| The 19½” wide
oven saves valuable space when used alone on a 24” range and, when
used with a second oven rack, produces the same food volume as the industry
standard “full size oven” but with better quality cooked foods. The industry
standard so-called full size oven barely accommodates a standard 26” full
size pan.
Most manufactures have
designed their ovens to be able to utilize the same stove parts in
the 2 most common range sizes; 36” stoves and 60” stoves. While this saves
the manufacture lots of money by way of volume production of parts like
oven bottoms, oven backs, oven doors, oven handles, etc., it does little
for the quality of the finished food quality.
This is one of the key
reasons a convection oven was developed, to move air around pans for
better cooked food. When it comes to 60” ranges Castle will build it as
you like, with a large and small oven or 2, 26½” ovens. The choice
is yours, we recommend the large and small combination but understand the
desire of many to not have to use half size pans.
Some brands tout a 26”
deep oven, one that take a full size pan depth wise.
When full size pans are used like this, tests show that air movement is
blocked by the pan itself in the front and back of the oven. When used
widthwise, there is, at least a bit of space on the sides for air to move.
Castle ranges also have
the best insulation, independently confirmed through ANZI tests. Our
clearance ratings are the industries best. This feature saves fuel day
in and day out especially if used near or next to any refrigeration that
can put stress on compressors. |
