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A1: These ovens use advanced air circulation to cook food, eliminating cold spots and ensuring consistent quality for baked goods and roasted items in busy commercial kitchens.
A2: Electric models offer precise temperature control and efficient circulate hot air, which is crucial for reducing cooking times and enhancing food service efficiency, especially when preparing commercial convection dishes.
A3: Yes, both electric and gas convection ovens are designed to handle high-volume cooking, providing consistent heat distribution for a range of commercial kitchen needs, from baking and roasting hot and cold meats.
