HEATING ELEMENT CONVECTION 6.1Always OEM - Nothing generic, "equivalent" or off-brand.
In foodservice, the term convection refers to a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan. As convection circulates heat, it accelerates the cooking and evens the browning process.
A heating element converts electrical energy into heat through the process of Joule heating. Electric current through the element encounters resistance, resulting in heating of the element. This process is independent of the direction of current.
Cleveland Range, is a leading manufacturer and designer of steam cooking equipment. Cleveland Range has a long and proud history of serving the foodservice industry with quality and innovative cooking devices. Current product offerings include steamers, combination steamer-ovens, kettles, braising pans and specialty application ovens.
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