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Convection Ovens
In this section, we offer a wide range of professional convection ovens for the gastronomy, catering, and pastry sectors.
Our catalog includes both single-phase and three-phase ovens, capable of offering various cooking modes: convection and steam-assisted convection.
We feature some of the most prestigious brands in the industry, such as Smeg, Fimar, and Fama Industrie. Thanks to the great versatility of the professional oven, it is possible to optimize all preparation times, minimizing waste and service times.
Several models in our catalog are also ideal for pastry, thanks to their compatibility with 60x40 cm trays, in addition to the classic Gastronorm trays.
Professional Ovens: Prices and Types
There are many types of convection ovens available on the market, and it is often difficult to navigate such a wide variety of products and features. For this reason, we believe that the first thing to do is clearly define your specific needs regarding the points listed below:
- Type of use to be performed
- Available budget
- Types of cooking to be carried out
- Type of industry in which you operate
BianchiPro offers a wide catalog of convection ovens capable of meeting the needs of many operators in the catering world:
- Electric static ovens
- Gas ovens
- Professional convection ovens
- Professional steam ovens
- Pizza ovens
- Microwave ovens
- Manual
- Digital
In a professional kitchen or a pastry laboratory, it is essential to use a professional oven to ensure an effective workflow, increasing both productivity and the quality of the preparations made.
So, which one to choose?
- Convection oven
- Combined oven
Convection Oven
Let’s take a closer look:
The electric convection oven (or ventilated oven) is equipped with one or more fans and uses the heat generated by the fans to cook food. Thanks to the circulation of air inside the chamber, the heat is evenly distributed, ensuring uniform cooking of the food.
The convection oven is particularly recommended for bakeries and pastry shops. This type of oven does not require any special conditions or climatic constraints during the cooking process.
The convection oven with humidification has the same characteristics as the ventilated oven, but with the added function of steam. This type of oven is also designed for simple cooking, typically for bakery or pastry products, frozen goods, or shortcrust pastry, with the additional possibility of using steam to either speed up the cooking process or improve its quality.
In summary, with this type of oven, the variables we can control are: time, temperature, and humidity.
Electric ovens for gastronomy can be further divided into two main categories:
- Manual ovens
- Digital ovens
The manual oven is the one that uses traditional knobs for cooking settings. It is a very intuitive type of equipment and is suitable for simple cooking tasks.
The digital oven is typically used for more advanced tasks, as it allows you to program various cooking types and customize your recipes.
Go to the full guide