There’s a reason True Manufacturing has been rated Best in Class and the leader in commercial refrigeration.
Eric M. Krupa, who is the Service Manager at Burkett, can attest to the unmatched quality of True products. As the manager of the technicians responsible for reconditioning our selection of used products, Eric has seen the full gamut of brands, qualities and conditions. Regardless of age or use, True, he says, is the standard by which they are all measured.
"I have been repairing or refurbishing refrigeration equipment for nearly 17 years and still have yet to see a company as complete and consistent in the refrigeration category as True. In a service technician's eyes, True Refrigeration remains the baseline for all other companies. With each import company that pops up in the industry, we commonly compare their structure, function, and longevity to that of True. True is a company that has stood the test of time, and continues to impress even the most critical of technicians. Whether you are buying new or used, True Refrigeration will meet your needs in a multitude of applications."
If that's not enough to convince you of the quality of the leader in commercial refrigerators, here's 10 more reasons to stay true to True.
1. Hydrocarbon Refrigeration System
True produces environmentally friendly hydrocarbon refrigeration systems by matching and balancing oversized compressors, evaporators, and condenser coils. These refrigeration systems include shorter run times, lower energy consumption, and the industry’s coldest holding temperatures. True’s evaporator coils have 20%-40% more surface area than the industry standard resulting in faster pull down of product temperatures and quicker recovery times. By utilizing large condensers with more standard passes, True units will ensure better food preservation in the hottest, most extreme foodservice environments.
2. Fan Motors
True’s low velocity motor fans are completely sealed, oil-filled, and self-lubricating. They have a life expectancy of 15 to 20 years! The motors are matched with larger fan blades giving True cabinets high volume low velocity airflow that produces a large volume of air passing across the evaporator at a slow rate. This allows for faster recovery and better uniform temperature throughout the refrigeration unit.
3. High-Density Insulation
True continues its commitment to sustainability by pioneering the use of Ecomate, a foamed in place, CFC free polyurethane, high-density insulation. Ecomate provides unparalleled strength, rigidity, and an increase to an already industry-exceeding insulation factor, with zero ozone depletion potential (ODP) and zero global warming potential (GWP).
4. Outstanding Aftersale Support
Along with their 3 year parts & labor warranty and 7 year compressor warranty, True’s exclusive unit warranty is the envy of the industry. At no additional cost, customers enjoy the option of having the entire condensing unit replaced. This consists of a new compressor, condenser, start components, and fan motor; all of which are pre-assembled and shipped from the factory.
5. Shelving
True internally manufactures their own heavy-duty shelves, utilizing larger diameter steel for strength. The shelves are bonded with powdered PVC to prevent chipping and peeling.
6. Customer Service
True employs their own internal customer service, parts customer service, and technical support to be there to help at any time throughout the life of your unit. True’s dedicated staff is a great source for educated sales, design and after sale support.
7. ENERGY STAR
True is committed to eco-friendly manufacturing by meeting and surpassing the energy standards while not sacrificing performance. By using oversized, higher capacity, balanced refrigeration systems, true outperforms industry efficiency expectations.
8. Made in the USA
True is committed to producing high quality products that are manufactured in the USA. True manufactures each cabinet using an industry leading combination of high quality metals and components designed to optimize cabinet performance.
9. 100% Run Testing
In order to verify that all units re manufactured properly and to specification, True run tests every single model as a part of the final quality inspection before releasing the unit into finished goods inventory.
10. Availability
By maintaining an extensive level of inventory in their Missouri based manufacturing facility, True can fill nearly 100% of standard items within 2-3 days of receiving and processing your purchase order.
In commercial foodservice, consistency matters just as much as speed. Convection ovens help kitchens cook, roast, bake, and reheat with more even results by moving hot air throughout the cooking chamber.
For restaurants, caterers, schools, healthcare kitchens, and other high-volume operations, the right convection oven process can help. It supports faster service, better batch consistency, and more efficient use of labor and equipment.
This guide explains how commercial convection ovens work, what to adjust when cooking with one, and how to get the best performance from your unit day after day.
What Is a Convection Oven?
A convection oven uses one or more fans to circulate hot air around food. That moving air helps reduce hot and cold spots compared with a conventional oven, where heat is more static.
In a commercial kitchen, that airflow can help food cook more evenly across racks and batches. The result is often better browning, more even doneness, and shorter cook times.
This can vary by recipe, pan type, product load, and oven model.
Why Convection Ovens Matter in Foodservice
A convection oven is not just a faster version of a traditional oven. It changes how heat reaches the food, which can affect timing, texture, moisture, and finished quality.
