Hi! Thanks in advance for your time.
I have recently opened a storefront coffee shop/cupcake store. The place I purchased had a double stack commercial convection oven. I have never used one! I have 2 residential ovens in my licensed home kitchen that I am used to. Luckily there is a residential one here too.
Can someone give me pointers and advice on how to use this oven correctly for cupcakes? Some of the controls are so worn I cant read what they say.
I have attached pictures of the oven, controls, and how the cupcakes look coming out.
I really appreciate any insight anyone can give me!
It looks like you only have once convection speed (blower either on or off) unless that is what the silver handle does?? You should try a batch without the blower on and see how a test batch comes out. The cool down switch sucks or blows all the hot air out of the oven (like if you need to cool it down from 400 degrees to 200 degress) quickly.
I'm not sure what the silver handle switch is - mine doesn't have that. My convection speed is a round knob that I can select either low or high. I have to bake on a lot lower temp in my commercial oven, try also turning down your temperature.
Hope this helps some.
From what I can read on the silver switch:
straight up is off
half way to left says main
all way to left i cant read
around the whole switch is says burner
Look all over, somewhere there should be a tag or label that will give you a brand, model number, serial number, etc. If you can get any of that info you can do a search for a manual for it online. We have had pretty good luck getting manuals for older things-gas fireplace, snowblower, vehicles, etc.
Your cupcakes are baking at too high a temperature. Turn your temp way down, at least 50 degrees. And put your fan on low.