When it comes to industrial ovens, convection models sometimes get an unfair reputation. Whether it’s from outdated information or misunderstandings about how modern systems work, convection ovens are often dismissed by bakers looking for speed, crust quality, or flexibility. However, Reading Bakery Systems has spent years designing and refining industrial convection ovens for bakery production that challenge the old assumptions and deliver results bakeries can count on.
It’s time to clear the air on some of the most common misconceptions.
“Convection Ovens Bake Unevenly”
This is probably the most persistent myth, and it comes from early convection systems that lacked advanced airflow controls. Bakers assumed hot spots were inevitable. In reality, the problem wasn’t convection – it was a lack of engineering. Today, we’ve solved that issue with precision airflow management and adjustable zone controls. Our Emithermic XE Oven, for instance, blends convective and radiant heat and offers multiple, independently controlled baking zones. That means we can dial in uniform conditions across the full width and length of the oven – no more hot corners or uneven bottoms.
We also offer systems with re-circulated airflow that’s carefully balanced using smart sensors and automated dampers. That lets us move heat exactly where it’s needed without overcompensating or drying out your product. When someone tells you convection ovens can’t bake evenly, they’re talking about the past – not the future.
“They Don’t Deliver a Crisp Crust”
This one comes up often in snack and cracker lines. The idea is that convection baking results in a soft or pale finish, compared to the bold crusts achieved with direct-fired or purely radiant systems. But the science doesn’t support that claim – at least not with the ovens we design.
With the Emithermic XE, for example, we combine intense airflow with radiant heat from the top and bottom to achieve a precise crust every time. That hybrid design gives our customers the best of both worlds. You get fast moisture removal from convective currents and Maillard browning from the radiant panels. The result? Golden, crunchy products with less variance and fewer rejects.
Plus, convection allows for faster surface drying, which is a key step in forming that perfect exterior texture – especially for thinner snacks or multi-layered products like flatbreads. It’s all about balance, and we give bakeries the tools to control it in real-time.
“They’re Only Good for Certain Products”
Another misconception is that convection ovens are best reserved for specific baked goods – like cookies or muffins – and don’t handle diverse production needs. The reality is, our ovens are used across a wide spectrum of bakery products: from pretzels and crackers to snack mixes and pet treats.
With adjustable heat profiles, zoning flexibility and custom belt configurations, we make convection baking work for whatever your facility produces. The airflow intensity, direction and recirculation rate can be customized based on product type and recipe. And since these systems respond quickly to setpoint changes, you can switch between SKUs without sacrificing efficiency or consistency.
Convection Baking Has Come a Long Way
Reading Bakery Systems has reimagined convection ovens to meet the modern bakery’s demands. They’re precise, efficient, versatile, and fully integrated with the rest of your line. The old myths don’t stand up to the capabilities of today’s technology. Whether you're running a small-batch production or operating at full industrial scale, convection isn’t just viable – it’s often the smartest choice.
So, if you’ve written off convection based on what you heard years ago, we’d love to show you what’s changed. Find out more about our industrial convection ovens for bakery production by contacting us online or calling 610-693-5816.