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Convection oven question

post #1 of 10
11/12/12 at 8:10am
Thread Starter 

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

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post #2 of 10
11/12/12 at 10:36am

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
 

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post #3 of 10
11/12/12 at 11:36am

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. 

website www.BakingFix.com
blog www.BakingFix.com/thefix
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #4 of 10
11/12/12 at 11:57am

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.

chris-cakesbychris.blogspot.com
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chris-cakesbychris.blogspot.com
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post #5 of 10
11/13/12 at 5:25am
Thread Starter 

Thanks everyone for the suggestions.  Interesting about the oven light!

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post #6 of 10
11/13/12 at 11:08am

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:)

chris-cakesbychris.blogspot.com
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chris-cakesbychris.blogspot.com
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post #7 of 10
11/19/12 at 8:37am
Thread Starter 

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! 
 

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post #8 of 10
1/30/13 at 2:35am

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.

Best Quality Commercial Oven

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Best Quality Commercial Oven

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post #9 of 10
1/30/13 at 4:19am

Hi Mary there can be many reasons for UNEVEN BAKING in 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

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post #10 of 10
1/30/13 at 7:09am
Thread Starter 
Quote:
Originally Posted by Margaret393 View Post

Hi Mary there can be many reasons for UNEVEN BAKING in 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

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