Merry2go Posted 12 Nov 2012 , 4:10pm
post #1 of

I rent out kitchen space and I'm have a question about convection ovens. This is my first commercial experience with a convection oven.  The oven in this kitchen browns quicker on one side than the other.  Therefore I find that I have to rotate the pans half way during baking.  I thought the purpose of the fan in the oven was to circulate the air so we don't have to rotate pans and everything still bakes evenly.  Am I wrong or is there something wrong with this oven.

 

Thanks, Mary

10 replies
remnant3333 Posted 12 Nov 2012 , 6:36pm
post #2 of

I used to have a convection oven and they do cook evenly. Sounds like something is wrong with your oven to me!!  I never had to have mine worked on so I don't know if a repair man can fix yours or not?? Maybe someone else here on this site can give you some better advice as to how this issue can be solved!! Good luck!/Mary
 

MimiFix Posted 12 Nov 2012 , 7:36pm
post #3 of

Since you're renting the kitchen, talk with the owner/manager. And talk with others who also rent that space... If everything else is fine with the baking - if your products bake through and you're happy with the end results, then you should continue rotating. I've used many different commercial convection ovens and I never met one I liked. 

jones5cm Posted 12 Nov 2012 , 7:57pm
post #4 of

My oven at home is convection and I found out a couple of years ago when it was new that I shouldn't leave the light on inside...it will get just a bit hotter around the light. go figure:0) HTH.

Merry2go Posted 13 Nov 2012 , 1:25pm
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Thanks everyone for the suggestions.  Interesting about the oven light!

jones5cm Posted 13 Nov 2012 , 7:08pm
post #6 of

I know, I thought the same. but I had the same problem with my cakes getting just a little bit browner on the right side of the pan. turns out the light bulb is in the back in the lower right quadrant. My BIL (he's an HVAC/Electrician) told me to make sure that I didn't leave the light on while baking...he was right! problem solved:)

Merry2go Posted 19 Nov 2012 , 4:37pm
post #7 of

I tried turning off the light bulb in my home's traditional oven.  Wow, this is so true!  Makes sense though I put my royal icing in the oven to dry using just the light bulb. The oven is not on when I do this.    There is no light bulb in the commercial convection that I use.

 

Thanks everyone! 
 

sarahwayne Posted 30 Jan 2013 , 10:35am
post #8 of

Hey!

Even I am using convection ovens from many years but never faced this type of problem.

I think you should consult the company only and ask them for the replacement.

Margaret393 Posted 30 Jan 2013 , 12:19pm
post #9 of

Hi Mary there can be many reasons for UNEVEN BAKINGin a convection oven:

 

  • Oven door seal  may need replacing
     
  • Worn door hinges - check that door is closing properly

 

  • Oven overloaded or baking pans too large - prevents even distribution of heat
     
  • Check that oven racks are NOT positioned too close together
     
  • Faulty thermostat
     
  • One of the elements may need replaced

 

Hope this helps!

Margaret393

Merry2go Posted 30 Jan 2013 , 3:09pm
Quote:
Originally Posted by Margaret393 

Hi Mary there can be many reasons for UNEVEN BAKINGin a convection oven:

 

  • Oven door seal  may need replacing
     
  • Worn door hinges - check that door is closing properly

 

  • Oven overloaded or baking pans too large - prevents even distribution of heat
     
  • Check that oven racks are NOT positioned too close together
     
  • Faulty thermostat
     
  • One of the elements may need replaced

 

Hope this helps!

Margaret393


Thanks for the pointers.  I'm definetely not over crowding.  The whole oven over browns on the right side and the top & bottom shelves.  I find my self only putting in 2 half sheet pans on the middle shelves on the left.  So not effiecient with my time.  The 2 racks that I do use are about 4 inches apart.   When I bake cookies they are over brown & close to raw in the middle.  I don't make those over sized gourmet cookies.  I'm talking about regular sized drop cookies & even my 1/4" roll out sugar. 

 

The owner told me to just lower the temp on the oven about 25 degrees.  When I do that it seems make cakes are not rising as they should. 

 

I'm looking for a new kitchen to rent.  This owner is not set up as a baking kitchen and pretty unresponsive. 

Thanks for all the pointers & help!

Mary

sarahwayne Posted 28 May 2013 , 12:34pm

Now commercial dishwashers, ovens, glass washers are available at affordable prices. you can easily buy these items. You can check the following link:

http://www.shsonline.ie/commercial-industrial-dishwashers/

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