Below are the different advantages of conveyor ovens:
- A conveyor oven is much more consistent when compared to the conventional ovens. You can time the product perfectly thus resulting in consistent final products.
- It will keep the product from drying out. There are forced airs that will form a membrane around the food that you are cooking. This will then allow the ingredients to cook faster while at the same time maintaining the needed amount of moisture.
- A conveyor oven is simple to operate. It does not require a skilled individual to operate the conveyor oven hence will save you some labor costs.
- The conveyor oven can be stacked up to be used in different applications.
- Impingement or forced air. In this type of oven, there is an electric element or a gas burner located at the back of the oven that heats the air. It is also equipped with a fan that blows the heated air above and below the product. The hot air will strike the product at very high velocities. The fan along with the hot air will blow away the normal cold air that naturally surrounds the product inside the oven. Then the hot air will come in direct contain with the product inside the oven. This process will result in very fast heat transfer and will bring an excellent texture to the finished product. The forced air impingement process is commonly used since this will reduce the baking time by a staggering 20 percent to 25 percent when compared with non-forced air ovens. This is the reason why this type of technology is commonly preferred.
- Radiant. The radiant conveyor type of ovens uses heating systems that are situated above as well as below the conveyor belts. The elements are capable of heating the air inside the oven and the interior walls thus creating a radiant heat in order to cook the food the same as it is cooked in conventional ovens.
- Infrared. Like the radiant conveyor oven, the infrared conveyor oven also uses heating elements that are found above and below the different conveyor belts. They have ceramic elements that penetrate successfully in organic materials and cause the molecules to move thereby causing friction and energy like heat. This technique hastens the cooking time inside and out.