STRUCTURED AIR TECHNOLOGY

A revolution in cooking technology.

The secret to more food, more often with the highest quality lies in Structured Air Technology®. This innovation offers up to four ovens in one – each chamber with independent temperature, fan speed and cook time control. Vector® Multi-Cook Ovens with exclusive Structured Air Technology are designed to cook up to four different food items simultaneously with no flavor transfer and cook food the way it’s meant to be cooked - to perfect your dishes.

Structured Air Technology delivers high-velocity, vertical upward and downward airflow. Air travels through the shelves and is delivered vertically through holes in the jet plates on the top and bottom of each cook chamber. This optimized, focused heat delivers faster, more even and consistent cooking than other cooking methods. 

Each cooking chamber is separate from the others with its own air path, catalyst and fan at the rear. The independent fan and heating element in each chamber gives operators the ability to control each chamber’s temperature and fan speed. Because each chamber is a closed system, there is zero flavor transfer between chambers.

The unique airflow creates vertical curtains of air that eliminate heat loss and a blast of hot air when the door is opened. Operators can open the door as needed while cooking, without waiting for a cook cycle to complete before starting another food item. This significantly increases food production and menu flexibility. 

In a cooking category by itself, Structured Air Technology is unlike any other. When compared to a convection or traditional oven, impingement oven or microwave, Vector Multi-Cook Ovens are able to provide unmatched production and the highest food quality without the need to rotate pans. 

Structured Air Technology®

The secret to more food, more often with the highest quality lies in Structured Air Technology®. This innovation offers up to four ovens in one – each chamber with independent temperature, fan speed and cook time control. Cook up to four different food items simultaneously with no flavor transfer.

Vector Multi-Cook Ovens

See Our Line of Vector Multi-Cook Ovens

 

Limitations with Other Cooking Technology

Unfortunately, existing technology falls short. Especially when it comes to batch cooking. Uneven cooking. Labor-intensive operation. Long cook times. Complicated maintenance. The solution? Vector Multi-Cook Ovens.

Convection or traditional ovens - Convection or traditional ovens use a fan that moves air from the sides of the oven in a horizontal manner. As air and product enters the oven there is no real control, causing unevenness in cooking. Also, as more pans are added to the oven and the door is opened, airflow is disrupted, resulting in cold and hot spots. Convection or traditional ovens cook slower and are more labor intensive, as pans need to be rotated to ensure even temperature distribution and product consistency. You're also limited to one temperature, one fan speed and one cooking time. 

Impingement ovens - Impingement ovens use direct, high velocity air to cook food. Since this air is directed at food with such velocity, the food must be moving in order to reduce hot spots and unevenness in cooking. Consistency is hard to achieve. With an impingement oven, you're limited in capacity and only able to use one oven temperature, one fan speed and one cooking time.  

Microwave ovens - Microwave ovens produce poor food quality, which dramatically limits the ability to hold the food, and offer limited capacity.

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