Convection ovens - what is it? Convection oven - what it is, the principle of operation, an overview of models with a description of functions, photos and cost Convector ovens for the kitchen

Currently, the home appliance market has many analogues of ovens and various ovens for high-quality cooking. But recently, convection ovens are gaining more and more popularity.

The convection oven consists of a body, a heating element (heating element) and fans built into it. The case is made of heat-resistant, high-quality metal. The heating element is located inside, almost close to its walls, and is continuous around the entire perimeter. Fans are also needed for directed air circulation inside the unit. There may be several, depending on the size of the furnace. The capacity is the same.

Furnace control

Control may be electromechanical- a number of rotary mechanisms. And it can be electric, push-button or touch. Temperature control can be either automatic (in accordance with the selected program) or manual, which will allow you to independently choose the temperature and cooking time you need. Information about the selected program, the temperature inside the oven and air humidity (for new generation models) is displayed on the LCD display.

Kinds

Convection ovens according to the place of use are divided into household and industrial.

Now let's talk about the pros. As already mentioned, this is a high quality of cooked food. Thanks to the indirect effect of high temperatures, the dishes retain their attractive appearance and the entire vitamin complex.

Air circulation also plays an important role. Thanks to the fans, hot air will cover the dish and pastries from all sides, preventing burning. But what about air humidity? The heating element greatly dries the air inside the chamber, therefore, the dish will not be juicy, and the pastries will completely “deflate”. This fact is not encouraging.

Manufacturers of convection ovens have taken care of this. There is a humidification function. Water is poured into a special reservoir, and the stove injects a small amount of it either onto the fan or the heating element. The fan will spray the liquid around the chamber, and the heating element will convert it into steam and moisten the dish.

Humidity regulation can be done in three ways:

Another important advantage is the huge glass in the door. It will not only allow you to monitor the dish without opening the door, but also protect the hostess or the chef's staff from burns. Glasses in such ovens are usually double-layered and have their own fan for blowing and cooling.

Another nice little thing is the cooking time. Thanks to directed airflows and a heating element that forms a closed chamber, the cooking process will be much faster than in conventional ovens. And if faster, then less electricity will be spent.

Housewives also notice that the temperature in such ovens should be set 15-20 degrees lower than indicated in the recipe.

Application

Convection ovens have found their place in cafes, restaurants and pizzerias. Dishes are prepared much faster and retain an attractive appearance for the buyer, and due to the large capacity of industrial ovens, it is possible to cook a large number of dishes at once at the same temperature.

Baking bakery products in such ovens is also very profitable, the pastries will be lush and will not lose their freshness for a long time. Recently, convection ovens have more and more functions for convenient use. For example, a delayed start, if you need to start cooking a little later. Sleep mode, which means maintaining the minimum temperature without cooling down the heating element. And, of course, a sound signal indicating the completion of the cooking process.

Aerogrill - an alternative

What is the difference between an air grill and a convection oven? The difference is not so great, but still it is worth clarifying some points. Aeroglile is reduced analogue of a convection oven, and is more suitable for home use.

The air grill consists of a plastic stand with built-in heating elements, a glass flask, slightly expanding at the top and a lid with a handle, a built-in fan and a control unit. Dishes are located on one or more levels along the glass flask, through which, by the way, you can observe the cooking process. The fan built into the lid performs the same function - air circulation inside. But there is another arrangement of the required elements.

In some aerogrills, both a heating element and a fan are in the lid. Air humidification in aerogrills is carried out both by the cook himself and automatically. With automatic air humidification, the liquid should be in a narrow channel at the bottom of the air grill, around the heating element. With a strong drop in humidity, the water from the tank itself will begin to evaporate and circulate as steam throughout the internal volume. It is worth noting that aerogrills are used only in the domestic sphere.

We can say that the air grill is small and home analogue conventional convection oven. Due to its small size, it will find a place in any kitchen, and thanks to a different design, every housewife will find her air grill!

