I have switched to a commercial convection oven and my cookie recipes are all ending up spread out and flat. No change to the recipes at all.
I have googled and can only find a possible answer that the heat is too low. I upped the heat and that didnt fix it.
Has anyone else switched to a commercial oven and had the issue? How did you overcome it?
did you originally have a convection type oven? or is it specifically the issue of moving from a consumer convection oven to a commercial industry convection oven?
Most of my recipes are based from a convection. So I think the heating core in the convection oven may be the issue and the actual oven temperature is off.
Get an oven thermometer to check the temp first.
Also if the temp is correct maybe consider chilling the cooking dough after scooping it to make it firmer before baking.