Although these types of ovens aren’t as popular, gas ovens are still used in many restaurants today. There are several different models that have been mechanically engineered to be as basic or as elaborate as a Food Catering Houston, or a Party catering company in Houston wants them to be. The more features and the way they are customized depends on the price of the models. Some of the more basic standard commercial gas ovens are equipped with burners on top, so that a purveyor can bake special dishes, while cooking others on the burners. However, others can be built into the wall, and can be placed side by side, or stacked one above the other to make a double oven for purveyors to bake several dishes at different temperatures simultaneously.
Gas ovens are mechanically engineered in several ways, the most basic models must be cleaned manually by using strong spray on chemicals and they must be heated to burn off the residue in the oven. A broiler drawer is placed beneath these models; however restaurateurs prefer to use self-cleaning ovens. These ovens are set at extremely high temperatures to safely remove any debris inside the ovens. These models have been designed with a broiler drawer above the unit.
Many gas ovens can be equipped with a convection fan to heat the units to higher temperatures thus reducing baking times for multiple dishes. Other features that have been engineered in commercial gas ovens include, lights, windows so the user can see the dishes as they are being prepared to perfection, automatic meet thermometers to make sure any meats, or meat based dishes bake to their specific temperature, to insure proper doneness, and last but certainly not least, rust proof hardware.
Although this article was originally written to discuss the technical aspects and features of gas ovens, let’s do a bit of a comparison with these and their competition, the electric ovens. Of course older models of electric ovens have knobs and analog timers like the gas variety, but the commercial ones are mechanically engineered to be much larger than gas models, so that a restaurateur or a purveyor of fine foods can bake several dishes at the same temperature in one oven simultaneously. Although some caterers use the old fashion electric ovens, many models are more technologically enhanced in today’s modern world. Many electronic ovens have digital displays, with a touch screen that is used to control temperature settings, bake or broil settings, the timer, and other settings. The thermostat kicks on and off while the food is cooking to regulate the oven’s temperature. In this way the baked goods cook evenly without fear of burning, or being under cooked. In commercial electric ovens, the broiler element is usually built into the top of the unit, so that the food that is to be broiled can be placed at a particular distance below the heating element. These are a few of the ways that modern ovens have been mechanically engineered to make a purveyor’s job much easier and much more convenient.