Heating a house with gas is very expensive and not everyone can afford such an option. That is why many users are looking for alternative sources of heat and prefer stoves for heating. In the article we will consider the distinctive features of the convection oven.

Convection oven for heating Buleryan

Device and principle of operation

The convection heating stove first appeared in Canada, the very first models looked like small portable convectors, which in just 20 minutes could supply heat to a room of 100 m³. Initially, they were intended for lumberjacks who had to work outdoors in very low temperatures.

This design of the stove allows you to heat the room in a very short period of time, while consuming very little fuel.

A convection oven for the home looks like a metal structure in the shape of a cylinder. Pipes are welded into its body, which are directed up and down.

The principle of operation of such a device is that the air that is heated from the body moves up through the pipes, and the cold air is sucked in by the lower pipes from the floor. Thus, air masses constantly and continuously circulate in the room.

The main structural elements of a convector oven are:

a furnace in which fuel burns;
ash pan: in this area the product of combustion (ash) is collected;
chimney: combustion products are discharged through it.

A hot stream of air enters from the pipes, the temperature of which reaches +150°C.

The device of the convector oven Termofor Valerian

The air temperature can be adjusted using a special power controller. This is very convenient when convection ovens are used to heat a house that is already well insulated and it is enough just to maintain the desired temperature.

The convector oven can operate in the "instant heating" mode to maintain the optimum temperature.

Modes are changed using special dampers.

On one tab of firewood, the stove is able to heat the house for 12 hours.

Thus, a convection oven for summer cottages, houses, garages and other premises is distinguished by the ability to heat the air in a short time and maintain the set temperature for a long time, while little fuel is consumed. Can work on wood, coal, paper.

Advantages and disadvantages of a convection oven

Convection oven on wood Teplodar TOP-140

Convector ovens are in great demand among users. And this is not surprising, because the mass of advantages that distinguish such designs justify this choice:

Heat is distributed evenly throughout the room.
Such units are highly economical.
They can even work on wood and paper waste.
Convection ovens are characterized by high productivity: efficiency reaches 80-90%.
It is possible to adjust the combustion modes.
A large selection of products of various shapes and capacities, in connection with which you can choose a heating device for different-sized rooms.
Long service life.

Despite the large number of advantages of such a system, there are a number of disadvantages:

During operation, hazardous combustion products are formed and released.
During the installation process, you may encounter difficulties, because a prerequisite is the permission of the fire service.
When the convector oven is in operation, ash is emitted through the chimney, which undoubtedly pollutes the environment.

The disadvantages that convection ovens have must be taken into account when choosing a heating unit.

Varieties

The main criterion on the basis of which convector stoves are differentiated for heating summer cottages, houses, etc. is the material of manufacture.

In this regard, there are: metal, cast iron, brick stoves.

The first are constructed from high-strength steel, capable of withstanding high temperature conditions. Such an installation heats up the room as soon as possible. However, due to the fact that the metal layers are very thin, the heat also quickly disappears. For greater effect, stainless steel is used. Another disadvantage of a metal furnace is that if the seams are of poor quality, then with strong heat they can disperse.

Brick ovens have gained the greatest popularity and were able to gain the trust of users. Of all the varieties, they are the most durable and reliable. The chimney is made in the form of a coil. Due to this, the products of combustion, which are a source of heat, are stored rationally. Such a convection oven for heating a house heats up rather slowly, but the brick itself has the ability to retain heat for a long time. Such designs are multifunctional, you can cook food on them, and also use them as a fireplace.

Convection oven for heating in the interior

Features of choosing a convector oven

As already noted, convection ovens are multifunctional and suitable for any purpose related to space heating. However, for example, a residential building and a dacha are two completely different environments, each of which requires a personal approach to choosing a stove.

