Ovens

Convection ovens are the preferred piece of cooking equipment by many professional cooks. They use a fan to circulate hot air around the food, generally by a top and bottom heating element, with the heat being circulated by a fan inside the oven. Convection oven roasting cooks meat up to 25% faster than in a regular oven and baking is possible on two or even three racks at one time. Potato ovens are simple to use, require little skill and low maintenance.

Potatoes take approximately one hour to cook and are baked to perfection without constantly rotating. Potato ovens come in different sizes, styles and finishes to complement any catering establishment and to suit your individual needs.

A combination oven combines several cooking functions in one piece of equipment and cooking results are achieved by using either still or fan driven heat and steam which is injected into the oven when the food is being cooked. Combination oven cooking has the benefits of faster cooking times, reduced meat shrinkage, intensified flavours and enables different food types to be cooked together without cross tainting of flavours.

Steam ovens are either countertop stoves, sized about the same as a mid-size microwave, or freestanding models. They come equipped with a reservoir that is filled with water to begin the baking process. Even installed ovens do not need to be hooked up to a water supply, like an ice-making refrigerator, because in most cases the reservoir is detachable or easily accessible. Temperatures of steam ovens vary.

Different systems can cook food at temperatures of up to 300°C. Steam ovens not only reduce cooking time, but also lower the fat content of food. Steam cooking also retains more vitamins than other cooking methods and is therefore touted as a far healthier way of preparing and preserving foods.