PROFESSIONAL OVENS FOR RESTAURANTS

Inside the kitchens of restaurants and pizzerias, professional ovens are part of those commonly used catering equipment for the preparation of the dishes. Without considering the microwaves, which are characterized by a particular operation, the different types of professional ovens differ according to the system of heat transfer, for firing mode and for certain other characteristics.

STRUCTURE OF PROFESSIONAL OVENS

Despite the different types of ovens for restaurants, you can find a structure common to all, on which producers engage a different number of elements for additional functions, such as convection fans, boiler for steam, computerized control panels, thermostats, portable grills probe loading and unloading. The purpose of these children is to offer a more versatile professional oven and in line with their individual needs.
With respect to the structure, in a professional oven you can always find a cooking Chamber, which is the room where you place the food to be cooked. The upper part of the room is called the sky, while the lower floor.
Opening the door (not present on some models), which ensures the isolation of the room from the outside and equipped with hinges arranged horizontally or vertically, depending on the model of oven.
Finally the heating element, powered by different types of fuel, with the function to reheat the cooking Chamber.

TYPES OF PROFESSIONAL OVENS

In the modern entertainment you can use four different types of professional ovens, depending on business needs, each with its own characteristics. Here are the main advantages and disadvantages:
traditional or static ovens are simple to use, but take a long time to heat the cooking Chamber and does not allow you to cook more food, because there is a risk that mixing odours.
Convection ovens heat up quickly and can maintain the operating temperature, allow for cooking multiple foods and reduce the risk of weight loss product compared to a conventional oven. The disadvantages are limited to the leavening of baked goods and to certain stages of heating surface of foods, like grilling and Browning.
Low density heat ovens avoid drying foods, fumes and moisture to escape from the cooking Chamber, in addition to keep the food at high temperatures up to 24 hours. For these types of ovens are not possible grilling and Browning.
Finally, steam ovens allow you to cook food quickly, with reduced electricity consumption content and heating times. The major drawback relates to the inability to cook food with different methods from stewing and to open the door while the oven is in operation, since it works with steam under pressure.
A further differentiation of professional ovens relates to the fuel system, which in turn, affects the cooking method and the results obtained. Based on this, you can differentiate the professional ovens professional ovens gas electric.

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Professional ovens > electric > Gas ovens