs, as well as bakery products. You can use frozen foods and prepared drinks, and you can also warm up ready-to-eat herbs.

The hedgehog is cooked in the shortest possible time with minimal energy consumption. Businesses benefit from the created herbs, but do not waste the fruits. This decision is positively reflected in the pricing policy.

The combination of convection ovens with stand-up ovens is highly worthy. This tandem makes it possible to create a complete cycle technology for the production of various types of bakery products. It is possible to fully control the cooking process of the hedgehog, maintaining the optimal temperature regime.

The Apach Lab website presents industrial models of leading lighting brands - tools for relevant specialists. Professional possession is a trivial term of service. It is characterized by high performance characteristics and reliability.

The principle of a robotic convection oven

The principle of convection makes it possible to ensure the exchange of spices in the air and an even distribution of heat in the working chamber of the furnace. Heat is generated by special heating elements or TENs installed in the working chamber.

To ensure uniform temperature distribution, a number of fans are placed in the chamber. The hot air circulates throughout the entire volume, all products and herbs retain the heat necessary for proper cooking.

Description of the characteristics of a convection oven

Ovens vary in thickness, size, productivity, working volume, functionality and price. On our website you can find the characteristics, descriptions and photos of specific models.

Obviously, there are compact models that do not take up a lot of space during installation. Installation and startup of such a furnace for a robot may not take many hours.

Find mobile models with the ability to move the location.

Advantages of convection ovens

• good price;
• the possibility of a universal vikoristan;
• simpler and easier to maintain;
• different modes;
• productivity;
• lighter keruvannya;
• high acidity of the herbs.

What is the difference between a convection oven and a combi steamer?

Buy a convection oven

• Individual approach to each client;
• affordable prices;
• vigilant minds and possessions;
• wide range of models;
• quality guarantee.

There are a lot of specialized equipment created specifically to make the cook’s work easier and to change the technological process of preparing food. An important milestone in the development of kitchen equipment was the creation of a universal unit that combined the functions of a hot pot and a steamer - a convection oven. The first product of this type was introduced by the German company Rational in 1976. Over the course of 40 years, convection ovens have gone from a primitive state of mind, which requires manual pressing of water, to folding systems, coated with processors, which provide greater control over the cooking of food.

The convection oven market is about to be filled with new products. These devices appeared recently and were immediately assessed by professionals. Most restaurants, cafes, and food processing plants produce this type of oven. Drinking on automatic units is steadily growing, convection ovens have transformed from a fashionable novelty to a must-have attribute of a professional kitchen.

Leave steam-convection (convection) ovens until they reach professional heat levels. The smell of vicorists is caused by various convection and steam for heat treatment of food products. The main advantages of such furnaces are ease of installation and significant economics. Steam convection ovens reduce up to 70% of the heat treatment process, replacing all types of kitchen equipment.

Compared to traditional ovens and other heat-heated ovens, convection ovens allow you to quickly cook food. Products are prepared in some 15% Swiss ovens, or in ovens or ovens. Additional energy savings are achieved by switching the unit into operating mode without any interruption of the electrical system between operating cycles.

Cooked in a convection oven, the hedgehog practically does not consume the vitamins and amino acids contained in it. The great advantage of a convection oven is the ability to instantly cook various products. The smut should be cooked at the required temperature. And thanks to this method of skin treatment, the product preserves the moist, unique taste and smell without transmitting it to others.

In order to reduce energy consumption, steam-convection ovens help to turn the inserts in them slightly. The term of furnace consumption is a little more than 2 roki, and the practical term of its service exceeds 10 roki. In a small restaurant with European cuisine, where the number of blowers does not exceed 50 per day, a convection oven per river provides energy savings of up to 3,000 dollars. For mortgages with greater turnover, savings increase proportionally.

The principle of a steam convection oven

As the name suggests, the operation of a steam convection oven is based on the continuous processes of convection and steam creation. Convection occurs in the middle of the working chamber of the furnace due to the circulation of heated air, which causes the mechanical fan to collapse. Once the working chamber of the oven is sealed, the fan steadily draws in air and circulates through the heating element, ensuring effective heating of the working area of ​​the unit. The set temperature is controlled by a thermostat, which turns on and off the heater if necessary. The current convection oven can accommodate two types of shades: circular or straight. The first one will provide the best heat transfer and, therefore, more heating of the circulating air.

To prepare products in steam convection ovens, special gastronomic containers are transferred. Thanks to its simple design, personnel can easily carry out maintenance and processing of the working chamber in line with the technological process. The design also allows for the storage of products in special containers.

Robotic steam convection oven mode

Initially, the convection oven provided the customers with three operating modes:

• convection;
• combination mode.

The rest is conveyed instantly by the rising steam and hot air.

Modern ovens offer three more modes (in addition to overheating):

• low temperature steam;
• steam is forced;
• rozigriv (regeneration).

