Ranking of the best electric convection ovens for 2020

A fast-moving age, a super-fast pace of life - more and more often a contemporary eats not at home at a family dinner, but in cafes, canteens, cookery, restaurants, pizzerias.

Bread was and remains an integral part of any menu. Confectionery and pastries are a small gastronomic pleasure that everyone allows themselves at least once a week.

Bakery professionals understand that excellent results depend not only on the dough, its ingredients and the recipe, but also on the equipment on which the baked goods are prepared.

Convection oven

Convection equipment was born in Germany after many years of improvement. The newest models are electronically controlled, microprocessor systems that take care of the entire cooking cycle.

The principle of convection ovens is the implementation of thermal heating inside the chamber by a jet, equally flowing method using steam for heat treatment of a food product.

Hot air circulates, it is pumped in with the help of a fan, and the generated steam sets a specific humidified atmosphere with the required temperature index.

The thermostat controls the set temperature by turning on / off the heating element through which air is drawn from the fan.

The combi oven offers high energy savings and can replace a wide range of kitchen appliances.

Undeniable advantages:

1. production speed;
2. preservation of vitamins and microelements of the product;
3. different levels of food can be prepared within one load;
4. high payback of equipment due to low energy consumption;
5. long service life.

How to choose the right convection oven: criteria and functionality

There are several types of convection equipment depending on specific functions and parameters.

Steam humidification

A pleasant glossy crust on the surface of the baked product is guaranteed if the unit has a steam humidification function. Models with steam humidification are somewhat more expensive, but for a culinary specialist who does not have much experience behind him, this is a guarantee of high-quality output.

Boiler

The system of the steam generator built into the oven has a complete baking cycle without additional functions. Automatic control eliminates additional worries. An additional plus is protection against scale, which is realized by passing water through a special softener to generate steam.

Injection type

The steam required for humidification is obtained by injecting water droplets directly onto the surface of the heating element.

Control

Electronic or mechanical control is distinguished depending on the type of setting of the set parameters.

Mechanics

The mechanical view implies setting the specified characteristics on the scale by turning the handle.

Electronics

The automatic control type is divided into three ways:

1. the set humidity level remains unchanged throughout the entire process;
2. the humidity level can be adjusted according to the stepwise principle, the step size is 5%;
3. the humidity level is regulated automatically according to the principle of feedback with an electronic sensor.

Program

Complex programming systems for the baking cycle take place, but the units have a different order of value.

Chamber volume

Products are placed on sheets, containers, baking sheets and the volume is graded from their quantity.

A small furnace has from 1.2 to 6, an average from 7 to 12, a large one reaches a maximum number of 20.

Modes

The old generation convection ovens operated in three modes:

1. steam;
2. convection;
3. steam-convection.

Improved models have additional modes:

1. warming up;
2. low temperature steam;
3. steam boost.

Versatile functions

The oven can grill, deep-fry for special potato and chicken dishes.

The cornerstone when choosing a convection oven is the function-work-requirement ratio.

An extensive list of functions is not always fully demanded.

Door and lighting

Visual control of the process is greatly simplified if the oven is equipped with lighting in the chamber and the doors are made of double heat-resistant and shock-resistant glass. The outer level of the glass is separated from the high temperatures of the chamber by an air cushion, which affects the level of heat transfer, and therefore its loss.

Additionally

Additional criteria include ergonomics, design, camera and housing materials, accessories, and comfortable and fast cleaning.

Selection errors

The decisive factor for a good oven is uniform baking. The indicator is influenced by several parameters and initial characteristics. If the consulting manager gives a clear formulation of ensuring the uniformity of baking, then he can justify the guarantee that the baking process is not drying.

For large-scale production, professionals recommend high-power conveyor-type infrared ovens. Large volumes of biscuits, waffles, biscuits in relatively short periods of time.

Rating of the best electric convection ovens

WLBake [

An extensive range of equipment for baking bakery products, production of confectionery assortment and processing of dough, as well as carts and tables - all this comes under the Russian brand. The units are manufactured in Italy and adapted to the domestic market, with compliance with standards.

