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OVENS.txt
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1998-12-18
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GLOSSARY OF OVENS
Convection Oven
Oven with a fan to circulate hot air throughout oven's interior. We suggest using either
perforated pans or screens to produce a crispier crust.
Conveyor Oven
Oven which uses a conveyor belt with the heat source located on the top and bottom. Heat
source is electric, air impingement, gas or infrared. Cooking time is dependent on both the
speed of the conveyor and the temperature setting.
Conventional Oven
Oven which uses a conventional heat source (gas or electric). Heat source is usually located
on bottom or heat is radiated from top of the oven. Use of pizza screens or black pans is
suggested to produce a crispier crust.
Deck Oven
Product is baked on a shelf in an oven where heat is conducted from the bottom of the baking
sheet and radiated from the top of the oven.
Note: Some deck ovens contain an adjustable heat source located in both the bottom and
top of the oven.
Experimental Oven
Currently, several manufacturers are experimenting with different technologies to decrease
baking time. These range from combination microwave and forced air to high-tech light. If you
encounter one of these new ovens, please contact RICH'S for assistance with baking instructions.