The capabilities of stoves are gradually increasing, accompanied by new functions. To easily create a crunchy shortbread, you can use the “Mitty bet” function. For baking delicious cakes, the robot function has been transferred with reduced fan speed. The main convection oven uses grilling and frying systems, which allows you to easily remove ingredients such as “grilled chicken” or “potato fries”. This expansion of the functionality of the steam convection oven has created the most demanded and universal equipment in a professional kitchen.

Boiler and injection convection ovens

There are two types of ovens based on the steam generation method:

1. Boiler furnaces with a built-in steam generator.

2. Injection furnaces, in which steam is created by directly injecting water onto the tubular electric heating element of the furnace.

The boiler steam generation system is the most advanced due to its simplicity and accuracy. This allows you to immediately determine the required amount of bet without calculating the amount of water required to make a given amount of bet.

An important factor in prolonging the service life of a steam convection oven is protection from scale. To prevent the appearance of scale in a convection oven, special softeners are used, through which water is passed before steam generation.

Unfortunately, there is only one boiler, steam convection oven - a high price. Therefore, injection units are divided and produced. They completely replicate the functionality of boiler stoves while being an inexpensive alternative.

The steam in injection devices is created directly in the working chamber when water hits the hot heating surface. When the combined mode of operation of the convection oven is selected, the amount of steam in injection ovens is no more regulated than in boilers. For other parameters, injection convection ovens do not compromise with boilers. Due to the fact that prices for this type of unit are lower, injection convection ovens are increasingly being purchased for the kitchens of professional cooks.

Description of Abat convection oven models

Types of steam convection ovens

Depending on the method of steam generation, convection ovens are classified according to the type of control and location.

Control of a steam convection oven can be mechanical or electronic. In the first phase, adjustment is made using knobs to set the necessary parameters. These are simple and reliable ovens, and they have a daily function of automatic moisture regulation.

Automatic regulation can be achieved in one of three ways:

1. Fixed rhubarb volosti. This method is easier to find in the cheapest oven models.
2. The moisture content of the chamber is adjusted to 5%. This is more valuable than a constructive decision that allows you to achieve good results.
3. Automatic control of parameters using additional electronic sensors.

The apotheosis of automatic control in steam convection ovens is programmed units that allow you to automate the process of preparing herbs and do not require control and handing from the side of the cook.

The capacity is based on the maximum possible number of gastronomic containers that fit into the working chamber of the oven. Based on this parameter, there are three groups of ovens: small (up to 6), medium (up to 12) and large (up to 20 capacities).

Steam-convection ovens make it much easier for the cook and offer a perfect advantage over traditional methods of cooking hedgehogs. The development of microprocessors and robotics allows manufacturers to gradually improve equipment, including further automation of their work and expanded functionality.

Baking croissants in a convection oven

Evgen Sedov

If your hands grow from the necessary place, life will be more fun :)

Zmist

Meta developments of many cooks' adaptations and adaptations - the rapid preparation of yak, savory urchin. Convection oven is a commercial technology that is used for thermal processing of products. The principle of operation is based on the uniform circulation of hot dry air or steam. The intensity of the fans located in the middle of the chamber can be adjusted depending on the temperature and the level of air pressure. The name of the oven was taken in honor of the physical phenomenon of convection - heat exchange, which is ensured by flows of particles at different temperatures.

Galuz zastosuvannya

The widest range of professional heating capabilities, based on the convection effect, has emerged in cooking. There are also industrial models whose depth, width and height allow you to accommodate objects of different sizes and dimensions. Most convection ovens are created using the method of preparing hot herbs and sourdough. The additional function of the electric grill is ensured by tight heaters (tubular electric heaters) placed on the upper and lower inner panels of the heating chamber.

Thanks to the adjustable steam setting, the combi oven also performs the functions of a large double boiler. The wide range of use of a convection oven combined with a large internal chamber has served this type of oven well: combi ovens of the popular type can be found in the kitchen of any great restaurant or even no.

Robot principle

The operating principle of the convection oven will be based on the convection effect: this is the process of heat exchange between direct gas flows (at different times). You can reach the exhaust fan on the rear station of the heating chamber and 3-4 shades from the top and bottom. Most of these devices have the function of regulating moisture, which helps prepare herbs using steam, which involves the process of extinguishing, boiling, and water lazing. If the main switch is set to “zero”, the standard grill mode will be activated, and the oven will lose even dry hot air, which is ideal for baking.

Convection ovens

Different companies produce different models of combi steamers. Compact devices that operate on a 220V voltage are suitable for home use. Its equipment is scanty and there are few additional functions. Professional machines are equipped with a smaller body, an expanded list of modes and are additionally equipped with replacement decks and cleaning kits. They operate in industrial sockets with a voltage of 380V, and have a continuous switching function and an electromechanical blocking function. The latest furnace manufacturers are distinguished by their furnace models:

• Unox;
• Gemlux;
• Smeg;
• Apach;
• Tecnoeka;
• Abat;
• GARBIN;
• Venix;
• Vortmax.

