convection oven

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Convection ovens or fan ovens augment a traditional oven by circulating heated air using a high temperature fan. Food warms faster in a convection oven since the moving air strips away the thin layer of air which otherwise would surround and insulate the food.

By moving hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus bake more evenly.

An impingement pizza oven at a Hungry Howie's store in Auburn, Alabama

With a convection oven there will be about a 25 to 30% reduction in cooking temperature and a 21% reduction in cooking time, compared to a conventional oven (however this comparison depends on certain factors, such as how much food is being cooked at once or if airflow is being restricted by using an oversized baking tray for example).

Many convection ovens also include a proofing capability using the same fan but at a much lower temperature. A residential double oven will often include the convection capability in only one of the two ovens.

Convection microwave ovens combine a convection oven with a microwave oven to cook food with the speed of a microwave oven and the browning ability of a convection oven.

Another form of a convection oven is the commercial impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food which usually passes through the oven on a conveyor belt. Air flow rates can range between 1-5 m^3/s. Impingement ovens can achieve a much higher heat transfer than a conventional oven.

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