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10 QI 2015 THE QUARTERLY Convection ovens typically feature a fully welded frame made of either stainless or a combination of stain- less and galvanized steel. While dipped in zinc to prevent rusting, galvanized steel also scratches more easily. A porcelain interior also is available with some models. Fans provide even heating, with either high and low or a one-speed setting. Some fans automatically switch direction when the oven door is open. Because the air fow impacts how evenly food will brown in a convection oven, some units come with fans that circulate air in two different ways. Convection ovens may also combine a reversing air system with state-of-the-art controls to improve perfor- mance and offer more even and accurate baking. Other standard convection oven features include stainless-steel door seals; double-pane thermal glass win- dows; two-speed fans with high and low settings; interior lights; porcelain interiors with multiposition, removable rack guides; and mechanical dial controls, including cool- down functions and continuous ring timers. Foodservice operators can choose from a number of different options when purchasing a convection oven. Op- erators can include a steam injection feature, which keeps bread crust cool and provides a crispy texture. There also are models with higher horsepower and more Btus. A core can increase the thermostat's accuracy. Other options are available, such as interior lights, preprogrammable controls with recipe storage and shelf timers. There are a number of specifying considerations with convection ovens. Operators need to take into account how the oven will be utilized to determine which type is best. If the unit is running all day, seven days a week in a restaurant, the buyer should consider a high-end unit with more horsepower. If it's only running an hour a day nine months out of the year, like in a school, the buyer can save money by purchasing a lower end model. Assess the kitchen's layout to ensure it can meet the oven's space requirements. Operators also need to look at the service requirements of the oven to ascertain if it will require taking the whole kitchen off-line for mainte- nance or repairs. When purchasing, other factors to consider are the unit's overall durability, since this is one of the kitchen's big- gest workhorses; even air distribution or air fow; the mini- mization of handling pans or rotations inside the oven; and the door design, as this is what takes a great deal of abuse. More units are available with touchscreen controls, which provide increased functionality. There also have been more effcient burner systems created that provide more power with higher Btus. Operators should check with their local utilities to see if rebates are available when they purchase Energy Star-rated convection ovens. To ensure the convection oven meets an operation's needs, there are a number of factors to consider prior to purchasing. Here, Dan Bendall, principal at FoodStrategy Inc., Rockville, Md., provides a consultant's viewpoint on the category. • Determine the appropriate size of oven an operation needs to accommodate the type and amount of food being produced. • Operators also need to look at the size of pans that will be primarily used, such as full-size baking pans, steam table pans or half-size pans. This will help nar- row down the size needed. • Assess the available utilities to determine whether a gas or electric oven works best. Most operators choose gas ovens, which are less expensive to operate. • Heat, smoke and steam produced from these ovens need ventilation. This requires the appropriately sized exhaust hood. We've seen many operators try to install convection ovens without hoods, but codes require venting with most types of ovens. • Operators can choose from either basic dial controls, more sophisticated programmable digital controls or touch screen operation, depending on their budget and production needs. • Convection ovens are available with a choice of fnishes for both the interior and exterior, including stainless steel and porcelain. Al- though porcelain is less expensive, it can crack or wear out over time. Stainless is pricier, but more durable. • Glass doors may be preferable for ovens where bak- ing takes place, since this feature makes it easier to check on a product. Solid doors are recommended for ovens that will be used primarily for roasting, since grease-splattered glass is diffcult to clean. • Steam is a newer option available with some models, which provides humidity in the cavity. In some cases, this can be considered a less expensive option than purchasing a combi oven. • Convection ovens are available with proofers under- neath. This allows smaller baking operations with limited space to provide added production tasks in a smaller footprint. • Small countertop convection ovens are available that don't require ventilation hoods. These take up minimal space and are ideal for operations seeking low-volume heating options. CONVECTION OVEN SPECIFYING CONSIDERATIONS COOKING EQUIPMENT