Unox

Find out that this convection oven can be cooked independently using Unox products. The combi steamer's software includes a system for adjusting the method of cooking hedgehogs. The temperature treatment cycle can be divided into 6 stages with different temperature configurations:

• Model name: Unox XEBC-16EU-EPR-S;
• price: 621,000 rub.;
• Indicators: 16 rows with gaps 80 mm, LxWxH 1043x882x1866 mm, power supply 380V, tension 35kW, temperature range 260 degrees;
• pluses: high capacity, self-cleaning function, 256 slots for saving cooking programs;
• cons: not revealed.

The minimalist professional convection oven is clearly supported by an advanced safety system. The locking mechanism will not open until the steam is released through a special airlock. This supplement will definitely protect against accidents in the kitchen:

• Model name: UNOX XV 593;
• price: 120,000 rub.;
• characteristics: 7 rows with a gap of 80 mm, dimensions 860x882x930 mm, 380V, 10.3 kW, maximum temperature 260 degrees;
• pluses: easy adjustment of cooking modes, safe magnetic locking mechanism;
• cons: greatly displaced center of gravity.

Gemlux

The kitchen grill with convection opens up new possibilities in the field of cooking. Choose one of 11 modes or speed up the adjustments to create a unique experience. There is a probe on sale that will be available, which gives even more control over the thermal processing of products:

• Model name: Gemlux GL-OR-1500;
• price: 7500 rub.;
• characteristics: daily convection mini-stove, 1.6 kW, 220V, 40-230 degrees, 11 modes;
• pluses: small in size, non-stick coating on the walls;
• cons: it takes a long time to reach.

A small commercial combi steamer provides the most benefits for protection. In a highly hot environment, it is difficult to heat up from the outside during the cooking process. Adjusting the strength of the rotary fans gives greater control over the convection effect, which is an important part of the grill mode:

• Model name: Gemlux GL-OR-1536
• price: 9000 rub.;
• characteristics: mini-grill with rotary fans, heat 1.5 kW, 220/380V, 6 heaters, dimly lit, double-sided;
• pluses: good protection from external heating;
• cons: not revealed.

Smeg

A combi oven from Smeg is a good choice for use in the kitchen of a small restaurant or cafe. The small price for the wonderful value makes it entirely justifiable to purchase such a property for a small business from the sphere of a huge food service. The slight increase in energy consumption further reduces the cost of cleaning the kitchen:

• model name: Smeg ALFA43GHU;
• price: 55,000 rub.;
• characteristics: 4 levels of deck installation, dimensions 602x537x584 mm, 3 kW, 380V;
• pluses: sensitive rotary switches with fixation of the set value;
• minuses: there is no built-in probe, the insurance timer is less than 60 hours.

The great industrial convection oven opens up wide possibilities for cooks who need to cook. Without any modes of operation, flexible adjustment of thermal processing processes and the function of step-by-step cyclic cooking transform this model into a full-fledged kitchen worker:

• Model name: Smeg ALFA241VE
• price: 183,000 rub.;
• characteristics: 6 levels of pallet installation, dimensions 872x810x805 mm, 400V, 8.3 kW;
• pluses: increased temperature range of 280 degrees, tri-ball dry, mechanical locking mechanism;
• Cons: large capacity (113 kg), non-standard capacity up to electrical voltage.

Apach

A small convection oven for a restaurant kitchen can play an additional role if the convection ovens are occupied. The use of a step-by-step method for preparing herbs opens up even more possibilities for this oven. Adjust them for thermal processing by changing the humidity and temperature indicators, and then the oven itself prepares the products:

• Model name: APACH AD46M;
• price: 66,000 rub.;
• characteristics: voltage modes 220/380 V, which are intermittent, dimensions 800x700x580 mm, manual control of steam supply;
• pluses: small gap, visible probe, softens under electrical conditions;
• cons: the number of layers per sheet is small.

A tall and narrow convection oven, designed with a wide range of products, is the most needed product in kitchens, restaurants or large cafes. The operating temperature range of the device is clearly increased compared to other models by a moving upper cordon. Use minimal adjustments if you need a large steamer, and maximum adjustments to activate the steamer mode:

• Model name: APACH A9/10DHS;
• price: 180,000 rub.;
• characteristics: ten-layer straight lines for pallets, external dimensions 920x760x1075 mm, 400V, 13.5 kW, convection strength, which is being adjusted;
• pluses: the little one has adjusted the robotic mode;
• disadvantages: displacement of the center of importance.

