Convection ovens: faster energy efficient cooking
1985
Avery, A.C.
Convection ovens offer many advantages over conventional ovens in food service operations. Two primary advantages are the ovens' abilities to cook products in a more energy efficient way and in a shorter period of time. Achieving maximum benefit from convection ovens, however, requires effective use and careful monitoring of the equipment itself. Food service operations should follow manufacturers' recommendations concerning oven heat distribution, food placement and shelf usage, and cooking times and temperature. Using the preheat time and temperature to start cooking can result in considerable energy savings by reducing product cooking time and energy usage. Cleaning and maintenance procedures for convection ovens are described. Tables 1) compare operating costs for an electric convection oven and a gas oven in different regions of the U.S. and 2) show typical shelf, temperature, and time relationships for selected foods cooked in a convection oven.(aje)
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