Types of ovens

Interested in a career in commercial cookery?In a commercial kitchen, there are a variety of ovens, each used for a different form of cooking. A Certificate III in Hospitality (Commercial Cookery) with Club Training Australia will give you hands-on experience, identifying which oven is ideal for certain types of food, to ensure that they are cooked to perfection.

There is a wide range of ovens within a commercial kitchen, please see below for the specifics for the most common:

Convection Ovens: In a convections oven, the heat source (elements or burners) heats the air which moves throughout the oven. The oven has cold and hot areas that you need to be aware of, they are generally hotter at the top than at the bottom.

Fan-Forced Ovens: Within a fan-forced oven, the air is heated by an element, and then circulated around the oven by a fan. A fan-forced oven is heated at the same temperature, due to the fan that distributes the heat equally within the oven. However, when cooking with a fan-forced oven, you should ensure that you take into account that the oven contains more heat than a conventional oven, and the cooking temperature should be reduced by 20°C. These ovens are not suitable for delicate preparations, such as sponges and soufflés. 

There are also combination ovens which can function as both a steamer and/or combine steam cooking with fan-forced convection heating.

Stoves: Stovetops normally are heated by an element, which is usually operated by knobs that are located on the front of the stovetop. A stovetop is usually a combination of an under-bench oven with a stovetop, range or cook top, above at bench height.

Flat Tops: A flat top is a solid steel top, which is heated from beneath. Shifting the pots and pans on the flat top to cold and hot parts, can ensure that you can maintain the appropriate heat.  

Electric Cook Tops: The heat for an electric cook top is produced from an electrical current that is passed through, giving off heat. An electric cook top can take time to heat up to the appropriate heat needed.

Gas Cook Top: Majority of commercial kitchens use gas cookers with gas elements. Gas elements can be controlled precisely so that they are well-suited to last minute cooking.

One of the most important aspects of cooking is the cleaning of the oven – this is to ensure that there is no food residue that can cause bacterial infestations. Each oven should be cleaned to their specifications, ensuring that it has been cleaned appropriately. This should be completed at the end of each day. If you are interested in learning more about the art form of cooking, please contact us to find out more about a Certificate III in Hospitality (Commercial Cookery).  

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