Convection oven

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Convection oven

Post by jancancook on Mon Mar 07, 2011 5:50 am

Convection ovens or fan ovens or turbo ovens augment a traditional oven by circulating heated air using a fan. The fan motor is in a separate enclosure, to protect it from overheating and melting any plastic components including wire insulation. Food warms faster in a convection oven, because the moving air strips away the thin layer of air which otherwise would surround and insulate the food. This is the same physical phenomenon which causes wind chill.

Although the word convection is usually used to describe the natural circulation of gas or liquid caused by temperature differences, the convection in "convection oven" has a more general definition: the transfer of heat via movement of gas or liquid. In a regular oven, convection occurs due to the temperature difference between air near the heating element and the cooler air near the food being warmed. A regular oven relies on a combination of radiation from the walls and, to a lesser extent, air convection to heat the food. Convection ovens impart more convective heat than regular ovens by using fans to force air movement.[1]

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