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July 2009
SPECIAL REPORT

Convection Oven Gallery

If you're in the market for gas full-size convection ovens, there's no shortage of options: In this month's gallery we offer looks at 15 different models.

In April 2009 we invited gas convection oven makers to submit a model for this story, and the companies below took up our offer. They provided comparable specs for their units as well as brief statements covering key features to help you distinguish among them.

For a full list of both gas and electric convection ovens—and half-sizers, too—visit our Buyers Guide at www.fermag.com.

For our feature on Convection Ovens, click here.

Supplier statements are not to be taken as editorial endorsements.

ALTO-SHAAM
Model: Platinum Series ASC-4G
Gas input, Btu/hr.: 50,000
Capacity, 18" x 26" pans: 12
Fan, motor: 2 spd., ¾ hp
Construction: iron frame, stainless body, porcelainized steel interior
Supplier statement: Alto-Shaam says features of the ASC-4G include an interior design that ensures even cooking and browning throughout the oven cavity without pan rotation. The heavy-duty door construction and closing mechanism are designed to take a beating, and an electronic spark ignition system provides quick temp recovery, says Alto-Shaam. Doors are 60/40 solid s/s with a double thermal pane window on both the ASC-4G and an electric model. Doors feature a spring-loaded roller closure assembly and a heavy-duty door hinging system for a tight fit and no heat loss. The ASC-4G rounds out the package with durable, low-maintenance s/s door gaskets.
www.alto-shaam.com

BAKERS PRIDE
Model: Cyclone BCO Series
Gas input, Btu/hr.: 60,000
Capacity, 18" x 26" pans: 5
Fan, motor: 2 spd., ¼ hp
Construction: stainless steel front, sides and top; porcelainized steel interior
Supplier statement: Bakers Pride says its BCO convection oven—the newest and highest-volume convection oven in its lineup—features electronic temperature controls, temperature-ready indication lights and a cool-down fan mode. The unit is fully insulated and offers cool-touch handles. Other features include stainless door seals, double-paned thermal glass windows, a lighted interior and a 60-min. continuous-ring timer with manual shutoff. This unit can be paired with a Bakers Pride gas or electric countertop deck oven to create a complete bake center.
www.bakerspride.com

BLODGETT
Model: DFG-100
Gas input, Btu/hr.: 55,000
Capacity, 18" x 26" pans: 5
Fan, motor: 2 spd., 1/3 hp
Construction: iron frame, stainless body, porcelainized steel interior
Supplier statement: The Blodgett DFG-100 standard-depth convection oven features a fully welded angle iron frame, double-sided porcelainized bake compartment liner, rigid Blodgett Block patented framed insulation, and doors that are tripled mounted to the welded frame. Blodgett says its revolutionary block insulation will not sag and keep the heat where you need it. All our ovens are mercury free and when you factor in the life expectancy of a Blodgett our greenness is unsurpassed. Attention to details before and after the sale makes us the world's leading manufacturer of commercial ovens. A DFG-200 bakery-depth model is also available.
www.blodgett.com

DUKE
Model: 613-G1
Gas input, Btu/hr.: 50,000
Capacity, 18" x 26" pans: 6
Fan, motor: 2 spd., ½ hp
Construction: stainless steel front, sides and top; porcelainized steel interior
Supplier statement: The 613 convection oven—which recently received Energy Star certification—comes standard with six oven racks and 13 rack positions, which Duke says offers a 20% greater capacity than some other ovens. Some standard features include dependent doors, a porcelain interior and a 10-year door warranty. The Duke oven is available in both gas and electric and Bakers Depth to accommodate an 18" x 26" bun pan. On the efficiency front, Duke says that when tested against several other ovens in the industry, the 613 was found to be 6.2% more energy efficient than the nearest competitor. (Tests done by Pacific Gas & Electric's Food Service Technology Center, 2006.)
www.dukemfg.com

ELECTROLUX
Model: air-o-convect Gas Hybrid Convection Oven 62
Gas input, Btu/hr.: 78,500
Capacity, 18" x 26" pans: 6
Fan, motor: 2 spd., hp not available
Construction: all stainless steel, including interior
Supplier statement: The Electrolux air-o-convect, a hybrid convection oven, combines the features and benefits of both a convection oven and a steamer, making it easy to use and versatile. While performing all of the functions of a regular convection oven, the air-o-convect also has a steaming function to add and retain moisture, ensuring high-quality, consistent cooking cycles that yield an optimal final product, says Electrolux. The air-o-convect reduces labor costs and improves sanitation with four instant-on, automatic cleaning cycles. This Electrolux Green Spirit product provides a significant savings in the consumption of gas and electricity, says Electrolux, as well as a reduction in carbon dioxide and nitrogen oxide emissions.
www.electroluxusa.com/professional

