When it comes to Food Catering Philadelphia, there are several types of electric ovens that were designed to accommodate the needs of party catering companies in Philadelphia. The types that we discuss here are deck ovens, conveyor ovens, and convection ovens. Let’s begin our discussion with the topic of deck ovens.
A deck oven is an electric oven that is mechanically engineered, so that they have several chambers , in which to bake a large number of victuals simultaneously, at one temperature, and all in one oven. Each oven chamber, or deck has a floor that will be used for the purposes of baking the food items. For instance each pan of food to be baked will rest on the chamber floor, instead of an oven rack as in standard domestic ovens. Each chamber has a hearth-like cooking mechanism which uses heating elements on the top and bottom of the chamber, allowing for an even baking temperature, thus allowing baked goods to be cooked to perfection.
There are three different types of deck ovens which can be used by purveyors. The first type is called the cyclothermic oven, which are heated by using cyclothermic tubes at the top and bottom of each chamber. Heat is produced and recycled to the chambers by a convection fan, which is located at the rear of the oven. There is one drawback to using cyclothermic ovens, the oven must be preheated to a higher temperature than the required temperature for cooking a given baked good, because heat is lost when the oven doors are opened. Steam tube ovens on the other hand are heated using steam from water that is placed in the panels located at the top and bottom of the oven. The water moves through a combustion chamber that is located in the bottom of the oven, the water is then trapped in the steam tubes, and turned into steam which radiates heat to the oven chambers. The steam is then recycled back into water in the oven chamber. The steam allows the baked goods to cook an even temperature, thus allowing for less baking times, and food to cook to a golden brown. Thermal oil ovens are the most fuel efficient oven, because they come in two parts. the oven itself, and a separate boiler, which heats the oven by using thermal oil which moves through a tube as water does in steam tube ovens. The oil is recycled back into the boiler to be reheated. The reason these ovens are fuel efficient, is because quartermasters can hook more than one oven to one boiler. The only thing to remember about these ovens is that they need special maintenance to keep them running smoothly.
A convection oven is mechanically engineered to cook much faster, because it have a fan either in the rear or on the side. When baking victuals in a convection oven, foil can not be used to cover the food, because the heat swirls around so quickly that it will be blown off the pan and possibly into the food if not weighted down. What does this mean for food service enterprises? This means that a purveyor can bake multiple items in a convection oven at the same time, only if they all require the same temperature, much faster than he or she can in a conventional oven.
Conveyor ovens on the other hand are much more complex, but they bake food items much faster than their counter parts, because the oven has a conveyor that moves the food through the oven, and heat is constantly surrounding the food from the top and the bottom so that the food cooks evenly within five minutes. When a purveyor places a baked good in one end of the oven, five minutes later someone can take the food out at the other end. This makes it easier for a caterer to bake multiple items much faster and more efficient than with conventional or convection ovens. This is mechanical engineering at it’s best.