I have a change to buy a really super clean (used) Blodgett MarkV full size oven. It is really beautiful and priced right. Right now at my shop I am using a standard household oven and baking my buns off I am so busy right now that I am having a hard time keeping up..............therefore a professional oven.
Can those of you out there with the professional convection ovens give me some tips and pointers.............I have never used a commercial oven) Also those of you with Blodgett's..............feedback
Sorry I can't anwer your question, but that reminds me that I was going to look up and try to research that brand as I noticed the other day that that's the oven brand in Duff's kitchen. I don"t know if that's a recommendation for you or not, but ........
I work in a cafeteria and both our ovens are Blodgett. One is 14 years old and the other is about 10. The only problems we have had is the control panel for the timers messed up and had to be repaired. You would have to work out new bake times and temps. I would recommend it.