GARLAND
Model: MCO-GS-10-S
Gas input, Btu/hr.: 60,000
Capacity, 18" x 26" pans: 6
Fan, motor: 2 spd., ¾ hp
Construction: stainless steel front, sides, top and legs; porcelainized steel interior
Supplier statement: The Garland Master Series Convection Ovens with Simple Control deliver consistently superior baking results throughout the entire cavity, says Garland. The innovative “serpentine" airflow system produces even heating for precise cooking results throughout. These ovens manage energy and efficiency with auto-set back and auto cool-down features, which qualify them for the Energy Star rating and the Manitowoc Enerlogic seal. This seal is proof, says Garland, that the product has been tested and proven to deliver energy-saving performance. Enerlogic products have also been rated as energy saving by the California Energy Commission or have met other stands for energy and resource conservation.
www.garland-group.com

HOBART
Model: HGC5 Series
Gas input, Btu/hr.: 44,000
Capacity, 18" x 26" pans: 5
Fan, motor: 2 spd., ½ hp
Construction: stainless steel front, sides, top and back; porcelainized steel interior
Supplier statement: Hobart convection ovens are known for their simplicity of use and durability. Hobart's gas ovens require only an input of only 44,000 Btu per deck, which is one of the lowest in the industry. Lower Btu usage provides a superior bake and improves the product quality in roasted and rethermalized products. Hobart offers you a choice of door system: a chain-driven single-handle door system that opens both doors simultaneously or an independent double-handle system that offers reliability and an optional product inspection door. A past Energy Star Partner of the Year, Hobart will continue to submit products for Energy Star qualification when new product categories become eligible.
www.hobartcorp.com

IMPERIAL
Model: Turbo Flow ICVG Series
Gas input, Btu/hr.: 70,000
Capacity, 18" x 26" pans: 12
Fan, motor: 2 spd., ½ hp
Construction: stainless front, sides, top and legs; porcelainized steel interior
Supplier statement: One of the features that make Imperial Turbo Flow convection ovens unique is the focus on door construction. Oven door operation is an area of stress and vulnerability because of the constant opening and closing, and Imperial has addressed this with four bearings per door, extra bracing to transfer the stress, and “C" metal channels built into the unit to secure the door pin. Meanwhile, the Turbo Flow recirculates hot air to maximize efficiency and make recovery faster, all while eliminating hot spots, says Imperial. An 80,000-Btu bakery depth unit is available, as are electric models.
www.imperialrange.com

LANG
Model: GCSF-ES1
Gas input, Btu/hr.: 60,000
Capacity, 18" x 26" pans: 6
Fan, motor: 2 spd., 1/3 hp
Construction: stainless steel, porcelainized steel interior
Supplier statement: Lang ChefSeries Convection Ovens are designed for their durability and throughput. New ChefSeries models host evolutionary features, says Lang, designed to make cooking even easier. Large-view tempered glass doors make it easy for kitchen staff to monitor cooking progress. A 2-speed fan has been incorporated to provide more consistent cooking of delicate items. Enviro Controls maintain precise temperatures, virtually eliminating the need to rotate pans. And ChefSeries Ovens have been engineered to streamline maintenance with all service items located on the front of the oven. The new ChefSeries Convection Ovens have higher power input, a higher top-end temperature and great-looking contemporary design.
www.langworld.com

MARKET FORGE
Model: Model 2500HEC
Gas input, Btu/hr.: 60,000
Capacity, 18" x 26" pans: 5
Fan, motor: 2 spd., ¼ hp
Construction: stainless steel front
Supplier statement: Market Forge says its High Efficiency gas convection oven uses only 60,000 Btu to do everything a typical 80,000-Btu oven can do. Attention to details makes this happen. Pilotless ignition is designed to save the gas convectional pilot's waste. A secondary air manifold directs the air under the burners and up through the base plate—not across the burners—to obtain an optimum fuel/air ration. The flame baffle is located closer to the oven cavity to increase the high of the burner box and more fully utilize the total flame configuration for better combustion. Thermal break design keeps controls cool no matter how high the temperature setting.
www.mfii.com

