Am thinking of opening a store front bakery and wanted some suggestions on what type and size oven I would need to be putting in my plan. Any suggestions on resources for this type of equipment appreciated.
We've got a Blodgett double stack convection oven. We typically fill it up and then some each week. Plan for bigger than you need so that you can grow into it.
I also just purchased a Blodgett....I only got a single and it's being delivered on saturday....can't wait!!!
we have double stacked blodgetts as well.