Comparing Pyrolytic and Catalytic Oven Cleaning: Pros, Cons and User Experiences

Catalytic consists in burning fat through special catalytic elements.

pros
low power consumption because it burns out all the time, at low temperatures,
no special programs need to be turned on

minuses
you have to change catalytic inserts every 4 years


Pyrolytic consists in burning the leftovers at a temperature of 500-600 degrees

pros
supposedly more thorough cleaning
no need to change cartridges

minuses
cookers more expensive by a few zlotys
you need to turn on a special cleaning program that lasts 2 hours, which means that the power consumption is probably huge, since it burns for 2 hours at a temperature of 500-600 degrees.
Not to mention how everything heats up


What's better what to choose.
Write your observations on the use of these 2 types of cleaning
As with the current consumption in the pyrolytic
Do you need to clean the oven for 2 hours every time you use the oven.
What does the glass look like on the inside with these 2 different types of cleaning.

Personally, I don't own any of the above types, but I know a little bit about all types of oven cleaning, so I can give you some advice.

If I had to choose from the above, it would only be pyrolysis. You don't care. You do not have to remember to replace the inserts that are not cheap (PLN 300-500) and the oven is cleaned completely, also in corners and hard-to-reach places, not only in places where there are inserts (i.e. side and back walls, very rarely the top, and probably not at all) lower). For me, catalysis is pointless, since you still have to clean the bottom, glass and corners of the oven, and sometimes also the back wall (depending on the model). With pyrolysis, you start the program once a month. It costs you about PLN 2, the calculation is simple. The only thing you need to remember is to remove large and sour food residues from the oven before pyrolysis. If you leave large pieces of it, it will smoke mercilessly. The smell was unbearable. Unless the oven has an odor catalyst, or better yet a carbon filter, or preferably both at once, things will be a little better. On the other hand, the acidic reaction (e.g. mustard, ketchup and some sauces) causes that light / white stains may appear on the inner walls of the oven, which you will not remove with ANYTHING - they will stay forever. In addition, not all furniture is suitable for building this type of oven, because as you have already mentioned, it heats up a lot during cleaning. Check before you buy.

I don't know if you've heard of steam ovens. You pour half a liter of water on the bottom or into the roasting pan, start the program that lasts 30 minutes and then wipe the inside with a cloth. I do not know how effective it is, but it does not require buying expensive cartridges or consumes too much energy. It also does not smell or smoke.

Undoubtedly, the most effective (from the opinions I have heard) of the above is the pyrolysis system. The prices have already dropped a bit, so they can be purchased relatively cheaply (about PLN 2,000-2500) compared to the prices from a few years ago (from PLN 3,000).

If you only use the oven for making cakes, then buy an oven without catalysis, but with ceramic enamel. However, if you use it for meat and it often gets dirty with grease, then I would definitely take pyrolytic one and that's what I tell you from experience. I replace the oven every 3 years on average, because I do a lot of meat dishes. For pyrolysis, be sure to buy an oven with an odor catalyst. A friend bought from me for about 2 months and bought Electrolux without a catalytic converter - a massacre! When cleaning, it was smoking and pounding so much that I turned around. I bought it with a catalyst and I don't have this problem. Important: In most ovens, you need to remove the guides and ladders and some inserts for cleaning. There are also such that you don't have to pull it out. I have one and I don't know what washing is. Now I was at a cooking demonstration and there was a brand new oven from one of the companies that cooks meats at low temperatures of 55-65 ° C. The taste is amazing and you don't have to look into it if it burns ! If not for the fact that I have already bought, I would have added a few hundred bucks. And also pyrolysis. I am not afraid of temperatures, because it turns out that good ovens have a lower door temperature with pyrolysis than with catalysis, which completely surprised me. The power consumption is also not large, taking into account that you do not buy chemicals and you save time by not keeping your head and hands in the oven - priceless.

