UNOX Commercial Ovens

In a kitchen, pastry lab, bakery or deli corner, having a commercial oven plays a decisive role both in the success of the dishes and in the adoption of a more profitable working method that increases both quality and profit. Convection ovens, convection ovens with humidity, combi ovens or speed ovens: which should I choose?

Commercial convection ovens are equipped with one or more fans (this is why they are also called ventilated) and use the internal circulation of hot air to cook food. Thanks to the convection motion, heat is distributed evenly in the chamber, which makes it possible to cook food uniformly. A convection oven is suitable for baking frozen bakery items, or for baking simple goods such as shortcrust pastry, which does not require special climate conditions during the baking process

Commercial convection ovens with humidity possess the same characteristics as a convection oven but with the addition of steam. In this case, the elements we control are time, temperature, air flow and humidity.