Summary
Forced convection in a commercial oven is only of value if stratification of the heat transfer media (air) can be avoided. Stratification in this application relates to the strata or layers of air that physically conform to the space being pressurized and the often non-uniform shape of the products being processed. Without some means of disturbing the strata, the classical “hot spot/cold spot” phenomenon can be expected.
This white paper is a supplement to “Optimizing Oven Process Repeatability” and addresses “breakpoint” – one of the key factors of airflow management during the cooking process.