Faster cooking or reheating for many menu items
More consistent results across multiple pans or racks
Improved browning and crisping on roasted and baked items
Better throughput during peak service periods
Potential energy savings when cook times, preheating, and idle time are managed well
For high-volume kitchens, those benefits can help protect quality when orders are coming in quickly and staff need repeatable results.
How Commercial Convection Ovens Work
Most commercial convection ovens rely on three core systems working together:
Heating elements or burners that generate heat
Fans or blowers that move hot air through the oven cavity
An airflow path that distributes heat around pans and food products
Because the fan is part of the cooking process, how the oven is loaded matters. Crowded pans, blocked vents, oversized cookware, or frequent door openings can all reduce performance.
Types of Commercial Convection Ovens
Full-size convection ovens: Best for high-volume kitchens that need to cook multiple full-size sheet pans at once.
Half-size convection ovens: A practical choice for smaller kitchens, cafes, concessions, and locations with limited space.
Countertop convection ovens: Useful for supplemental production, warming, reheating, or smaller batch needs.
Gas or electric convection ovens: The right choice depends on utility access, capacity needs, installation requirements, recovery time, and operator preference.
Combi ovens: These combine convection heat with steam and combination cooking modes for kitchens that need more moisture control and menu flexibility.
Adjusting Temperature and Cook Times
When switching from a conventional oven to a convection oven, recipes usually need some adjustment. A common starting point is to reduce the temperature by about 25°F and begin checking food earlier than the original recipe time.
The exact adjustment depends on the product, oven load, pan type, and whether the food is fresh, frozen, covered, uncovered, delicate, or high-moisture. Some recipes may need a shorter cook time, while others may need only a temperature adjustment.
A safer rule of thumb
Reduce the set temperature by about 25°F when converting from a conventional oven recipe.
Start checking food earlier, especially during the first few test batches.
Document the final time, temperature, pan type, and rack position once the result is consistent.
Use internal temperature checks for proteins and other foods where food safety matters.
Best Practices for Commercial Kitchens
1. Load the oven for airflow
Leave space between pans so hot air can move around the food.
Avoid overcrowding racks or blocking vents and fan guards.
Use the pan type recommended for the product. Perforated pans can help airflow for some items, while covered pans can help protect moisture when needed.
2. Preheat before loading
Preheating helps the oven reach the proper cooking environment before food is loaded. Many commercial oven manuals instruct operators to wait until the oven indicates it has reached the set temperature before loading product.
3. Load quickly and safely
Every open door releases heat and can disrupt consistency. Train staff to stage pans before opening the oven, load efficiently, and close the doors promptly.
4. Use rack positioning intentionally
Place pans evenly across racks instead of crowding one section.
Center pans on racks when possible.
Rotate pans only when needed. Many modern convection ovens reduce the need for rotation by design, but the unit and load still determine the results.
5. Manage moisture
Convection ovens use dry moving air, which helps with browning and crisping but can dry out some foods. Covered pans, sauces, shorter cook times, or combi oven steam modes can help protect moisture when the menu item requires it.
Food-Specific Tips
Proteins
Convection can help produce browned exteriors on roasted meats and poultry.
Start checking earlier than you would in a conventional oven.
Use a calibrated thermometer to verify internal temperatures instead of relying on time alone.
Baked goods
Convection can work well for cookies, pastries, rolls, and many breads because it promotes even browning. Use caution with delicate items like cakes, custards, and souffles because airflow can affect rise, texture, or surface finish.
Frozen and prepared foods
Convection ovens are useful for reheating, finishing, and crisping frozen or prepared foods. Moving air reduces sogginess and improves texture.
Vegetables
Roasted vegetables often benefit from convection because dry, circulating heat encourages browning and caramelization. Avoid overloading pans so moisture can escape and edges can brown.
Common Mistakes to Avoid
Overcrowding the oven, which blocks airflow and slows cooking.
Using conventional oven times without checking early.
Choosing pans that limit airflow for foods that need crisping.
Opening the oven doors too often during service.
Failing to standardize time, temperature, pan type, and rack position.
Skipping cleaning around racks, vents, fan covers, or door gaskets.
Small process changes can make a major difference. When every shift uses the same temperature, timing, loading pattern, and doneness checks, the oven becomes more reliable.
Choosing the Right Convection Oven
If you are buying or upgrading a commercial convection oven, match it to your menu and volume.
Also match it to your space, utility access, and staff workflow.
