Gas-fired ovens have been a staple in home kitchens for decades, providing home cooks with the ability to whip up delicious meals with ease. But did you know that these trusty appliances also play a crucial role in professional culinary settings? Gas-fired ovens are not just for preparing weeknight dinners; they are an essential tool in the arsenal of chefs and restaurant owners worldwide.
In this blog post, we will explore how gas-fired ovens work, uncover the advantages they offer, and delve into their indispensable presence in commercial kitchens.
At the heart of a gas-fired oven is the burner, which is responsible for producing the heat needed to cook food. This burner is connected to a supply of natural gas or propane, which ignites when the oven is turned on. The flame produced by this ignition heats up the air inside the oven cavity. The heated air then circulates around the food, cooking it evenly from all sides. This circulation is aided by fans or convection systems present in some models of gas-fired ovens. These systems help distribute hot air more efficiently, reducing cooking times and ensuring even browning and doneness.
In addition to heating through direct flames and circulating hot air, gas-fired ovens also typically feature broilers at the top of the oven cavity. These broilers use intense heat radiating from above to quickly sear and brown foods like steaks or gratins. These ovens offer several advantages over other types of ovens. They provide precise temperature control, allowing chefs to adjust heat levels with ease. They also heat up quickly compared to electric ovens, saving valuable time in fast-paced commercial kitchens.
Furthermore, because gas burns cleaner than coal or wood, gas-fired ovens produce fewer harmful emissions during operation—a boon for environmentally conscious establishments.
These factors come together to make these ovens an important aspect of commercial kitchens. You can contact us for best-in-class industrial ovens. Contact today!