ELECTRIC OVENS

In recent years, professional electric ovens have spread quickly in all fields of entertainment, from the pizzeria at the luxury hotel. The reasons for this success are to be found mainly in the versatility of these food machine and can have many functions easily accessible, via the convenient electronic controls.

FEATURES AND OPERATION OF ELECTRIC OVENS

Electric ovens can be both static and ventilated and, unlike gas ovens have heating elements located in the sky and in the audience. Normally, the top and the bottom are two precision thermostats that control the internal temperature of the oven. Some models also have temperature sensors that measure the temperature of the product. Among the many features that come with the main ones being: the heating from below or above, the ventilation and the grill.
The oven allows optimum management of cooking pizza and other dishes; the fact that there are elements in the sky and in the audience ensures even heat distribution inside the cooking Chamber. Gas ovens, it is possible that some parts of the dish (or pizza) burned at the location of the burners, this possibility does not exist in professional electric ovens. The other difference is the ability to better preserve the humidity inside the room, thanks to the presence of specific seals around the door: This prevents drying out foods or to create variations of pizza bread. As in gas ovens, even in electric ovens, heating elements operate at maximum power early on, but once the set temperature is reached, stop working.

THE ELECTRIC OVEN IN A NUTSHELL

Here are the main advantages and disadvantages of an electric oven professional:

PRO
-ability to reach very high temperatures, up to 300°
-ease of use
-possibility of setting the temperature very accurate
-distribution of temperature inside the room
-large variety of functions available

AGAINST
-possibility of rising costs of managements

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