ven ▁is ▁often ▁used ▁to ▁cook ▁p izz as ▁and ▁light ly ▁to ast ▁bread ▁in ▁restaur ants , ▁but ▁it ▁can ▁also ▁be ▁used ▁for ▁other ▁food s . ▁Imp ing ement ▁o vens ▁have ▁a ▁high ▁flow ▁rate ▁of ▁hot ▁air ▁from ▁both ▁above ▁and ▁below ▁the ▁food . ▁The ▁air ▁flow ▁is ▁directed ▁onto ▁food ▁that ▁usually ▁passes ▁through ▁the ▁o ven ▁on ▁a ▁convey or ▁bel t . ▁▁ ▁Imp ing ement ▁o vens ▁can ▁achieve ▁a ▁much ▁higher ▁heat ▁transfer ▁than ▁a ▁conventional ▁o ven , ▁and ▁fully ▁en closed ▁models ▁can ▁also ▁use ▁dual ▁magnet rons , ▁like ▁a ▁mic row ave ▁o ven . ▁The ▁most ▁notable ▁manufact urer ▁of ▁this ▁type ▁of ▁o ven ▁is ▁Tur bo che f . ▁The ▁differences ▁between ▁an ▁imp ing ement ▁o ven ▁( with ▁magnet rons ) ▁and ▁a ▁con ve ction ▁mic row ave ▁o ven ▁are ▁cost , ▁power ▁consumption , ▁and ▁speed . ▁Imp ing ement ▁o vens ▁are ▁designed ▁to ▁be ▁used ▁in ▁restaur ants , ▁where ▁speed ▁is ▁essential ▁and ▁power ▁consumption ▁and ▁cost ▁are ▁less ▁of ▁a ▁concern . ▁ ▁There ▁are ▁also ▁con ve ction ▁mic row ave ▁o vens ▁which ▁combine ▁a ▁con ve ction ▁o ven ▁with ▁a ▁mic row ave ▁o ven ▁to ▁cook ▁food ▁with ▁the ▁speed ▁of ▁a ▁mic row ave ▁o ven ▁and ▁the ▁brow ning ▁ability ▁of ▁a ▁con ve ction ▁o ven . ▁▁ ▁An ▁air ▁f ry er ▁is ▁a ▁smaller ▁counter