Bakery Ovens - Convection Ovens
Electric Convection Ovens
Rotating Convection Ovens
Did you know that our bakery rack ovens are also convection ovens? They both come with fans to assist in air movement, and the racks inside the oven rotate for a more gentle and even bake. Click below to browse our high-quality rack ovens, including ultra-compact versions for small artisan bakers or sizeable double rack ovens for supermarkets or production facilities.
Convection Oven FAQ
What is a convection oven?
A convection oven uses air flow to rapidly and evenly cook products. This helps to create a stable and steady baking environment, giving you consistent, high-quality baking results.
Convection ovens are widespread bakery fixtures, as they can bake bread, buns, macarons, cookies, muffins, pastries, pies, cakes, and much more.
Our bakery convection ovens come with steam injection to ensure your goods do not dry out from all the airflow.
Convection ovens can come as a “reach-in” convection oven, where you put individual baking trays, or as a “roll-in rack” convection oven, where you roll a full bakery rack. Many reach-in convection ovens are designed to sit on a countertop, stand, stack one on top of the other, or even come with various modifications like a proofer.
Unlike food combi ovens or gas ovens, electric baking convection ovens often do not require any form of ventilation, though this can vary by your local laws and codes. Many of the convection ovens we offer can be ordered with an exhaust canopy to vent heat and steam or even a condensing canopy, which recycles heat back into the oven and condenses steam into a drain.
This is a great question, and the distinction can often cause some confusion. The way we like to think about it, rack ovens are often convection ovens, but not all convection ovens are rack ovens.
Bakers can roll an entire baking rack into a rack oven. The rack ovens, we supply use air circulation motors to create a convection environment. However, when someone speaks about a convection oven, they often refer to a smaller oven in that you load one baking sheet at a time (not an entire rack).
As such, rack ovens are typically much bigger and used in factory or retail store settings. They are optimized for efficient production and come with many cost-saving advantages. A rack oven must sit on a concrete floor, while a reach-in convection oven has feet and can sit on any floor type. In the end, almost all products you can bake in a reach-in convection oven can be baked in a rack oven.
Why use a convection oven in a bakery?
A convection oven is designed to bake efficiently and consistently. Many gastronomic or combi ovens have extra features you don’t need when baking bread or pastry. Bakery convection ovens are cheaper to purchase and are optimized for bakery uses!
A well-designed bakery convection oven has steam injection; consistent air circulation so you don’t need to rotate your baking trays part way through the bake; will fit North American-sized baking trays; may come with auto wash features; can be programmed to remember your baking preferences for each bread or pastry recipe you have; and much more!
A small convection oven is a great addition to any bakery to accommodate small product lines or last-minute bakes.
What can you bake in a convection oven?
Pretty much everything! Besides sourdough or traditional baked goods that call for a heart / thick crust, you can bake almost anything in a well-designed convection oven. Convection ovens are great for sandwich bread, buns, muffins, cookies, pastries, pies, cakes, macarons, meringue, and much more.
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EM Bakery Equipment USA Inc.
6731 Baymeadow Dr.
Glen Burnie, MD
21061
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