What type of oven is best for baking cakes in a professional kitchen? Convection, straight oven, etc? Also are there any brands in particular that are good? Thanks for the help.
Deluxe Radiant Ray ovens Bradenton Florida. Good stuff.
There's a girl selling all her stuff in Wisconsin I believe it is--she just posted over the weekend and she's selling a ton of stuff including a Deluxe.
A convection oven is nice in that everything bakes faster, and at lower temps, but that's where it ends. The cakes don't rise quite as nicely, dome in the middle, and cupcakes get blown to one side so they look like they have snorkle noses. I just sold my convection oven along with most of my cake store equipment. When the day comes to think about purchasing new stuff, I will definitely get a non-convection style.
Thanks for the info and advice.
re Cupcakes: That is why the Deluxe is so great...low fan!!
My deluxe is sitting in the garage right now, as my electrician isnt coming till next week. But I have been using my GE Convection oven for years and it makes beautiful cupcakes!
The Deluxe has heating elements running under the racks.
The racks don't slide in an out like a home oven.
I have to deluxe too. I love it.