Long story, but I need to find a convection brand asap. Like this week.

I've looked at Deluxe, Blodgett, Vulcan and Baker's Pride.

Found a Blodgett on sale for a price I like, but it says it's ONE speed fan, and that seems like an issue with cakes...

Need all you convection bakers with shops to pitch in and help here. quick, quick!

Thanks!

Really need your help, convection bakers.

I have a deal in the works for a Blodgett, but it's a one-speed fan (I think). Is this an issue?

We use a Blodgett. I don't love it. What's your budget ? Moffat ovens have a great reversing fan that is very pastry friendly.

Why don't you love it? Is it one speed?

I'm waiting to hear from the seller whether this one is one speed, but I'm thinking it might be...

Its a two speed, but it really has a problem maintaining temperature. It has a 40-50 degree swing. Fine for meat, rough on cake.

Interesting.

I noticed one night watching Ace of Cakes that Duff uses one, but I doubt he'd be available to answer my questions, lol...

This is a big double stacked oven, that I'm looking at. Used.

Thanks--Deluxe is my favorite other option, but I'm not seeing as many of them used...

Thanks--Deluxe is my favorite other option, but I'm not seeing as many of them used...

I did shoot off an email to Mary Alice, so we'll see if they can give me any advice.

i have a southbend electric convection, that's one thing to consider...with gas i'm pretty sure you'll have to have that vented...and that's not cheap, if i remember correctly back in 02...it was gonna cost me like 3K to have a vent put in, maybe someone smarter than me could comment on that.

it's ok for cakes..i bake at 275 for cakes....but i can't make a cheesecake in it to save my life.

so excited for you tho!

i'm moving, and downsizing....looking at portable buildings to buy, so i'm kinda in the planning stages too....

off topic, but i had no idea portable buildings were so cheap.... can buy one for about as much as i spend in rent in a year....being the age i am, i'm looking forward to downsizing, and getting a life.

i have a moffat, i love it. bakes cakes like a charm and incredibly quiet.

I LOVE my Deluxe, it's tied with my Hobart as the best purchase I ever made. I wouldn't want to run my business without it.

Any source for used Deluxe...I'm not seeing them used anywhere, except new?

Hi guys,

Well, I did get a PERSONAL EMAIL back from Charm City, signed Duff himself. I was so thrilled that he took the time to write a note back about their Blodgetts and how much they love them, even at a somewhat late hour that night. How 'bout that?! DH says I need to print and frame the email and put it above the new stove, lol

I ended up getting a used single gas Blodgett Zephaire GL in pristine condition for less than $1700, delivered! Woo hoo, am I excited.

moving on

Sorry to but in on the post, but I was wondering what the advantages to a convection oven are over a regular oven. I am looking into renting space in a kitch that has no oven. Owner wants to put an oven in but doesn't know what kind would be best.
Thanks!

Great thread!

An update on my Blodgett.

I love, love, LOVE it.

I set the temp right between 275 and 300, low fan, and it holds 300 degrees inside steady as a rock, and it turns out the most perfect cakes I've ever made! Moist, level, and wonderful! It doesn't bake them as quickly as I might have expected, but I don't care, I love how many I can bake at once, and I couldn't be more delighted with it.

Hope that helps.

Chef Stef, can you tell us more about your oven? hehe that sounds funny. But seriously... were you using a regular before, and then switched to convection? I've never used a convection, but I want one, as I'm way frustrated with my current oven set up. I think convection may be the answer to some of my problems- mainly the inability to bake a lot at one time. So... is a convection oven lower heat than regular? I noticed you said you bake at 300...?

Thanks!

amber

Hello Friends:

I just bought a Cadco convection oven for my new shop and I am having serious problems, please help me.

I can't figure it out how to get my cakes to bake even! I been baking a 325F; now I see I should lower the temperature but I don't think I can lower the fan in my oven.

My cakes are baking incredibly uneven and they get a huge CRACK right in the middle...just terrible.

I will try to bake between 275 and 300 like Chef_Stef says, but I'm getting really discouraged, does any of you have this brand?
What else can I do if I can't control the fan???

Thank you in advance.

I hope someone has the answer for you

I hope someone has the answer for you

Well, today I baked my cakes at 290F-300F and it worked!!! they are not completly flat but they are MUCH better now.

Thanks!

Good!