In the direct heating ovens are 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. Heated air flows from the temperature exchanger to the product and after the transfer of the heat flows back to the exchanger. The stream of hot air coming from countless small jets can be regulated and therefore can be controlled the intensity of the dry crackers. More about the possibility of heating in the Types section of bakery ovens.
