What are the advantages of a convection oven?

In a world where precision, uniformity, and perfect results are not a luxury but a standard, we in bakeries and confectioneries cannot compromise on the quality of our equipment. Professional ovens are the beating heart of every successful bakery, and the oven that has become inseparable from leading kitchens in recent years is the convection oven.

Perfect uniformity in every tray

One of the oven’s most notable advantages is its ability to produce a uniform result, even when baking multiple trays. The hot air flow in the oven allows for even heat distribution throughout the chamber, so every cookie, every bun, and every layer of dough receives the same attention.

Complete control over the baking process

With professional convection ovens, we get precise control over humidity and heat levels. This allows us to set the texture of baked goods exactly as needed – crispy on the outside and soft on the inside, or alternatively moist baked goods that stay fresh for longer.The ability to combine dry baking with steam injection gives us maximum flexibility in adapting to any type of product – from yeast pastries to delicate macarons.

Saving time and energy

A convection oven significantly shortens baking time. Thanks to the heating technology and effective air circulation, the entire process becomes faster – without compromising the final result. For us, it’s not just about saving time but also increasing daily output – which translates directly into higher profitability.

Easy cleaning and maintenance

Unlike other ovens, convection ovens often come with automatic cleaning programs and accessories designed for simple routine maintenance. This allows us to maintain a hygienic and clean work environment, without wasting precious hours on manual cleaning.

Convenient interface and smart automation

Most new models feature digital displays and recipe saving programs – which means that any kitchen staff, even those with little experience, can operate the oven with ease and get professional results. When we talk about efficiency and consistency in results – this is exactly what we need.

In conclusion

A convection oven is much more than an oven – it is a strategic partner for our business. It saves us time, ensures accurate results and enables comfortable and efficient work over time. If you are looking for professional ovens that will upgrade the quality of work in a bakery or pastry shop – this is the place to start.

We at B. Gottlieb invite you to come visit us, get to know the leading models and experience them up close. We will be happy to customize the oven for you that will take your business forward.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.

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