My borrowed commercial kitchen belongs to an Italian restaurant. They have one stove/oven combo, which is pretty small and 3 large pizza ovens. I was wondering if I'd be able to bake in the pizza ovens, too. Has anyone tried it?
rotating ovens? --doubtful --- potential for cake to fall from movement.
temperature control or preset? if you can't get it down to 325 then no -- and most pizza ovens work at 450+ (gotta get it done fast!)
convection or not? this ties in as it affects how fast things bake - and again temperature control is an issue.
Yeah, I was thinking that it would be a no go but I may play with it at least once to see what happens