Abstract
Summary. The importance of food pack thickness in forced convection ovens is shown in relation to production rates. For ovens operated on a batch basis, a pack thickness of 16 mm was recommended, and for ovens operated on a continuous basis, a pack thickness of 10 mm was recommended.A method for evaluating forced convection ovens was developed and applied for five commercially available ovens which were then compared. the ovens with fans external to the oven cavity and with the air flow ducted across the trays were superior to the ovens with fans built into the oven cavity. the fastest reheating was 25 min for the ducted air type and 35 min for the stirred air type. the most uniform reheating occurred in the ducted air type of ovens.
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