It is important to take into account temperature differences, in this regard, heating the stove more or less depends on each specific situation. Therefore, when choosing wood-burning convector stoves for summer cottages and at home, the following should be considered:

it is important that the stove can evenly distribute heat for 24 hours;
the stove itself should also warm up evenly;
the outside temperature should vary between 90-95°C;
with low fuel consumption, the temperature in the house should be stable;
it is important to consider the size of the firebox, since the rate of the combustion process will depend on this indicator. The larger the firebox, the longer the heat will remain in the room;
the oven must be free of cracks and visible damage;
she must work for twenty years or more;
appearance is also important, here be guided by personal preferences.

In summary, convection ovens are a good alternative heat source that is easy to use and highly efficient. Such designs are in great demand among users and have many positive reviews.

There are many special equipment that are designed to facilitate the work of the cook and speed up cooking. An important stage in the development of kitchen equipment was the invention of a universal device that combines the properties of a frying cabinet and a double boiler. This device is called a convection oven.

Such an oven was first made public in Germany in 1976. Since that time, convection ovens have undergone many changes, ranging from simple equipment with manual water supply to electronic microprocessor systems that completely control cooking.

In the Russian market, such furnaces are of little popularity. They appeared quite recently, but immediately received a positive assessment of experts. Many restaurants and catering establishments already use this type of equipment in their work. The demand for equipment with automatic control is constantly growing. Ovens have become indispensable equipment for quality cooking.

Peculiarities

Convection ovens are professional equipment that uses different combinations of convection and steam to heat food. The main advantage of such ovens is ease of use and energy savings. Steam convection ovens can carry out most of the operations associated with the thermal processing of food. At the same time, they replace different types of household kitchen equipment.

Compared with conventional ovens and other thermal equipment, convection ovens make it possible to reduce energy costs and increase the speed of cooking. Energy savings result from the quick start of the work cycle, with no energy consumption between operations.

Food from a convection oven retains vitamins and other trace elements that are beneficial to humans. The ability to load several products at once makes the convection oven very convenient. The main condition for this is the requirement of the same processing temperature for all loaded products. With this heat treatment process, each product has its own taste and does not mix with the flavors of other products.

By reducing the cost of electricity, the furnace quickly pays for itself. The term for the return of funds invested in it will be no more than two years. The service life of such furnaces is more than 10 years. In small catering establishments with a small number of visitors, a convection oven provides significant savings per year. The more visitors, the higher the savings.

Types and device

Convection ovens are divided into several types according to certain criteria that affect their cost. So, for example, depending on the presence of a humidification system, furnaces are divided into:

With steam humidification.
No moisture.

The steam humidification oven is combined with the baking of bakery products, as it prevents the products from becoming dry. The dough approaches faster, does not dry out, the products become softer and more airy, creating an appetizing aroma. The moisturizing option is needed for glazing flour products. This operation is carried out at the beginning of baking.

Would be a great buy gas convection oven , which can function when connected to a gas system. Its main advantage is the low consumption of electrical energy. For catering establishments, the best option is to use convection ovens for baking small confectionery.

Injection and boiler furnaces

According to the method of steam generation, furnaces are divided into two types:

Boiler, with a steam generator built into the oven.

Injection furnaces (steam is created by direct injection of water onto the heating element).

Boiler steam generation is most popular because of its accuracy and simplicity. This makes it possible to immediately determine the required amount of steam, without different calculations of the volume of water.

Such ovens are protected from scale with the help of special softeners that extend the life of the convection oven. Water is passed through softeners before steam is generated.

The disadvantage of the boiler model was the high cost. To reduce the price of the product, injection devices have been created that perform all the functions of boiler convection ovens and replace them in operation.

In injection ovens, steam is created immediately in the working chamber when water enters the heated surface of the heating element. Sometimes a combined furnace operation is used, in which the amount of steam is regulated in injection furnaces in the same way as in boiler furnaces. In terms of other properties, an injection-type convection oven is not inferior to boiler ones. Due to the reduced cost, injection oven models are more often used for use in catering establishments.

