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OVENS, CONVECTION 


The gas-fired convection oven has long been a cornerstone for many of the world’s foodservice kitchens. For nearly a half-century, the convection oven has spearheaded development in new manufacturing methods, innovative heat transfer technology, labor-saving features and user-friendly automated control packages. The result has been improved product consistency, faster baking and roasting times and higher production per oven cavity.


While oven design, features, sizes and options vary by model and manufacturer, basic convection heat transfer technology is simple and very efficient. A gas burner system produces heat, which is supplied directly and/or indirectly into the oven’s cooking compartment. A blower or multiple blowers circulate the heated air throughout the cavity, rapidly stripping away the outer layer of colder air from the food’s surface. Increasing the velocity of hot air increases heat transfer, which reduces cook times and evens out browning.


Fan-forced convection cooking technology provides a number of benefits. Many foods cook faster and at lower temperatures. This translates into quicker service, the potential for higher batch production output and lower energy costs. Convection ovens are also known for maintaining even temperatures within the cooking compartment, which results in improved product consistency and less waste from overcooked or undercooked food.


Another advantage is that meats cooked in a gas convection oven at lower temperatures will shrink less and have better eye appeal, while retaining more of their natural juices and flavor. Less shrinkage means you get more servings per pound of raw product. Baked goods also benefit from the consistent baking temperature and quicker bake times. They come out golden brown on the outside, yet soft, moist and flavorful on the inside.


Gas convection ovens are used in virtually every segment of the foodservice industry in which baking, roasting and heating a wide variety of foods is done. It is estimated that there are 180,000 gas convection ovens at work in foodservice kitchens. Venues as diverse as supermarkets, quick service and fast-casual restaurants, fine dining and hotel restaurants, schools, hospitals, correctional institutions and central kitchens serving multiple facilities rely on gas convection ovens as a major player in their kitchens. Convection ovens are also a popular choice for casual eateries, steakhouses and shopping mall food court bakeshops.


Gas convection ovens can be installed in most locations. They require less floor space when compared to large bakery ovens. They can also be stacked two cavities high to increase production capabilities and provide added menu versatility.


Hybrid convection ovens are gaining momentum. Adding moisture to the convection oven compartment and creating steam helps with crust development and browning on bakery goods. Other recent refinements include automatic compartment cleaning cycles, rear-mounted and bi- directional blowers designed to deliver uniform air movement, and sleek new designs to fit smaller footprints.


Model ASC-4G


WITH OPTIONAL STATIONARY OVEN STAND AND PAN RACK WITH SHELVES


 


• 12: full-size pans 12: full-size sheet pans


•  50,000 BTU/hr. ⁄16"


•  3115


h x 38" w x 441 ⁄2 " d


• Available with optional s/s/ oven stand • Stackable


• Superior baking and roasting capability with the patented transverse-flow


burner system that prevents any need to rotate pans in order to cook evenly


• 50,000 BTU burner enhances the even distribution of heat for rapid heat


recovery and maximum efficiency


• Provides a uniform flow of heat throughout the oven interior


• Solid welded construction with stainless steel front, sides, top; and


rear enclosure panel


• The controlled velocity convected air is exclusive to The Platinum Series and


prevents the posibility of product damage from high-velocity air movement


• ⁄4 3


" rear gas connection with combination gas pressure regulator and safety solenoid system


• Electronic spark ignition system


• An exclusive, lowered flue exit maximizes the utilization of flue heat prior to discharge from the oven


• A dependent 60/40 door system includes a solid stainless steel door


• Both doors open beyond a 120º angle for easier loading; includes a


• LPG available • UL, cUL, NSF


and a double panel thermal window door to view the lighted oven interior


spring-loaded roller assembly to provide a positive, pressure-lock seal, and a heavy-duty door hinging system


78 32nd Edition FO


ODSERVICE GAS EQUIPMENT CATALOG


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