Convection Ovens for Food Service Applications - Blodgett Zephaire-E Plus Model

Project Summary

Convection ovens are general-purpose (standard) ovens used to cook food products by forcing hot dry air over the surface of the food product. They originated from standard ovens and were developed to increase food preparation time as well as solve the problem of uneven heat distribution. This series of projects assesses the energy efficiency level of several electric convection ovens, from various manufacturers, and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify them for the food service qualifying product list.