In addition to the method of steam generation, furnaces are divided into types according to capacity and type of control.

Mechanical oven

The oven control is electronic and mechanical . In the case of mechanical control, the parameters are set using the handles. Such ovens are reliable and easy to operate, but do not have automatic humidity control.

Electronic convection oven

Automatic regulation can be performed in three ways:

Humidity at one fixed level. Inexpensive device models have this setting.
Staggered view adjustment, in 5% increments. These ovens are more expensive but achieve better results.
Automatic control by electronic sensors.

There are ovens with the ability to program the cooking process, making it easier for the cook.

Oven capacity is measured in terms of the number of food containers that fit into the oven chamber. According to this factor, furnaces are divided into three groups:

Small ovens, up to 6 containers.
Medium ovens, up to 12 containers.
Large ovens, up to 20 containers.

A convection oven greatly facilitates the work of a cook and has many advantages over conventional cooking methods. Furnace designs are constantly being improved, as robotics and microprocessor technology are developing. This expands the number of functions of the equipment and automates the work.

Operating principle

By the name of the oven, you can understand the action of a steam convection oven. Its work is based on the application of convection and steam generation processes. Convection is formed inside the chamber by the circulation of hot air blown by a fan.

The working chamber of the oven is hermetically sealed, so the fan always sucks in air and draws it through the heating elements, creating the effect of rapid heating of the working area of the device. Control of a certain temperature is performed, which disconnects and connects if necessary. There are two types of heating elements in new designs of furnaces: round and straight. The round element creates good heat dissipation and quickly heats up the circulating air.

The ovens have a certain number of containers for cooking. They have a removable design, so that the cook can easily maintain and handle the process chamber. Such a device makes it possible to use special auxiliary carts for laying products.

Working mode

The first samples of convection ovens were made with three modes of operation:

Convection.
Combined mode.

In the combined mode, the simultaneous use of hot air and steam is provided.

In addition to the existing modes, the new models of furnaces have three more functions:

Low temperature steam.
Forced steam.
Regeneration (warming up).

Oven production technologies are constantly progressing, giving ovens more and more new features and functions. To quickly form a crispy crust, use the "quick steam output" function. For cakes, there is a low fan speed option.

There is also a convection oven with frying and grilling, which allow you to quickly prepare French fries, grilled chicken dishes. Such functions of the oven make it the most sought after in the kitchen of professionals.

How to choose a convection oven

When choosing a stove for a business or home, the best option would be to turn to professionals, since it is unlikely that you yourself will be able to check the equipment for compliance with norms and standards.

In addition to financial costs, you need to pay attention to the available functions, compare them with your needs and scope of work. There is no need to pay more money for features that you won't use.

The oven doors play an important role. They use double glass with an air gap. This makes it possible to create natural air circulation in this gap to cool the outer glass, and also reduces heat loss and makes it possible to observe the cooking process.

Also pay attention to the location of service centers, warranty conditions, furnace power, operating temperature, performance, overall dimensions.

A good convection oven has the following data:

Even baking, not drying.
Beautiful decoration.
High quality materials.
Ease of maintenance and hygiene.
Convenient and Availability of auxiliary equipment (cases for proofing dough, stands, hoods, etc.).

Evgeny Sedov

When hands grow from the right place, life is more fun :)

Content

The goal of developing many cooking utensils and appliances is to speed up the preparation of high-quality, tasty food. A convection oven is a household appliance used to heat food. The principle of its operation is based on the uniform circulation of hot dry air or steam. The power of the fans located inside the chamber can be adjusted along with the temperature and degree of air humidification. The furnaces got their name in honor of the physical phenomenon of convection - heat exchange provided by particle flows with different temperatures.

