Convection ovens or fan ovens or turbo ovens augment a traditional oven by circulating heated air using a fan. The fan motor is in a separate enclosure, to protect it from overheating. Food warms faster in a convection oven, because the moving air strips away the thin layer of air which otherwise would surround and insulate the food. Though all ovens have natural convection currents that vary with food placement and the position of the heating elements, the name "convection oven" indicates that a major focus of its functionality is the use of convection. By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus food may bake more evenly.
 | Holman™ Convection Oven, electric, countertop, 175-500° F, 0-120 min timer or continuous on, (3) removable wire racks, fits (3) 1/4 size pans, hinged door, s/s exterior, NEMA 5-15P, 120v, 1440w, 12A
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 | Holman™ Convection Oven, electric, countertop, 175-500° F, 0-120 min timer or continuous on, (3) removable wire racks, fits (3) 1/2 size pans, hinged door, s/s exterior, NEMA 5-15P, 120v, 1440w, 12A
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 | Holman™ Convection Oven, electric, countertop, 175-500° F, 0-120 min timer or continuous on, (4) removable wire racks, fits (4) 1/2 size pans, hinged door, s/s exterior, NEMA 6-15P
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 | Holman™ Convection Oven, electric, countertop, 175-500° F, 0-120 min timer or continuous on, (4) removable wire racks, fits (4) full size pans, hinged door, s/s exterior, NEMA 6-30P
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