Quality Commercial Oven | AKSUCCESS

About Quality Commercial Oven

Quality Commercial Oven use three cooking methods in one appliance: convection, steam, and a combination of steam and convection. Convection, or dry heat circulation, can be used to bake bread or toast. The steam function gently catches fish, steams rice, or cooks vegetables until they have a perfect texture. When using a combined function, both vapor and convection work together to produce a smooth, aromatic, and minimal shrinkage yield

Details of Quality Commercial Oven

Quality Commercial Oven s are a huge investment, but compared to the cost of your entire equipment package, the purchase is worth the initial price. This versatile unit makes smart investments for the following reasons:

  • Condense Your Cook Line: Quality Commercial Oven can be used for steam and convection oven easily. And when set to a lower temperature, it can perform many tasks as proof, a retaining cabinet, or a slow cooker. Although the initial investment is more than a piece of equipment, it is usually more economical than buying some equipment.

  • Cook More with Oven One: Quality Commercial Oven s can grill, yawn, sous vide, smoke, braise, bake, revive, and fry food. This makes them a great method to increase capacity or save space by replacing many units on your cookware completely.

  • Precise Temperature and Humidity Control:Precise cooking control at the right temperature and steam, for maximum adjustment.

  • Programmable Menus:Programmable menus allow you to load recipes and cooking modes manually. This makes the recipe more complicated with steam settings and complicated convection into the push of a few buttons.

  • Increased Food Yield:By using steam and convection in your recipes, you can maintain flavor and nutrients, which produce high quality finished products. This is ideal for meats as the moisture from the steam helps prevent the meat from drying out and shrinking, making the cuts soft and juicy.

    Three Cooking Methods: Steam, Convection, Combination

    The commercial Quality Commercial Oven has three cooking modes to complete all the various functions in its warehouse - steam, convection, and a combination of steam and convection.

  • Steam Mode:Quality Commercial Oven steamer mode uses steam to produce moist heat which makes the product constantly watery during the cooking process. It is ideal for steaming and hunting vegetables and seafood.

  • Convection Mode:Hot air is forced around the oven cavity, just like in a convection oven, creating a dry heat that dissipates food and removes moisture in the cooking process. This is a great option for baking, frying ovens, and grilling foods such as pizza, cookies, and fries.

  • Combination Mode:Hot air and steam combine to cook food without losing moisture. When you want to boil or grill food, it is an excellent choice. The meat and vegetables will come out soft and juicy but with the browning you might expect in a convection oven. Certain breads can also be baked in this mode, where steam will help form a hard crust.

    Video Touch Screen vs. Combi Dial Oven:

    Commercial combined oven either touch screen or dial control. Any type of control system will work well in your kitchen, it depends on your own personal preferences.

  • Touch screen controls allow you to quickly adjust cooking conditions. Just enter your settings with a simple touch. Dial control makes it easy to navigate your cooking menu. You can easily scroll to the settings of your choice.

  • The touch model allows for the addition of intuitive menu items and quick customization with clear visuals of what you want to customize or add.

  • Dial control makes it easy to navigate your cooking menu. You can easily scroll to the settings of your choice.

    Combined Oven Considerations

    There are several factors to consider in choosing the best Quality Commercial Oven for your business. It is important to evaluate your kitchen needs and your chef’s preferences. These include electric or gas cooking options, meat, and dial options.

    Electric vs Gas Combined Oven:

    When choosing between electric or gas combination ovens, the choice really depends on the price and availability of the utility. Buying an electric oven is more appropriate if:

  • High altitude, therefore limiting the performance of gas appliances

  • Price is a problem, because electric models are generally cheaper than gas counterparts

    On the other hand, a gas Quality Commercial Oven may be more appropriate because:

  • Manufacturers currently produce models that are 50% more efficient than the top electric combi versions on the market

  • The open burner model directly transfers energy and increases the temperature instantly

    Combining Oven Programming and Uniformity

    A commercial combined oven is a great tool to have in your kitchen as it can be easily programmed into whatever settings you need for a particular dish.

    This oven offers a multi-level cooking cycle that allows you to cook a number of different menu items that usually require several steps and levels. Many combin ovens also have programmed recipes. This oven allows you to store and make a variety of recipes with onboard memory.

