The air flow, or more specifically the breakpoint, is the most important feature in any smokehouse or dehydrator.
This one feature alone is what cooks product in the oven — and is ultimately responsible for product yields, consistency, and color, as well as cook time.
If you want to improve product yields, consistency, or color, it all starts with being able to improve and control the breakpoint. The more control you have to set the location and duration of the breakpoint in any one specific spot in the oven, the greater your yields and consistency. The opposite is also true: the inability to control the location and duration of the breakpoint in an oven will always result in less than optimal yields and consistency.
It seems to reason then that the design of the oven cabinet should help strengthen and improve the breakpoint.