Conveyor Ovens 101: Part 1Mar 21
If you own a restaurant or are a professional chef, then you know what a conveyor oven is, if you aren’t either one of those things, then your only exposure to conveyor ovens may have been in cartoons or comedy shows—you know—where the conveyor moves faster than the user can work and food is flying all over the place?
Actually, conveyor ovens are a little entertaining. If you frequent sandwich shops, you know it’s pretty interesting to watch a sub bun enter the oven as a pasty, unappetizing piece of bread and come out the other side a few seconds later as a fragrant, toasted sandwich roll. Of course, it’s even more interesting if that’s your sub we’re talking about.
Conveyor ovens are one of the most efficient ways to allow toasted or cooked foods to be prepared without as little employee intervention as possible. They eliminate the risk of an employee forgetting to take the food out of the oven which could not only be costly, but also dangerous.
The consistent quality that conveyor ovens provide is an essential ingredient for the success of restaurants. But they are especially beneficial for smaller restaurants, since the compact ovens save workspace and allow smoother workflow among employees.
Because of their design, conveyor ovens maintain the same temperature distribution, which creates better food quality. Most ovens range between 150 F and 1200 F. A large fan sits in the back of the oven which forces cooled air to reheat and come in contact with the food. This cooks food efficiently without wasting heat. The process is also energy efficient, because the fan recycles the heated air. In the next post, we’ll talk about the space-saving, food safety, and all important taste aspects of conveyor ovens.
Stay tuned for Part 2! Professional Kitchenware for Life!