Application area

The most widespread professional equipment for heating, based on the effect of convection, has received in cooking. There are also industrial models, whose length, width and height allow you to accommodate objects of different sizes and dimensions. The bulk of convection ovens is created for the purpose of preparing hot dishes and baking in the kitchen. An additional function of the electric grill is provided by powerful heating elements (tubular electric heaters) located on the upper and lower inner panels of the heating chamber.

Due to the adjustable steam humidification, the combi steamer also acquires the function of a large steamer. The wide scope of the convection oven, combined with the impressive capacity of the inner chamber, has served this type of equipment in good stead: combi steamers from popular manufacturers can be found in the kitchen of any large restaurant or canteen.

Principle of operation

The principle of operation of the air grill is based on the effect of convection: this is the process of heat exchange between directed gas flows (in this case, air). It is achieved by a powerful fan on the rear wall of the heating chamber and 3-4 heating elements above and below. Most of these devices have the function of adjusting the humidity, which helps to cook steamed dishes, simulating the process of stewing, boiling, water bath. If the corresponding switch is set to "zero", the standard grill mode will turn on, and very dry hot air will remain in the oven, perfect for baking.

Convection ovens

Different companies produce different models of combi steamers. Compact devices operating on 220V voltage are designed for home use. Their equipment is scarce, there are few additional functions. Professional machines are distinguished by a more durable body, an extended list of modes and are additionally equipped with interchangeable baking sheets and cleaning kits. They work from industrial sockets with a voltage of 380V, have a diode backlight, an electromechanical blocking function. The following manufacturers are famous for their oven models:

unox;
gemlux;
Smeg;
Apache;
Tecnoeka;
Abat;
GARBIN;
Venix;
Vortmax.

Unox

Find out what a self-cooking convection oven is all about with products from Unox. The combi steamer software has a flexible system for setting the cooking method. The heat treatment cycle can be made up of 6 stages with different configuration of temperature, humidity:

model name: Unox XEBC-16EU-EPR-S;
price: 621000 rubles;
characteristics: 16 levels with intervals of 80 mm, LxWxH 1043x882x1866 mm, rated voltage 380V, power 35kW, temperature limit 260 degrees;
pluses: large capacity, self-cleaning function, 256 slots for saving cooking programs;
cons: not found.

The minimalist professional convection oven is distinguished by its increased security system. The reinforced locking mechanism will not open until the steam is released through a special lock. This precaution perfectly protects against accidents in the kitchen:

model name: UNOX XV 593;
price: 120,000 rubles;
characteristics: 7 levels with an interval of 80 mm, dimensions 860x882x930 mm, 380V, 10.3 kW, maximum temperature 260 degrees;
pluses: flexible setting of cooking modes, safe magnetic locking mechanism;
cons: strongly displaced center of gravity.

Gemlux

The kitchen grill with convection opens up new possibilities in the field of cooking. Choose from 11 modes or use the flexible settings to create your own unique dish. A built-in probe is available for sale, giving you even more control over the heat treatment of products:

model name: Gemlux GL-OR-1500;
price: 7500 rubles;
characteristics: household convection mini-stove, 1.6 kW, 220V, 40-230 degrees, 11 modes;
pluses: small size, non-stick coating on the walls;
cons: takes a long time to cool down.

The small household combi steamer meets the highest protection requirements. Reinforced heat-resistant glass does not heat up from the outside during cooking. Adjusting the power of the rotary fans gives you more control over the convection effect, which is the most important part of the "grill" mode:

model name: Gemlux GL-OR-1536
price: 9000 rubles;
characteristics: mini-grill with rotary fans, power 1.5 kW, 220/380V, 6 heating elements, diode lighting, double glass;
pluses: good protection against external heating;
cons: not found.

Smeg

The combi steamer from Smeg is well suited for use in the kitchen of a small restaurant or cafe. A small price with excellent quality fully justifies the purchase of such equipment for a small business in the field of catering. Low energy consumption further reduces kitchen maintenance costs:

model name: Smeg ALFA43GHU;
price: 55000 rubles;
characteristics: 4 levels of installation of baking sheets, dimensions 602x537x584 mm, 3 kW, 380V;
pluses: sensitive rotary switches with fixing of the exposed value;
cons: no built-in probe, the timer only lasts 60 minutes.

