in the direct heating ovens the burners located above and below the product. They are therefore suitable for the rapid heating of the product.
The convection oven has a burner with a temperature exchanger in the tower. From the heat flows through the heated air to the product and after the transfer of heat flows back to the heat. The stream of hot air coming from countless small jets can regulate and control the intensity of the dry crackers. More about the possibility of heating in the Types section of bakery ovens.