Capacity
Choose full-size, half-size, or countertop capacity based on your production needs.
Consider peak periods, batch sizes, and whether the oven will be used as a primary cooking tool or supplemental unit.
Avoid under-buying if the oven will become a bottleneck during rush periods.
Controls
Manual controls can be simple and familiar for many teams.
Digital and programmable controls can improve consistency across shifts.
Recipe presets can help reduce training gaps for repeat menu items.
Cleaning and maintenance access
Look for accessible racks, interiors, fan covers, and door gaskets.
Confirm cleaning requirements in the owner manual before purchase.
Consider how easy the oven will be for staff to clean during daily operations.
Ventilation and installation
Commercial ovens must be installed according to the manufacturer instructions and applicable local code requirements. Utility connections, clearances, ventilation, and hood requirements can vary by model and location, so confirm these details before ordering.
Energy use and operating cost
Energy use depends on the oven type, model, loading practices, preheat time, idle time, and maintenance. ENERGY STAR certified commercial ovens can offer documented efficiency benefits compared with standard models, which may support lower operating costs over time.
Convection vs. Combi Ovens: What Is the Difference?
A convection oven cooks with dry, circulating heat. A combi oven adds steam and combination modes, allowing operators to control both heat and humidity.
Consider a combi oven when you need:
Precise moisture control
Greater menu flexibility in one piece of equipment
Steam cooking, proofing, roasting, baking, reheating, or holding in one unit
More control over delicate products or items that dry out easily
Combi ovens usually require a higher upfront investment and additional training, so a standard convection oven remains a practical choice for many restaurants, schools, caterers, and institutional kitchens.
Training Tips for Kitchen Teams
Create standardized recipes with convection-adjusted times and temperatures.
Build a quick-reference chart for common menu items.
Train staff on loading patterns, rack spacing, preheating, and door management.
Use internal temperature checks where needed.
Document successful settings so each shift can repeat the same result.
Get More from Your Commercial Convection Oven
Commercial convection ovens can be one of the most useful tools in a foodservice kitchen. They perform best when staff understand how airflow changes the cooking process.
Start with small adjustments, check food earlier, protect airflow, and document what works. With the right process, your kitchen can improve speed, consistency, and finished food quality across the menu.
Need help choosing the right convection oven for your operation? Burkett can help you compare capacity, fuel type, controls, installation needs, and available options so you can find a unit that fits your kitchen.
Ice plays a key role in beverage quality, presentation, and overall use. The type of ice you choose can impact how quickly drinks cool, how they look, and how customers interact with them.
Different ice types are also produced in different ways. Some are created in cycles, while others are produced continuously, which can affect output, performance, and how the ice works in daily service.
Scotsman offers four primary ice types:
Nugget ice
Cube ice
Gourmet ice
Flake ice
Each is designed for specific applications, from high-volume beverage service to food display and preservation. Understanding the differences can help you choose the right ice type and machine for your space.
Nugget Ice
Scotsman nugget ice has grown in popularity in recent years because of its soft, chewable texture and strong customer appeal.
What it is
Nugget ice is formed by compressing small flakes of ice into a compact shape. This gives it a softer texture than traditional cubes while still allowing it to hold its form.
Scotsman introduced this style as The Original Chewable Ice® in 1981, and it has since become one of the most recognizable ice types in foodservice.
Why operators choose it
Nugget ice cools drinks quickly and absorbs flavor, making it a popular choice for fountain beverages, smoothies, iced coffee, and self-serve drink stations.
Its chewable texture also makes it appealing beyond traditional beverage service. Nugget ice can be used in healthcare environments, therapeutic applications, and light food display where gentle cooling is needed.
Best for
Fountain beverages and soft drinks
Smoothies and blended drinks
Iced coffee and cold beverages
Self-serve beverage stations
Healthcare and therapeutic applications
Explore options: Shop Scotsman Nugget Ice Machines
Cube Ice
Scotsman cube ice is a traditional, solid ice form designed for a wide range of beverage applications.
What it is
Cube ice is available in both full cube and half cube options. This gives operators flexibility based on the type of drinks they serve, the pace of service, and the glassware being used.
Full cube ice
Full cube ice is larger and melts more slowly. This helps maintain drink quality by reducing dilution over time.
It is commonly used for cocktails, mixed drinks, and beverages that are served over a longer period.
Half cube ice
Half cube ice is smaller and more versatile. It fits easily into different glass sizes, cools drinks quickly, and distributes well throughout the beverage.
This makes half cube ice a strong choice for high-volume operations, carbonated beverages, soft drinks, and iced coffee.