A large industrial convection oven opens up a wide range of possibilities for cooks using it. Many operating modes, flexible setting of heat treatment processes and the function of phased cyclic cooking turn this model into a full-fledged kitchen worker:

model name: Smeg ALFA241VE
price: 183,000 rubles;
characteristics: 6 levels of installation of pallets, dimensions 872x810x805 mm, 400V, 8.3 kW;
pluses: increased temperature limit of 280 degrees, three-layer protective glass, mechanical locking mechanism;
cons: heavy weight (113 kg), non-standard requirements for mains voltage.

Apache

A small convection oven for a restaurant kitchen can play a supporting role when the rest of the ovens are occupied. The presence of a phased cooking mode opens up even more opportunities when using this stove. Set it up for heat treatment with a change in humidity and temperature indicators, and then the oven will cook the food itself:

model name: APACH AD46M;
price: 66000 rubles;
characteristics: switchable voltage modes 220/380 V, dimensions 800x700x580 mm, manual control of steam supply;
pluses: light weight, the presence of a probe, the oven adapts to the mains;
cons: a small number of levels under the baking sheets.

A tall and narrow convection cabinet designed for large volumes of products is the most necessary thing in the kitchen of a dining room, restaurant or large cafe. The operating temperature range of the device compares favorably with other models with a higher upper limit. Use the minimum settings if you need a large steamer, and the maximum settings to turn on the pizza oven mode:

model name: APACH A9/10DHS;
price: 180,000 rubles;
characteristics: ten-level guides for pallets, external dimensions 920x760x1075 mm, 400V, 13.5 kW, adjustable convection power;
pluses: flexible setting of the operating mode;
cons: displaced center of gravity.

Tecnoeka

Kitchen appliances from Tecnoeka are designed specifically for use on the territory of large catering establishments designed for large production volumes. The combi steamer software has a flexible system for setting the cooking method. The heat treatment cycle can be made up of 8 stages:

model name: TECNOEKA EKF 1064 TC touch control;
price: 280,000 rubles;
characteristics: 10 levels of installation of pallets, external dimensions 935x930x1150 mm, 380V, 16.5 kW, improved thermal insulation for safe use;
pluses: flexible setting of cooking modes;
cons: heavy weight, unregulated locking mechanism.

A large combi oven with an extended operating temperature range will become indispensable helpers in the kitchen of a restaurant, a large dining room. Program the model for self-cooking in several stages, and do other things yourself:

model name: Tecnoeka KF1010 EV UD-GA;
price: 340000 r;
characteristics: 12 guide lines for pallets, external dimensions 965x850x1250 mm, 380V, 23.5 kW, temperature regime 50-270 degrees;
pluses: four-stage cooking setting in the recipe, three powerful fans;
cons: high price.

How to choose a convection oven

Before buying, be sure to find out how the air grill works so as not to buy an unnecessary thing for several tens of thousands of rubles. Remember that such equipment is more suitable for professional kitchens than for home use. In order not to make a mistake in choosing, pay attention to the following characteristics of the purchased equipment:

Temperature limits. A standard combi steamer should have a spread of at least 200 degrees, be able to cook any dish. Consider models with 45-260 degree borders.
Locking mechanism. A professional air grill is often equipped with an electromechanical or magnetic lock that blocks the door from opening under certain conditions. Remember that a stream of steam or air with a temperature of 200 degrees or more causes severe burns of the skin, mucous membrane of the throat, and lungs.
Equipment. Industrial equipment is often supplied with more trays than the racks inside the heating chamber, so that the distribution of cooked dishes between the food warmer rack and the oven is not difficult.
Voltage. Even a standard mini-oven with convection can be designed for industrial sockets with a voltage of 380 V. At home, such equipment will not turn on at best.
Programming. Some models can be fully programmed for independent cooking in several stages, differing in humidity, time and temperature settings. Like a smart home multicooker, this technique can turn itself on by a timer or at a certain time to make you a hot breakfast or warm up lunch or dinner.

