Convection Ovens for Bakery

Coven proposes a range of electrical and gas ovens suitable to bake dough and puff-pastry products as viennoiserie, cakes and pastry products.

The convection ovens of COVEN are useful in pastry laboratories, viennoiserie, bars and in-store bakery, catering, and hotel restaurants (bake off).

The experience and the studies to determinate the correct circulation of the air and quantity of heating, assure a perfect baking.

It is available, moreover, for all models, a “mecc.” version with electromeccanical control.

Thanks to our studies and our experience we were able to reach a level of air circulation and a quantity of heat such as to assure perfect cooking levels, providing you follow these indications:

• the cooking temperature in Coven ovens must be reduced by at least 30/40 °C compared to the temperature used in static ovens (even forced air cooks)
• pre-heat the oven at a temperature 30€ C higher than the cooking temperature for at least 15 minutes (This compensates the heat loss when the door is open to fill the oven)
• leave a free space of at least 3/4 cm above the products to cook