Why operators choose it
Cube ice is one of the most widely used ice types in foodservice because it is durable, consistent, and versatile. It works well across restaurants, bars, hotels, convenience stores, and other beverage-focused operations.
It can also be used for bagged ice or basic food display where structure is important.
Best for
Restaurants and bars
Carbonated beverages and soft drinks
Cocktails and mixed drinks
Iced coffee and cold beverages
High-volume beverage service
Looking for versatility? Browse Scotsman Cube Ice Makers
Nugget vs. Cube Ice: Which Should You Choose?
Nugget and cube ice can both work well for beverage service, but they serve different needs.
Choose nugget ice when texture and chewability matter. Its soft, chewable form works well for fountain drinks, iced coffee, smoothies, and self-serve beverage stations.
Choose cube ice when structure, slower melt, and a more traditional presentation are priorities. Full cube and half cube ice are strong options for cocktails, mixed drinks, carbonated beverages, and high-volume service.
Gourmet Ice
Scotsman gourmet ice is designed for presentation-focused beverage service.
What it is
Gourmet ice is clear, dense, and slow melting. Its structure helps reduce dilution, making it a strong choice for drinks where appearance and consistency matter.
Why operators choose it
Gourmet ice is commonly used in bars, restaurants, and hospitality settings where beverages are served with a more refined presentation.
Its clarity and uniform shape make it well-suited for cocktails, spirits, and other premium drinks. It can also improve the overall appearance of the beverage.
Gourmet ice is also used in office breakrooms and smaller service environments where a consistent, high-quality ice appearance is preferred. Its non-stick characteristics can make it easier to scoop and handle compared to softer ice types.
Best for
Cocktails and premium beverages
Bars and restaurants
Office breakrooms and hospitality settings
Presentation-focused drink service
Upgrade your presentation: View Scotsman Gourmet Ice Machines
Flake Ice
Scotsman flake ice is soft, light, and moldable, making it ideal for applications that need consistent cooling and coverage.
What it is
Flake ice is formed in thin, flat pieces that can easily spread and conform to different surfaces.
Why operators choose it
Because of its shape and texture, flake ice provides fast, even cooling and helps maintain product freshness. It is commonly used in foodservice for seafood displays, produce cases, and salad bars, where maintaining appearance and temperature is important.
Flake ice is also used in healthcare and industrial settings. Its soft, flexible form makes it suitable for therapeutic use and product preservation. Because it molds around items, it can help keep products evenly chilled without damaging them.
Best for
Seafood and meat displays
Produce and salad bars
Food preservation and cooling
Healthcare and therapeutic applications
Keep displays fresh: Shop Scotsman Flake Ice Machines
Comparing Ice Types
Each ice type offers different benefits depending on how it is used. Understanding the key differences can help narrow down the right option for your space.
Texture: Nugget and flake ice are softer and easier to chew or mold, while cube and gourmet ice are solid and hold their shape.
Melt Rate: Gourmet and full cube ice melt more slowly, helping reduce drink dilution. Nugget and flake ice cool quickly but tend to melt faster.
Application: Nugget and cube ice are commonly used for beverages, while flake ice is better suited for food display and preservation. Gourmet ice is typically used for presentation-focused drinks.
Production Method: Cube and gourmet ice are produced in cycles, while nugget and flake ice are produced continuously, which can impact overall output.
Volume and Use: Nugget and half cube ice are often used in high-volume beverage service, while gourmet ice is typically used in lower-volume, presentation-focused settings.
Beyond Ice Type: What to Consider Next
Choosing the right ice type is only the first step. It is also important to consider the type of machine that fits your space, production needs, and daily workflow.
Scotsman offers a range of configurations, including:
Undercounter units
Countertop models
Ice and water dispensers
Modular ice machine and bin combinations
The right machine depends on available space, production requirements, storage needs, and how the ice will be accessed throughout the day.
Ready to choose your ice machine? Shop Scotsman ice makers today!
This guide explains how to clean a commercial popcorn machine safely and effectively.
Regular cleaning helps maintain product quality, sanitation, and equipment performance while preventing grease buildup that can lead to smoke or mechanical issues.
There’s a reason True Manufacturing has been rated Best in Class and the leader in commercial refrigeration.
Eric M. Krupa, who is the Service Manager at Burkett, can attest to the unmatched quality of True products. As the manager of the technicians responsible for reconditioning our selection of used products, Eric has seen the full gamut of brands, qualities and conditions. Regardless of age or use, True, he says, is the standard by which they are all measured.