A convection oven is a type of oven that has a high efficiency, is able to quickly heat a room and is economical in terms of fuel use. In shape, this furnace resembles a cylinder with pipes welded into the body.

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Principle of operation

Convection ovens for heating a home can use almost any type of fuel. It can be agricultural waste, firewood, fuel oil, pellets, briquettes, etc.

In fact, the type of fuel does not matter, because the principle of operation always remains the same and heating occurs due to the rapid supply of hot air through special holes in which pipes are welded into the body.

The supply of cold air is ensured by the fact that there are structures in the lower part through which cold air is drawn in. When the furnace is heated to high temperatures, air circulation occurs in a very fast mode.

Device

The design for heating consists of several important elements:

gate;
place of attachment for the chimney;
surface for heating food (optional);
convection pipes;
jets for secondary air supply;
fuel supply door;
gas guide shields;
openings for hot air outlet;
grate;
cold air inlet.

Species and types

The principle of operation of such furnaces is the same, but there are several types of this design, which differ from each other in a number of characteristics.

Firebox type

Wood (solid fuel). If this is a brick version, then it is a rather large structure that is laid out in houses on a separate foundation. Their design initially provides for convection channels next to the firebox. In fact, an empty space is left around the firebox and a hole at the bottom through which cold air will be drawn. If these are metal structures, then they will not have much weight and require the installation of a foundation. They are already completely finished, so the buyer only has to choose the appropriate option for the thickness of the metal layer, as well as the dimensions of the structure.
Gas. There are also two options available here. It can be a stationary convector oven for cooking and space heating. It is installed in the chosen place of the room in such a way as to carry out heating of the house. There is also an alternative option in the form of a special fireplace that can be mounted in any room. This design is powered by bottled gas, but it is also possible to connect the main gas pipeline to this design.
Electric convection oven. One of the most common stove options. They are also called electric convectors, which can heat a room very quickly and efficiently. The advantage of this type of design is the possibility of its transportation due to its compact dimensions and the availability of mains power.

Material

A convection oven can be made from materials such as:

Advantages and disadvantages

Advantages:

no need to use electricity (except electric);
high level of efficiency, more than 80%;
it is possible to control the level of combustion;
on sale there are options for heating up to 100 and even more cubic meters;
can be used for home, summer cottage, hangar or change house;
long operating time from one bookmark;
high level of efficiency on any fuel;
Possibility to purchase an option with a cooking panel.

Flaws:

some stoves may emit hazardous combustion products and are only suitable for installation in non-residential premises;
if you want to install it in a residential building, then it will be difficult to coordinate such an installation with firefighters;
ash flies out through the pipe and pollutes the surrounding area.

How to choose?

To choose a quality device, you need to decide on your needs and pay attention to the option that best suits them.

For summer cottages, it is recommended to choose those solutions that have a surface for heating food. For home use in small spaces, electric options are best. They will be a mini-oven with convection.

When buying, you should pay attention to such indicators as:

power;
dimensions;
material of manufacture;
the presence of a hob;
installation safety;
used fuel.

Home models

Conclusion

A high-quality home convection oven can be used both for heating a room and for cooking on a special panel. At the same time, a household convection oven has significant differences from the one intended for industrial use. Household can heat up to 100 cubic meters. In rare cases, options up to 600 cubic meters are purchased, but this is only true for large private houses.

There is also a separate species in which food is prepared. This is a common technique for restaurants, but the principle of steam generation in it is the same as in standard ovens of this design. Before making a choice, you need to take into account your needs and dimensions of the device, as well as determine the place for its installation.

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