Hot Air Convection Oven

Convection Ovens: Feature fan-circulated hot air for more even baking, suitable for a variety of baked goods. Equipped with a spray function for both steaming and baking.

A convection oven (also known as a fan-assisted oven or air fryer oven) uses a built-in fan to circulate hot air, ensuring more even cooking and higher efficiency. Below are its key features:

1. Even Heating, No Hot Spots

Fan-forced hot air: The convection technology minimizes temperature differences inside the oven, allowing multi-rack baking (e.g., cookies, bread) without frequent tray rotation.

Uniform browning: Ideal for foods requiring consistent coloring (e.g., puff pastry, choux pastry).

2. Energy-Efficient & Faster Cooking

Rapid preheating: The fan accelerates heat transfer, reducing cooking time by ~20%-30% (e.g., roasting a chicken 1/3 faster).

Lower energy consumption: Even heat distribution allows reducing temperature (typically 10-20°C lower than conventional ovens) for the same results.

3. Multi-Functional Cooking

Multiple modes: Most models support fan-only, top/bottom heat + fan, etc., adapting to different foods (e.g., crispy roast with fan, cakes with combo mode).

Defrosting/Proofing: Gentle fan heat can quickly thaw food or aid dough fermentation.

4. User-Friendly & Easy to Clean

Precise controls: Digital temperature and timer settings (some models include presets).

Interior materials: Stainless steel or enamel-coated cavities resist high heat and simplify cleaning.

5. Versatile Applications

Home use: Compact designs (common 30L-50L) suit baking, roasting, and air frying.

Commercial use: Larger capacities (60L+) cater to bakeries and restaurants for batch cooking.

Considerations

Moisture loss: Convection may dry out certain foods (e.g., sponge cakes); adjust by covering with foil.

Noise: Fan operation produces mild sound (usually under 50 dB).