If you’re not used to a lot of kitchens (like some people I know), you probably wouldn’t know that there are several types of ovens that can be utilized. One specific type would be a convection oven. I know what you’re thinking: how do you spell that? Well, the spelling is there, but a convection oven is different from a conventional oven.
The primary difference between a convection oven and a conventional oven is the convection oven uses fans within the oven to move the hot air around the whole space. The movement of air is actually more effective at cooking food than in the conventional oven, where the air just…sits there. This means the food cooks quicker, and in the restaurant business, food needs to leave the kitchen quickly, so the faster, the better.
Of course, there are factors to consider in this. For one, if the tray in the oven is too wide, it can limit the air flow, and that will affect cooking time. Also, the more food being put in the oven, the longer it will take to cook, but it should still be faster to cook the food in the convection oven assuming the air flow is not blocked. The closest the everyday household kitchen might get to this is the microwave. That doesn’t mean that a microwave oven is the same as a convection oven, but there are similar properties.
We here at the Frog are happy to say that we have quite a few convection ovens to choose from, so if you’re looking to put one in your kitchen, you can give us a call. Here’s what we got:
-A Moffat Turbofan 31
-Blodgett convection ovens
-Southbend convection ovens
Like it was mentioned earlier, there are quite a few benefits to a convection oven, so if you’re going to try one out, we’ve got some to choose from. And we’ve got great financing and leasing options, so it’s worth checking out. To read more about the financing plan and to download your own application: http://onefatfrog.com/financing.htm. If you’ve got one in your kitchen, it should give your restaurant a boost when it comes to cook time and consistency, so give one a try!
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