Commercial ovens are versatile kitchen appliances with a variety of features, including infrared heat, rotisseries, and conveyor belts. They are usually highly durable and made of stainless steel or aluminium. They can be operated manually or digitally, and usually have a standard temperature range.
Commercial deck ovens are a versatile way to bake large batches of baked goods. They come with multiple decks and individual temperature controls to bake dozens of loaves or pies at one time. Some models even have steam injection to create a crispy crust. They can also carry a lot of mass and have fast recovery times.
The Stainless Steelheart(tm) Deck oven is an example. It is specifically designed for bakeries and retail environments. It uses a gas burner to fire up a stainless steel flame tube, which acts as a heat exchanger. The heat is then transferred to stone hearths below and air above each hearth. This type of oven typically fits into a small space and fits within a small budget.
Commercial convection ovens are used in commercial kitchens for baking, roasting, and frying. The ovens can be stacked on top of each other to maximise vertical space. Stacking also allows for the use of several different types of ovens in one kitchen. It is important to check for safety regulations before purchasing a commercial oven.
The type of commercial convection oven you should purchase depends on your needs. There are countertop, floor, and bakery models available. You should also consider whether you need an electric or gas unit. Electric units are typically the most affordable option, but high-power electric models require large amounts of electricity, which can add to your long-term costs. Alternatively, you may prefer a gas or liquid propane model, but you will need to purchase the appropriate hookups beforehand.
Laboratory ovens have a double wall construction and are insulated with air or gas. They are designed to minimise thermal transfer and are constructed from materials with low thermal conductivity, such as metal. In addition, laboratory ovens have a fan to circulate hot air around the chamber, thereby ensuring uniform distribution of heat. Many lab ovens are used in metallurgy and the medical device industry to anneal materials. The annealed materials can be easily cut into the products they are intended for.
Laboratory ovens differ from ovens used in manufacturing environments, which are typically designed for single-use purposes. Because they are used to conduct experiments on hazardous materials, they must meet stringent standards. As a result, they are often certified by the American Society for Testing and Materials (ASTM). Medical research facilities often require even higher standards. For example, a laboratory oven may need to be certified for use in experiments involving pathogenic materials and hazardous chemicals.
Conveyor industrial ovens are used to cure various materials, such as paints, powders, and adhesives. The curing process involves raising the mass of the product to the required temperature and holding it there for several hours before allowing it to cool. It also increases the hardness of the product by initiating chemical structural changes. Conveyor ovens are ideally suited for these processes.
Conveyor ovens are built with heavy-duty stainless steel components and non-settling Rockwell 4 insulation. They can withstand operating temperatures of up to 1200 0F. They come with digital push-button controls for temperature, time, and belt speed. They are also available with analog controls that provide plus-or-minus-one degree variance. In addition to temperature and time settings, conveyor ovens can be programmed with specific recipes for light, medium, and heavy parts.
Standard commercial ovens are ideal for baking a variety of different dishes. These ovens come in various sizes and designs to suit different kitchens. Some are equipped with stovetops for easy cooking. Others have a complete range of cooking features and can be used for both baking and broiling.
Commercial convection ovens have high-speed internal fans for even circulation of hot air throughout the baking chamber. They are ideal for a wide range of food services because the heat is uniformly distributed throughout the baking chamber. Traditional ovens rely on radiated heat to cook food. In contrast, convection ovens use fans to distribute heat throughout the baking chamber. This results in even cooking and less risk of burnt or undercooked foods.
If you want to check out all these types of ovens, go to MVO Catering Equipment.