Cakes will be baked sporadically, rather, it can be counted on the fingers of one hand throughout the year.
More often meat in heat-resistant dishes, such as neck, loin, chicken.
Usually fish in foil or salmon without foil directly on the tray.
I would like to spend a maximum of PLN 3,000 and choose something from Siemens because we like the design of this brand and we have most of the equipment we have Siemens.
But up to PLN 3000 with the catalyst I will not get saplin, and if there are any filters in those with the catalyst.
My point is to make the operation cheap.
And you have an oven you praise so much.
This smell of cleaning scares me a bit because I have an open kitchen with a large room.
Or maybe it is a matter of leaving behind food scraps.
Rather, the wife will wipe the oven after each use.

I bought a Siemens HB650511 pyrolysis oven for PLN 1,450, so they are not that expensive, although the same model in Germany costs EUR 850 (PLN 3,400). Interesting that it is Made in Germany. :-)

It's a bit of a smoke, but if you have a cooker hood, turn it on and that's it.
The current goes for 1.5 to 2.5 zlotys depending on the set power and firing time.
The disadvantage of most pyrolysis cookers is that the telescopic trays cannot be used, or that they must be unscrewed before pyrolysis. So far I have only used cleaning once but on the lowest range and the effect was nice: some ash on the bottom and clean walls. However, it did not clean the glass from the inside. Next time I'll be max range and see.
The outside walls of an unbuilt oven heat up significantly to about 80-90 degrees, but typical built-in furniture can handle it without any problems.

I do not know what the amazing 65-degree baking function described by an ordinary man is. After all, any oven with, for example, electronically set such a temperature range can do it. For example, I set mine at 50 degrees for drying food.

To sum up: take pyrolysis, because it is cheaper in operation than catalytic cartridges for a few hundred zlotys, which you will probably not be able to buy anywhere in 4 years, if you need to replace them. Your stove will then be an old model and there will be no spare parts. With pyrolysis you have full oven functionality for 10 years and longer.

I bought the MF-770CX, but now I would buy the one with low temperature baking. It has the symbol MF-880 and some letters.

To Janek - it is not only a matter of temperature, these are special programs in which the temperature must be very precisely controlled. I do not know exactly how it works, so I will not elaborate on it, but the meat is difficult to compare with the traditional one. In addition, you can cover them with herbs, onions or garlic, pour olive oil with additives and it will not start to burn. One day you could call them on the info line and ask how it works, because the end result knocked me out. Maybe they will.

I know a little bit about physics and I don't know what meaning "precisely controlled temperature" would mean. After all, the thermal inertia is so great, and the precision of electronic control is so precise that it stabilizes after reaching the operating point. Bimetal control will introduce more fluctuations, but it will not matter anyway. That's why I consider it marketing and brainwashing. :-)

If I don't try, I won't burn the meat at 65 degrees. It's not possible. Can be dried but never burned. It also turned out that in my oven I can cover the meat with herbs and onions without any special programs. :-)

Instead of brain washing programs, I suggest looking for electronic control and a low minimum temperature. Mine is adjustable from 50 to 300 degrees in increments of 5 degrees.

Hello,
Can such an oven (built-in) with pyrolytic cleaning be placed in the immediate vicinity of the refrigerator (also built-in)? Could the fact that it produces such a high temperature somehow affect the refrigerator?

The instructions for the refrigerator say that it is not placed near any heat sources. This increases energy consumption. The oven will heat the refrigerator.
I think that apart from unnecessary energy consumption and a total breach of the basic principles of ergonomics in the kitchen, there are no other contraindications. During pyrolytic cleaning, the temperature of the case does not exceed 100 degrees.

Janek. I checked this baking at low temperatures, these are ready-made programs in which individual heaters, temperature and humidity level in the oven are automatically changed. They also explained this process a bit, so that first the oven heats up to some temperature that closes the pores, so that the meat does not lose its natural juices or marinades if you prepare the meat beforehand (apparently you have to do it quickly), and then it keeps it at a temperature of 2. 55-65 ° C and appropriate humidity (collagen destruction). Finally, it quickly browns according to the settings and then quickly lowers to 55 ° C again, so that the meat does not shrink. Either way, it was delicious .

I chose siemens.
Subject to be closed.

I have the same. I set the baking first to high temperature and then to low temperature. I have to do it manually and not use the program. And that's all the difference.