When it comes to commercial ovens, choosing the right technology can make a big difference in speed, quality, and energy savings. In Malaysia’s fast-paced F&B scene, two popular options are Turbochef high-speed ovens and traditional convection ovens. But which is right for your kitchen?
1. Cooking Speed
- Turbochef Oven: Uses a combination of impinged air, microwave, and convection heat to cook food up to 10x faster than conventional ovens. Perfect for cafés, quick-service restaurants, and bakeries that need speed without sacrificing quality.
- Convection Oven: Relies on circulating hot air to cook evenly. While slower, it’s ideal for large batch baking and roasting.
2. Food Quality
- Turbochef: Maintains crisp exteriors and moist interiors thanks to precise heat control. Great for reheating without drying food out.
- Convection: Consistent results for baking bread, pastries, and roasted meats — a staple for traditional kitchens.
3. Energy Efficiency
- Turbochef: Shorter cooking times mean less energy use, making it a greener choice for high-volume, fast-turnaround menus.
- Convection: Energy use is moderate, but longer cook times mean higher cumulative electricity bills.
4. Space & Installation
- Turbochef: Compact, countertop-friendly, and ventless models available — no costly kitchen hood required.
- Convection: Larger footprint, may require dedicated space and ventilation.
Final Verdict
- Choose Turbochef if speed, compact design, and menu flexibility are priorities.
- Choose Convection if you need large-batch baking and slower, traditional cooking methods.