Chefook Catering Equipment Commercial Electric Convection Bakery Oven Handle

Do I need a convection or deck bakery oven?

Convection ovens bake food evenly by using a fan to circulate radiant heat throughout the cavity. Instead of using fans, deck ovens use convected heat through their decks and radiant heat from above to bake products. Even though they take up more space than convection ovens, deck ovens are often used in bakeries and pizzerias because they improve the quality of bread and pizza.

Which surface is best for my deck bakery oven?

Stainless steel decks are economical, easy to clean, less prone to cracking, and more non-stick than stone decks. Unlike stainless steel decks, stone decks absorb moisture, which creates crispy crusts. Stone also evenly distributes heat for uniform cooking and holds heat better than stainless steel to save energy. Since stainless steel does not create an even heat pattern, food baking on this surface needs to be turned more often.

All the material matched well with each other will be a good product and works better for a long time; stainless steel components match with plastic outer protector surface made up of the door, latches and handle for our oven and microwave.

The door lock and latches are very suggested for convenient assembling of your oven.

Automatically closed when we push backthe handle, so it very easy and safety during using based in this type of handle latch .

lock down and open up all keep flexible and stable.

in addition, it have been tested after thousands of demo-application experiement. 

so if u are manufactred this kind of oven , we highly recommend this handle latch for you.

Chefook Catering Equipment Hot Sale Commercial Electric Convection Bakery Oven Handle