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Convection Ovens-Sizing

Convection ovens force heated air, via fans located on the rear oven wall, over and around the food racks. This provides more even cooking speed, better heat efficiency, and a better product cooked more evenly and thoroughly. Oven temperature settings can be reduced from 25% to 75%. These ovens also accept heavier work loads for greater business volume.
SELECTION GUIDES CONVECTION OVENS
Meals Served
50 to 100 ............... 1 - 1/2 size convection oven
100 to 400 ............. 1 - full convection oven
400 to 750 ............. 1 - double convection oven
750 up ............... 1 - double convection oven, plus 1 single convection oven
From 750 meals up, consideration should be given to mobile roll-in or drive-in style ovens.
Using convection ovens instead of conventional ovens reduces energy requirements per pound cooked and at the same time increases production capabilities. Energy savings are especially dramatic when new reduced input convection ovens are compared with conventional ovens. Meat roasting using low temperature techniques requires up to 24% less energy per pound in convection ovens than in conventional ovens. Frozen lasagna heated in convection oven requires up to 25% less energy than when heated in conventional ovens.
Cakes baked in convection ovens require 32% to 47% less energy per pound than cakes baked in conventional ovens. Meat roasting capacity is doubled in convection ovens; casserole capacity is more than doubled; baking capacity is doubled, tripled and in some cases five times greater than in conventional ovens.