    Some programmable Quality Commercial Oven s have memory capabilities for over 200 cooking cycles with various cooking steps. In the end, the combination oven makes the complicated cooking task simple; less experienced cooks and kitchen staff will be able to use this oven easily.

    Boiler and Boilerless Quality Commercial Oven :

    Remember also the difference between a Quality Commercial Oven with a boiler (steam generator model) and a Quality Commercial Oven without a boiler.

  • Steam generator Quality Commercial Oven  using a tank to boil large amounts of water and produce steam injected into the oven.

  • Quality Commercial Oven without boiler inject water directly into the heating element. Although steam-generated models are the most popular in Europe, models without boilers are becoming more common in the U.S. due to the hard water conditions and the amount of preventative maintenance required by the steam generator oven.

    Oven Combi Size:

    Given the dimensions and output of your kitchen volume will be very important when choosing a Quality Commercial Oven . There are usually three sizes offered by manufacturers, from compact units to roll-in units.

  • Mini: This pint size oven still has a great effect when used in the right conditions. They are usually no more than six shelves and can accommodate between 3-5 pans.

  • Tabletop: For lower volume operations such as fast food restaurants or food trucks, you can take advantage of the simple yet effective space provided by the table model. These units have 6-12 shelves for half-sized pan pans and full-size hotel pans.

  • Tabletop: For lower volume operations such as fast food restaurants or food trucks, you can take advantage of the simple yet effective space provided by the table model. These units have 6-12 shelves for half-sized pan pans and full-size hotel pans.

    You can also take a more general approach, choosing between half-size and full-size models. This designation only refers to the size of the pan that they can hold on their shelves. The half-size pan is 18 "x 13", while the full-size pan is 26 "x 18".

    Featured Features:

    Many newer Quality Commercial Oven s are equipped with simple technological innovations that enhance the overall user and customer experience.

  • Grease Management: For kitchens that provide a lot of protein, you must create the right strategies to deal with oil accumulation. Some ovens are equipped with a pump, which puts excess oil into the tube for recycling in the future.

  • Ventless Hood System:  Many ovens require ventilated lids to meet codes and regulations, but some newer Quality Commercial Oven s use ventilated lids that allow them to be placed anywhere in the kitchen, significantly increasing your flexibility.

  • Food-Based Improvement:  Oven can operate with additional browning control to add color to food. They can also serve as smokers with natural wood chips to achieve originality.

  • UPC Code Scanner:   The integrated software allows multiple ovens to read the product's UPC code and refer to it with pre-loaded cooking instructions to set up controls automatically.

    Quality Commercial Oven Maintenance and Cleaning

    Taking the time to maintain your Quality Commercial Oven will save you money in the long run, as periodic maintenance makes your restaurant equipment work longer. Remember the following considerations when servicing and cleaning your Quality Commercial Oven

    Maintenance:

  • Serve your commercial Quality Commercial Oven every 6 months

  • Check regularly that the drain screen is in place. Without screening, a small amount of food can accumulate and block your drain.

  • Clean and lubricate the door lids for proper door closure.

  • Water placed in a Quality Commercial Oven should always be treated with a filtration system. This will slow down the accumulation of mineral deposits in the unit's waterways. This will also reduce the scale accumulation on Quality Commercial Oven heating units, water probes, and cooking space to help it operate as efficiently as possible.

  • Cleaner water also gives a better taste of food. Check the manufacturer's requirements to find the right filtration system for your combination oven.

  • Replace your water filter every 3-6 months, depending on the use of the oven.

    Cleaning:

  • Always check the manufacturer's instructions before cleaning. Each Quality Commercial Oven is different and the indication may vary from model to model.

  • Most Quality Commercial Oven s have self-cleaning properties that use tablets or liquid detergents. Be sure to check your user manual for the manufacturer's recommendations on what cleaners to use with your Quality Commercial Oven .

  • Avoid using coarse cleaning equipment such as steel wool, razors and wire combs to clean your Quality Commercial Oven . This will damage your equipment.

  • Be sure to clean the food regularly for proper hygiene practices.

  • Wipe your Quality Commercial Oven with a non-abrasive sponge before putting it into the cleaning cycle.