MOFFAT
Model: G32MSW
Gas input, Btu/hr.: 33,000
Capacity, 18" x 26" pans: 4 to 6
Fan, motor: 2 spd., 1/8 hp
Construction: stainless steel, porcelain interior
Supplier statement: The G32MS is the most compact full-size gas convection oven available, say Moffat, able to handle four to six full-size sheet pans in a 28" x 32" footprint. Low-velocity fans, low gas-usage requirements and stylish design make the oven easy to use in front-of-house applications or in kitchens where you need fast cooking, easy cleaning and easy service. A single oven can be mounted on a custom stainless steel stand, and in compact applications, the G32 can be double stacked to provide extra capacity. Moffat's compact oven proofer/holding cabinet system includes the E89 proofer/holder, with eight pans of proofing/holding capacity, in a controlled-heat and -humidity environment.
www.moffat.com

MONTAGUE
Model: Vectaire HX2-63 Series (bakery-depth, double-stacked model shown)
Gas input, Btu/hr.: 63,000 per section
Capacity, 18" x 26" pans: 11 per section
Fan, motor: 2-spd., ½ hp
Construction: stainless steel front, sides and top; aluminized steel back; porcelainized steel interior
Supplier statement: The Vectaire Convection Oven provides precision baking with a design that offers distinct advantages, says Montague. The Vectaire has redefined convection cooking by featuring a unique indirect or “muffled" heating system that's dependable and bakes thoroughly every time. The key feature of Montague's exclusive indirect-fired “muffled" design is its ability to reduce exposure to carbon monoxide and prevent flue gasses from entering the cooling chamber. Montague says this technology contributes to operator and staff safety, and creates an ideal, undisturbed baking environment. And because the “muffled" cooking chamber is sealed off from outside air and flue gasses, it becomes a powerful heat exchanger maintaining even temperature.
www.montaguecompany.com

SOUTHBEND
Model: Marathoner Gold Series
Gas input, Btu/hr.: 90,000 per section
Capacity, 18" x 26" pans: 5 per section
Fan, motor: 2-spd., ½ hp
Construction: stainless front, sides, top and rear jacket; porcelainized steel interior
Supplier statement: The Marathoner Gold uses high-efficiency patented Jet Stream Burners, which Southbend says are virtually self-cleaning and will not to clog. With a Btu input of 90,000 the Marathoner has one of the most powerful recoveries among convection ovens while the burners make it one of the most efficient. The control panel is front serviceable and features a patented plug-in/plug-out design for ease of service or replacement. Dependent doors allow for easy one-hand operation, and the oven cavity is enameled from both sides to prevent corrosion. Marathoner is available in standard and bakery depths, and high-density insulation makes it cool to the touch on the outside while contributing to its high efficiency.
www.southbendnc.com

VULCAN
Model: VC Series
Gas input, Btu/hr.: 44,000 per section
Capacity, 18" x 26" pans: 5 per section
Fan, motor: 2 spd., ½ hp per section
Construction: stainless steel front, sides, top and legs; porcelainized steel interior
Supplier statement: Vulcan says the VC Series gas convection oven provides the versatility and performance you need for preparing a varied menu and the quality features that mean consistently great results, all at an affordable price. With their gentle air circulation and even heat distribution, these all-purpose ovens produce delicious, evenly cooked casseroles, meats, vegetables and baked goods. They also save on operating costs with an energy-efficient heat recovery system, says Vulcan. VC Series gas convection ovens provide uniform temperature throughout the oven chamber, so every food product cooks thoroughly and evenly, regardless of placement or oven load. Single models also available.
www.vulcanhart.com

WOLF
Model: WLGO2
Gas input, Btu/hr.: 44,000 per section
Capacity, 18" x 26" pans: 5 per section
Fan, motor: 2 spd., ½ hp per section
Construction: stainless front and legs; aluminized sides and top; porcelainized steel interior
Supplier statement: Wolf offers a double-stacked convection oven featuring independently operated s/s doors with double-pane windows. Features include non-sag insulation applied to the top, rear, sides, bottom and doors and a porcelain enamel oven interior. The stacked unit comes with two interior oven lights and five nickel-plated oven racks per section. Each section uses one 44,000-Btu/hr. burner for a total rating of 88,000 Btu/hr. for the whole unit. Solid-state temperature controls adjust from 150°F to 500°F and 60-minutes timers alert you with an audible alarm. There's also an oven cool switch for rapid cool-down.
www.wolfrange.com

SFor our feature on Convection Ovens, click here.

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