![]() ![]() Effectiveness Ī convection oven allows a reduction in cooking temperature compared to a conventional oven. This reduces the effect of radiant heat on the food however, the walls of the oven will also be heated by the circulating hot air, and though the resulting temperature is much lower than that of a radiant heat source, it is still hot enough to provide some heating of the food by radiation from the walls. On the other hand, some ovens have all the heating elements placed in an outside enclosure and hidden from the food. In addition, because the air gets well mixed, the oven has a very even temperature.Ĭonvection ovens may include radiant heat sources at the top and bottom of the oven, which improves heat transfer and speeds cooking from initial cold start. To prevent overcooking before the middle is cooked, the temperature is usually reduced by about 20 ☌ (40 ☏). By moving the cool air ( convecting it) away from the food the layer is thinned, and cooking occurs faster. The boundary layer acts as an insulator and slows the rate that the heat reaches the food. One effect of the fan is to reduce the thickness of the stationary thermal boundary layer of cooler air that naturally forms around the food. A small fan circulates the air in the cooking chamber. Design Ī convection oven has a fan with a heating element around it. The first convection oven in wide use was the Maxson Whirlwind Oven, invented in 1945. The first oven with a fan to circulate air was invented in 1914 but it was never launched commercially. In the context of ovens, the term "convection" is widely used to mean "fan-assisted", but this is perhaps not the most precise way to differentiate fan-assisted ovens from conventional ovens, since both types of oven cook using convective heat transfer (transfer of heat due to the bulk movement of hot air).Ĭonventional ovens circulate hot air using natural convection and fan-assisted ovens circulate hot air using forced convection, so scientifically the term "convection" applies equally to both conventional (natural convection) ovens and fan-assisted (forced convection) ovens.Ĭonvection ovens distribute heat evenly around the food, removing the blanket of cooler air that surrounds food when it is first placed in an oven and allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven. When cooking using a fan-assisted oven, the temperature is usually lower compared to that of a non-fan oven, often by 20 ☌ (40 ☏), to avoid overcooking the outside of the food. Small countertop convection ovens for household use are often marketed as air fryers. Fan-assisted convection ovens are commonly used for baking as well as non-food, industrial applications. The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven, which relies only on natural convection to circulate the hot air. ![]() An industrial convection oven used in the aircraft manufacturing industryĪ convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food to create an evenly heated environment. ![]()
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