Case study · Convection ovens
Bake instead of fry, with a better result and less oil
The problem
Deep frying is heavy on oil, messy to run, and it leaves a smell through the kitchen.
Who uses it
Kitchens and oven buyers who want to cut oil and mess without losing that finish, from in store bakeries to chains and hotels.
The effect
A crisp, close to fried finish on schnitzel and breaded foods, with far less oil, no deep fryer, and none of the smell.
The technology
A thin, even layer of oil, sprayed on before baking. Oven makers often supply the sprayer alongside the oven, sometimes under their own brand.
In their words
A whole tray at once, and no fryer to clean
Less oil
than deep frying
1 tray
at a time, not two pieces
A quote from the oven partner or the kitchen goes here.
Name, role, company
The sprayer used