Convection ovens, when the air makes the difference!
In convection ovens (Zanolli Planet Gas, Rotor Wind and Teorema Ànemos) the airflow is taken from one part of the cooking chamber then is passed through heat exchangers or resistors.
The heated air is then fed into the cooking chamber through a series of punctures or slits.
Zanolli Planet oven: the heat inside the oven chamber
In these ovens, the air is kept in motion during the entire cooking process.
There are two types of convection ovens: fixed rack ventilated ovens and rotary racks ventilated ovens.
Movement of heat within the fixed rack ventilated oven (left) and rotary (right)
In fixed rack ventilated ovens, (Planet Gas, Teorema Ànemos) heat hits the product from the sides of the chamber, whilst rotary ventilated ovens (Zanolli Rotor Wind) come with a rack that rotates on itself so that the air flow hits all of the products placed on the baking trays.
In convection ovens (Zanolli Planet Gas, Rotor Wind and Teorema Ànemos) the airflow is taken from one part of the cooking chamber then is passed through heat exchangers or resistors.
The heated air is then fed into the cooking chamber through a series of punctures or slits.
Zanolli Planet oven: the heat inside the oven chamber
In these ovens, the air is kept in motion during the entire cooking process.
There are two types of convection ovens: fixed rack ventilated ovens and rotary racks ventilated ovens.
Movement of heat within the fixed rack ventilated oven (left) and rotary (right)
In fixed rack ventilated ovens, (Planet Gas, Teorema Ànemos) heat hits the product from the sides of the chamber, whilst rotary ventilated ovens (Zanolli Rotor Wind) come with a rack that rotates on itself so that the air flow hits all of the products placed on the baking trays.
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