• reliability;
• high performance;
• durability;
• let's say round-the-clock operation.

WLBake V443MR

The convection oven serves:

1. for the production of confectionery and bakery products in small volumes;
2. cooking meat, fish, vegetables.

The unit operates on electromechanical control and has a manual water supply.

WLBake V443MR
connection mains voltage, V	220
Power consumption, kW	3.2
dimensions, mm	560/595/580
Weight, kg	34
source type	circuit
control type	electro-mechanics
Steam generation, type	injector
warranty, month	24
Interlevel range, mm	80
Baking tray, widthx depth, mm	450x330
water connection	+
fan	1

• the presence of a reversible fan;
• glass door;
• temperature maximum 280 ° С;
• suitable for use in mini-bakeries, cafes, restaurants, cookery;
• the presence of 4 trays;
• the number of programs used - 99;
• baking cycles - 3;
• 2 installation options are available - proofing cabinet, stand and guides;
• the chamber is made of stainless steel;
• support legs with anti-slip coating.

• there is no damper for steam removal.

Abat

Recognized flagship among Russian companies in the market segment of kitchen equipment and appliances.

For over 16 years, the company has been selling and manufacturing ovens, stoves, racks, hoods, ovens, counters and modules.

Convection ovens occupy a leading position in the sales ranking.

PKE-4E

The unit is designed for baking bread, confectionery, cooking meat, vegetable and fish dishes.

The dry heating process is carried out by means of hot air and a fan.

Abat PKE-4E
levels, number	4
size: wxdxh, mm	610x635x514
Power consumption, kW	3.2
Weight, kg	39
current, frequency, Hz	50
control type	electromechanics
Levels, number	5
Baking tray, depth ÷ width, mm	435x320
Temperature regime, range, °	(+) 0 ? 270
net. IN	220

• the presence of an observation window to track the cooking process;
• the presence of internal lighting;
• the furnace is equipped with an emergency switch that is triggered when the mark is exceeded at 320 ° С;
• the shape of the corners in the chamber is rounded, which makes it convenient to remove dirt and plaque;
• aluminum baking trays, 4 pieces included;
• inner surface material - enameled metal;
• the presence of a heating element with a capacity of 3 kW;
• regulation of the height of the legs is allowed;
• the declared service life is 12 years;
• dry heating mode allows heating up to 240 ° C in 8 minutes.

• steam humidification is absent.

GASTRORAG

The brand combines such characteristics of the manufactured equipment as an affordable price and high quality. The company celebrated its 10th anniversary in the domestic kitchen equipment market.

The manufacturer monitors and implements the latest developments, keeps up with market requirements and provides strict control at every stage of production.

GASTRORAG YXD7571A

Electric oven with convection and four levels with electromechanical control.

Production items are:

1. rolls;
2. bread;
3. loaves;
4. puffs, including stuffed;
5. yeast buns and rolls;
6. confectionery units from semi-finished frozen.

Reliable superiority of the unit is provided by convenient adjustment of the time and temperature conditions, a timer from about to two hours.

GASTRORAG YXD7571A
dimension, mm	675-590-500
source type	circuit
control	electromechanics
Weight, kg	33
Power parameters, kW	2.8
Levels, number	4
Baking tray	small
Temperature range, °	from (+) 65 to 260
net. IN	220

• the working chamber is equipped with bright illumination;
• glass has impact-resistant and heat-resistant characteristics;
• broad overview of the technical process;
• provided that the blanks are kept in the proofing compartment - the crust on the surface of the product becomes not only crispy, but also aromatic;
• the oven is equipped with 4 baking trays;
• case material - stainless steel.

• no steam humidification.

Batscher

A brand of kitchen appliances and equipment, with production based on innovation and quality assurance. The company dates back to the 18th century, which allowed it to gain a foothold in the European market. A huge selection of kitchen appliances is accompanied by professional advice and service.

