Professional Oven Question

Business By cuteums Updated 12 Mar 2009 , 8:25pm by Jenn2179

cuteums Posted 9 Feb 2009 , 11:40pm
post #1 of 7

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.

6 replies
-K8memphis Posted 10 Feb 2009 , 1:38am
post #2 of 7

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.

momsandraven Posted 10 Feb 2009 , 4:13am
post #3 of 7

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.

cuteums Posted 11 Feb 2009 , 4:59am
post #4 of 7

Thanks for the info and advice.

loriemoms Posted 11 Feb 2009 , 1:08pm
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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!

-K8memphis Posted 11 Feb 2009 , 1:18pm
post #6 of 7

The Deluxe has heating elements running under the racks.
The racks don't slide in an out like a home oven.
Great oven.

Jenn2179 Posted 12 Mar 2009 , 8:25pm
post #7 of 7

I have to deluxe too. I love it.

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