Tecnoeka

Kitchen appliances from the Tecnoeka company are designed specifically for storage in the territory of large municipal food enterprises, which are financed by large production facilities. The combi steamer's software includes a system for adjusting the method of cooking hedgehogs. The temperature treatment cycle can be set up in 8 stages:

• Model name: TECNOEKA EKF 1064 TC touch control;
• price: 280,000 rub.;
• characteristics: 10 levels of pallet installation, external dimensions 935x930x1150 mm, 380V, 16.5 kW; Thermal insulation has been painted for a heat-free installation;
• pluses: flexible setting of cooking modes;
• minuses: large valve, unregulated locking mechanism.

A large combi steamer with a wider operating temperature range will become an indispensable tool in the restaurant kitchen, especially in the future. Program the model to independently prepare hedgehogs in a number of stages, and deal with the other steps:

• Model name: Tecnoeka KF1010 EV UD-GA;
• price: 340,000 rub;
• characteristics: 12 direct lines for pallets, external dimensions 965x850x1250 mm, 380V, 23.5 kW; temperature regime 50-270 degrees;
• pluses: adjustable multi-step preparation in the recipe, three strong fans;
• cons: price.

How to select a convection oven

Before purchasing, be sure to find out how the air fryer works so that you don’t buy something you don’t need for ten thousand rubles. Remember that this equipment is more suitable for a professional kitchen than a home cookery. In order not to be complacent about your choice, pay attention to the following characteristics of property that you can buy:

1. Between temperatures. A standard combi oven requires a temperature of at least 200 degrees, so it can cook any kind of food. Look at the models from 45-260 degrees.
2. Locking mechanism. A professional convection oven is often equipped with an electromechanical or magnetic lock that blocks the door from opening. Remember that the flow of steam and air from a temperature of 200 degrees causes strong swelling of the skin, mucous membrane of the throat, and lungs.
3. Equipment. Industrial equipment often ensures a large number of decos that move around the number of stands in the middle of the heating chamber, so that it is not difficult to distribute the mixture between the bain-marie stand and the oven.
4. voltage The standard mini-stove with convection is powered by a 380 V outlet. In the home, such equipment will rarely be plugged in.
5. Programming All models can be fully programmed for independent preparation of food in a number of stages, which are modified by the settings of humidity, time and temperature. Just like a smart home multi-cooker, this technique can turn itself on according to a timer or at the right time to prepare you a hot meal or warm up your lunch or evening.

Heating technology is an indispensable resource for the huge food industry, trade and food enterprises. How does a convection oven work for the skin of a restaurant, mini-bakery, confectionery, etc. With this help, you can use most types of thermal processing of products - baking confectionery and bakery dough, greasing, extinguishing, baking, etc.

I'll add some advantages

Evenly bake all the products in the chamber, preventing the burning of germs. Reduce the cooking time of the hedgehogs to 30% and the temperature - by 15 degrees, lower, as if the herbs were cooked in the oven. For such minds, the vitamin warehouse of products is preserved as much as possible. Saving electricity. Instantaneous preparation of different herbs without risk of mixing aromas and flavors.

The principle of robotic convection ovens

The cooking process is carried out using additional convection, or Primus circulation of hot air behind an additional fan. Keeping the chamber sealed, the heat in the air does not go out, but is again and again drawn in by a fan and passed through the heater, which will ensure smooth and even heating of the entire volume of the oven and the product, so be in it. The temperature in the chamber is controlled by a thermostat, which turns on or off the heating element if necessary. SHADOWS can be straight and circular, another option is better at bringing in heat by warming up the wind that circulates.

The workpieces are placed in the chamber on decks, gastronorm containers or vagons.

Electrical robot modes

Convection – processing of beans in hot dry air, suitable for cooking fish, poultry and meat, fermenting bakery beers, defrosting beverages. VIPs.

In case of overheating, in modern devices there is a function of “regeneration” - heating, “forced steam” - for crispy crust, “low-temperature steam”, “reduced fan speed” - for baking cakes, “frying” and “grilling” - for baking Tuvanya Kartopli fries and grilled chickens.

Convection ovens are available in two types: injection and boiler. The remaining ones are equipped with a steam generator, so that ready-made steam is supplied to the chamber. The peculiarity of the injection device is that steam is created after an hour of water being sprayed (when sprayed) onto the hot surface of the heating element.

For easy operation, the device is equipped with a timer, temperature controller, sliding doors that turn on the ovens and allow you to monitor the work process without opening the chambers. The control can be electromechanical - intelligent and reliable, or sensory - with no need to enter programs and the possibility of further programming.

How a convection oven operates, the rules for its maintenance are specified in the instructions supplied to each product. Buy heating equipment for your home and large food supply at a reasonable price with delivery from the Kobor online store. Models of combi steamers are presented in the catalog in a wide range. For all meals please contact our managers for telephone numbers ☎