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A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food [1] to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the ...
Industrial convection oven used in the manufacture of aircraft components. Heating is by gas-fired heat exchanger; fully automated control system holds air temperature within 2°F. Industrial Zanolli double hearth deck oven (left) and Sveba-Dahlen rotary rack oven (right)
Masonry ovens consist of a baking chamber made of fireproof brick, concrete, stone, or clay. Though traditionally wood-fired, coal-fired ovens were common in the 19th century. Modern masonry ovens are often fired with natural gas or even electricity, and are closely associated with artisanal bread and pizza. In the past, however, they were also ...
Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven.
Ovens historically have been made by either digging the heating chamber into the earth, or by building them from various materials: Earth ovens, dug into the earth and covered with non-permanent means, like leaves and soil; Masonry ovens, a term historically used for "built-up ovens", usually made of clay, adobe and cob, stone, and brick.
The brand offers a full line of deck ovens and gas counter top ovens such as the VH-1828 series. [2] The GC182 oven features two separate 18 inch conveyors. [3] Chef Jeff Pond of A4 Pizza stated he always used Bakers Pride ovens which, along with Blodgett and Marsal & Sons, are the most popular pizza ovens in the New York region. [4]
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