The moist heat of natural gas delivers moister food products for longer shelf-life and reduced food and labor costs.
For many food service operations, a conventional oven provides years of reliable and economical operation.
Other oven variations include radiant, convection or combination heating modes. Radiant models heat foods, rather than the surrounding air, to seal in juices and nutrients. Convection ovens use a fan to circulate hot air around the food for more even heating and browning at rates 25% faster than conventional ovens. Combination ovens offer the best of convection and steam heat cooking.