I know a lot of people ask here- so my two cents on what to buy when looking for an oven for your bakery? Deluxe!! Just finishing up my first real batch of cakes- "real" meaning all different flavors and sizes together- and they have all come out level, evenly baked, and I did not have ot turn them once. As far as I can tell, there are no hot spots!~ For those interested, it's a single phase, CR-2-4. Yay!!
YAY!!! I've been reading up on those, and I think it's a Deluxe that Earlene Moore recommends on her website for bakers. Is it electric or gas? I've heard that makes a difference when baking, not to mention installation!
I think if I am not mistaken Deluxe has both electric and gas ovens available. Its the convection part that makes them so wonderful. I have a convection oven (LG not Deluxe) and I absolutely love it! It is electric. It is in storage right now waiting until my new kitchen is finished. We are still waiting on building permits to change my grandfather's welding workshop into my commercial kitchen! We should hear something in the next few weeks, then the real work begins...YIKES!
I am still wanting a Deluxe just haven't found a used one available in my area yet. Had the opportunity a few years ago to get one for only $200 but at the time I had no cash so sadly had to pass. Knowing my luck though it would have been in ill shape and needed repairs to get it to work which would probably have cost as if I had purchased new...LOL!
did you buy yours locally,? this is on my list to get real soon. Can you add cakes at differant times? i know each shelf has its own heating element, so i just wonder if it has to be full of cakes or can you bake on one shelf if you had to.
I just purchased two Deluxe Convecta-Ray ovens and will do my first bake tomorrow. They are called Convecta-Ray because although they do have a gentle convection component, they are more based on radiant heat from electric heat elements under each rack as someone mentioned above. The racks are not adjustable for this reason. ( Have to say that because I'm in the minority that dislike convection for cakes.)
My instructions say that if you are not filling all the shelves you should fill from the top down. The instruction manual is a little skimpy, but I guess the point is that the ovens are simple.
Want to comment on good customer service. I spoke to Russ, the VP of sales at Deluxe several times over the years, as I was planning to open a bakery, but I ordered the ovens through a large restaurant supply store because they matched the price and I was buying other stuff. Tried the ovens empty last week and the temp I set them for and the temp they were baking at were not the same. I called Russ and he immediately told me how to calibrate the dial. I also mentioned that the racks did not all seem to be completely level and he said if the racks are bent enough to cause cakes not to be level to call him right away because he wants me to be happy with the ovens and he'll make sure I have racks that work. He knew right away who I was when I called too.
The only thing I was unhappy about was that because I have two ovens, I had to put in a type two hood, which Russ, my contractor, and the mechanical engineer who did my plans thought I shouldn't need. Unfortunately the Health Department had final say, but that wasn't Deluxe's fault.
Edited for typos. Hope there are not too many left...
The one I have is electric. Yes- the heating elements are under and above each rack, so there is no moving them- but I wouldn't relly need to anyway. Baked my cookies in them yesterday- NFSC- and they were wonderful as well! Thanks for the tip about filling from the top! I got mine from A City Discount in Atlanta.
How much one of those babies cost? do you mind telling us?
I would like to start saving for it.