Commercial Restaurant Convection Ovens
Convection ovens are basically standard ovens with a fan in the back that circulates the air in the cavity of the oven. In a regular oven, convection occurs due to the temperature difference between air near the heating element and the cooler air that surrounds the food being cooked but to a much lesser degree then a convection oven. A standard oven relies mostly on a combination of radiation from the walls to heat the food, not very efficient.
In a restaurant convection oven the convection part of the oven is not a passive process but an active one.
The fan in a restaurant convection oven forces the air around making it much more efficient and leads to a reduced baking time by up to 30 to 40 percent over a standard oven.
By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. The air circulation, or convection, tends to eliminate hot spots and thus food may bake more evenly.
Some Convection Ovens even offer a proofing capability allowing one to use the built in fan at a much lower temperature.