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8 QI 2015 THE QUARTERLY Convection Ovens Speed and consistency are hallmarks of an effcient foodservice operation. Convection ovens help opera- tors achieve these goals by evenly cooking food items utilizing a fan that circulates dry heat. This provides more uniform results in less time compared with a conventional oven. Cooking temperatures in these units are decreased by about 30 percent or more. Foodservice operators employ convection ovens for a number of applications in the back of house. While baking remains the primary use, operators also use this equipment to roast, brown or rethermalize menu items. Operators can stack pans in these units and still obtain the same even heating results, as the cooking cavity remains at consistent temperatures throughout. While 1 convection oven can take up as little as 10 square feet, these units also can be double stacked for increased productiv- ity and space savings. Available in either gas or electric versions, foodservice operators can choose between foor or coun- tertop units to help meet their space requirements. Convection ovens come in three standard sizes. Models that can accommodate full-size pans have cavity dimensions that can handle 5 or more standard 18-inch by 26-inch sheet pans. Smaller half-size units, more suit- able for lower volume applications, have interiors that can hold a half-size sheet pan. A bakery depth convection oven offers an interior with a 4-inch deeper cavity. Because pans can be loaded in left-to-right or front-to-back positions, this allows for increased air fow. Full-size convection ovens come with ei- ther single or double doors. Double-door ovens come with either independent doors that open separately, or a dependent or synchronized type, where both doors open and close simultaneously. Doors are typically fully insu- lated and include cool to the touch handles. Q&A;: TOM GLOSTER, Field supervisor, Alpro Service Co., Brooklyn, N.Y. FE&S;: What are the main requirements for cleaning convection ovens? TG: Maintenance for convection ovens is pretty simple. This equipment just needs to be wiped down daily with soap and warm water. Probes also should be kept clean by wiping when needed. FE&S;: How often should convection ovens be profes- sionally serviced? TG: For the most part, with newer units, very little cali- bration is needed. Once a year, operators should have the unit checked by a service technician. This will ensure the blower motor and intake fan are operating properly. FE&S;: What is the most common mistake operators make when cleaning and/or maintaining these units? TG: The biggest problem we fnd is that operators will use large amounts of water to clean the oven, and this is not necessary. Spraying water from a hose can saturate wiring, interrupting operation. We'll often get a service call for ovens that won't turn on because too much water was used for cleaning. Fortunately, most end up work- ing after drying out. Also, the use of chemical cleaners should be avoided, since these can damage probes that are located inside most convection ovens. For easier cleaning, most factories offer a stainless steel sheet that sits at the bottom of the cavity. FE&S;: Are there any installation considerations that can enhance the service life of a convection oven? TG: Operators should make sure the unit has between 4 and 6 inches of space between the motor and the wall. Also, operators should be aware of where the oven controls are, although most are on the right hand side. So as not to impact the convection oven's controls, adjacent equipment that generates a lot of heat, such as fryers, griddles or ranges, will need a separation barrier, such as a heat shield or cooling stand. FE&S;: What are the signs that a unit needs replacing? TG: If the motor doesn't click on right away, the unit may be failing. Also, when the operator starts the unit and the blower motor starts to spin, there is most likely a problem with the centrifugal switch, which starts the mo- tor. This would entail replacing the entire blower motor, which has about a 10-year life span. We also sell a lot of door switches, due to door abuse with these ovens. COOKING EQUIPMENT