It's that time for me in starting up and getting ready to open the doors to go commercial and I'm getting ready to purchase my convection oven, which I might be spending more time with than my husband in a bit, so I wanted to make sure that when I commit, I'm making the right decision :)
I have two questions:
1. For those of you who have been up and running at the commercial level, do you have a bakery depth oven and if you don't, do you mind or wish that you did?
2. It looks like I'm down to Blodgett or Southbend...opinions??
Thank you so much!!!!
I want to know this too... Right now I use two standard ovens and I'm looking to purchase a double deck gas oven...
Blodgett has been long thought of as a solid work horse brand with-in the food industry. Southbend hasn't always been once upon a time it was thought of as cheap and breakable and I don't know if it's gotten better or not. I've used many convections ovens over the years, but I'm not familiar with your description of "bakery depth"...is that so you can put the pan in length-wise?
Also while I'm thinking of it, it's worth a minute to call and talk to a couple commercial oven repair-person. Ask them for opinions and which is easier to repair, least expensive, etc... You're always going to need to know a good repair person and use this as an excuse to build a relationship.
The repair people in my area are kinda rude .. they act like it bothers them to ask a simple question. I called several places to try to get estimates on installation of gas vs. electric... some of them acted like they didn't know anything and some were just flat out uninterested! ughhhh I couldn't even find anyone to fix a domestic oven that broke a while back.
I have a gas Blodgett double stacked convection oven. I love it......except the damn fan. It's either high or low and on low it blows my batter and makes my cupcakes look like the lock nest monster.
Just curious, how do you adjust your temperature if you use convection. I have a convection oven and never use it because I am worried that it will burn my cakes.
My temperature gage needs calibrated. I bought a oven thermometer and keep it on the shelf so I can monitor. I still bake at 325...but it bakes quicker. Once you see how long it takes, write down that time & size and start your baking time list.
Thank you, I have an oven thermometer so I will start there.
Although they sell convection ovens telling people it cooks/bakes faster (which it does!), the value of using a convection oven while baking is the air flow/fan that makes the heat more even everywhere in the oven. So you can stack far more in the oven at one time. That doesn't mean you don't have to rotate your pans because you still do to get an even bake. This is true for perfectly calibrated ovens. Their temp. is correct, you can't think of it as your regular home oven.
So that said, ignore the thermometer! You have to find the right temp. yourself because each oven is a little bit different. On average I'd dial down the temp. from 30 to 50 degrees. So instead of setting the temp. at 350F I'd set it at 300F (and that would equal baking in a 350f home oven).....I've worked in ovens where I have to set it at 275F to equal a non-convection baking at 350f. Once you establish what temp. equals 350 on your oven always use that...........and so when you need a hotter or cooler oven continue to factor the adjustment into your oven temp..
Thanks Stitches and ddaigle, great information.
I have a convection oven at home that has the option of regular bake and convection bake. If I select convection bake I punch in the temp I would use for regular baking and the temp is automatically adjusted (lower by 25 degrees). When I had just a regular oven I baked my cakes at 325 degrees. With the convection bake I punch in 375 degrees, the temp is automatically lowered to 350 degrees, and I get the same results (moist cake, no "hump"). I have NOT noticed the baking time being a lot shorter using the convection oven but I can bake so much more at a time by using all 3 racks in the oven. I can bake an entire 4 tier cake (2 12" round, 2 10" round, 2 8" round, 2 6" round) at the same time. Takes about 1 1/2 hours (baking time). The main thing you have to look for is a true convection oven. Some ovens call themselves convection ovens because they have a fan, but they are not really convection ovens. The oven I have has a heating element behind the fan so the air that is blown into the oven is the same temp as the oven. This is really the only way the entire oven is the same temp causing even baking. The only negative I have is sometimes (not every time) the top the cake gets hard, almost crust like. I trim the top off of each cake so it doesn't matter and it doesn't affect the rest of the cake - just the top. I think it is because of the fan blowing on it but I am not sure. Like I said, it is only sometimes this happens. Cupcakes, cookies and pies bake wonderfully too. There is also a convection roast setting that makes the beautiful crispy skin on turkey. I own the Samsung FTQ38LWGX. I bought it from Lowes for $1400 including installation