Batscher 120791

The combi steamer made in Germany is distinguished by its high functionality, its pride is the injection steam generator.

The following operations are available:

1. defrosting;
2. steaming;
3. convection;
4. convection plus steam.

Batscher 120791
Frequency mode, Hz	50
size: wxdxh, mm	550x545x380
Power consumption, kW	2.5
Continuous operation	+
Cooking program, quantity	4
presence of steam humidification	-
connection to the water supply system	+
Levels, number	4
Baking tray	2/3 GN
Temperature range, °	(+) 0 ? 200
net. IN	230

• made of chrome-nickel steel;
• special tray for collecting condensate;
• backlight;
• ergonomic handle;
• stylish design;
• double heat-resistant glass;
• a reservoir tank with a capacity of 1.3 liters performs the function of steam humidification;
• desktop installation is allowed;
• mechanical adjustment.

• no water connection.

Gemlux

2015 was marked for the brand by entering the Russian market. The brand is distinguished not only by excellent technical characteristics, but also by high service, quality control at intermediate and final stages of production.

Advantages of the brand of household appliances for the kitchen:

1. ergonomics;
2. recognizable design;
3. technical characteristics at the world level;
4. full compliance with price and quality.

Equipment manufacturing facilities are scattered throughout the world - India, Italy, Russia and a number of major cities across all continents.

GEMLUX GL-OR-1838MN

The unit belongs to the type of mini-ovens, it works in convection mode.

GEMLUX GL-OR-1838MN
camera, volume. L	38
interlevel space, mm	80
Power consumption, kW	18
Weight, kg	80
source type	circuit
control	electronics
Baking tray, mm	310x300x30
Temperature range, °	from 30 to 230
net. IN	220

• double glazed door;
• the body is made of stainless steel;
• the presence of two temperature sensors;
• the lower and upper heating elements have a separate temperature setting;
• stylish design;
• folding the door towards you;
• the oven is equipped with a spit. Wire rack, drain pan, baking sheet.

• without steam humidification.

Apach AD44MH Eco

A convection unit from an Italian manufacturer on a mechanical control bakes and warms up, possibly for using frozen products with an initial exposure in proofing cabinets.

Apach AD44MH Eco
interlevel space, mm	75
size: cm	58x56x59.5
Power consumption, kW	2.85
Weight, kg	36
control type	Mechanics
presence of steam humidification	+
connection to the water supply system	+
Levels, number	4
Guides, mm	450x340
net. IN	220

• body material - stainless steel;
• the presence of a thermostat;
• halogen backlight;
• the presence of a timer;
• the fan rotates at a constant speed.

• there is no fan reverse.

Unox XFT 193

An Italian oven heated by means of electric heaters is suitable for baking pastry and bakery products.

Unox XFT 193
interlevel space, mm	75
Weight, kg	49
source type	circuit
control	electronics
Baking tray, mm	600x400
Temperature range, °	from +30 to +260
net. IN	220//380

• control - electromechanics;
• bottom door opening;
• convenient rounding in the corners of the chamber for easy cleaning;
• illumination with halogen lamps;
• the presence of a mechanical timer with a countdown;
• the body is sheathed with stainless steel;
• double glass;
• the presence of a steam supply button;
• light indication of network connection;
• even distribution of heating;
• water intake pump;
• chamber and guides material - polished steel;
• the presence of a safety thermostat;
• bottom fixing of the open door at the level of the bottom panel;
• permissible vertical installation in the technological row with the additional purchase of a docking kit;
• the door can be removed to provide access for cleaning the chamber.

• lack of autodiagnostics.

Thanks to the development of robotics, microprocessor technologies, the complexity of convection ovens is growing, the list of functions is expanding, and total automation is underway.

Convection ovens are equipment for small and large culinary producers. The growth of the restaurant industry, along with cafes and canteens, is proportional to the growth of the world's population. Convection units are a versatile move to meet consumer demand.