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Ovens Ovens Ovens

post #1 of 18
Thread Starter 

We are moving to a new location, and with that getting all new equipment (For the most part).  I have a few questions regarding ovens:

 

1.  Does anyone have any advice on brands (We are most likely getting gas convection as the new place is gas ready and it will save us a huge cost of upgrading the electrical and outlets).

 

  • Vulcan
  • Duke
  • Blodgett
  • Bakers Pride
  • Southbend True Convection 

 

2.  A Real silly question:  We are suddenly worried.  Our new location only has one door. . the front.  Even if we remove the door, it is only 36" wide.  As I begin looking at oven measurements, it scares me.  

 

We are looking to get a double or triple stack oven.  Most of these are at least 39" Wide and 39" Deep. There is no way to get this in the door if the oven arrives assembled and does not come apart.

 

However, I see that some of the stacked units are independently 22 to 28" High.  So, in theory if the arrive not stacked, or stacked but come apart . . . I can flip them sideways and get them through the door.

 

Does anyone have an experience ordering brand new stacked ovens?  I would have go guess that they come shipped not assembled and I should not have any problems.  I know this sounds like a silly question . . but all I need is for an oven to arrive and I can't get it in the door.

 

Thanks!!

The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
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The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
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post #2 of 18

We have a Bakers Pride from Webstaurant Store at our restaurant, but it is a single deck.  You can turn it sideways and get it through and then put the legs on.  Just call and ask if you will have to stack the doubles yourself upon delivery, and you will know if they will fit.

 

However a local baker in my town had to take the glass out of her picture window to get her oven in - she didn't realize it wouldn't fit through the door (old building/odd doors).  Oops.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #3 of 18
Thread Starter 
Quote:

 

Thanks for the info Liz.  We hope we don't have to buy two single units, as it's cheaper to buy the double stack.  I will call tomorrow and see how they ship.   Thanks for that idea.

 

We are currently looking at a Vulcan . . but the Bakers Pride is a bit cheaper . . . are you happy with it?  We do a big business in French Macarons which can be very finicky  . . .   so I don't mind spending a little more to make sure the oven is the right choice.  

 

 

 

 

 

Originally Posted by liz at sugar View Post
 

We have a Bakers Pride from Webstaurant Store at our restaurant, but it is a single deck.  You can turn it sideways and get it through and then put the legs on.  Just call and ask if you will have to stack the doubles yourself upon delivery, and you will know if they will fit.

 

However a local baker in my town had to take the glass out of her picture window to get her oven in - she didn't realize it wouldn't fit through the door (old building/odd doors).  Oops.

 

Liz
 

The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
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The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
Reply
post #4 of 18
I don't know how it would work with your door situation but I am in love with this oven.

http://www.empirebake.com/lmo_half_rack_oven.asp

Actually if you look at the technical it says the door can be removed to fit into a 36" door
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post #5 of 18

Ours gets beat to hell by our employees, and is the electric version.  So that will bake quite a bit differently than the gas version.  You can set the convection to off, low or high, and high will blow cupcake batter into a wave. But if you set it at 180 or so with no convection, you should do fine with macarons.  I regularly make cream puffs and eclairs in ours, along with sweet rolls, baklava, etc.  You will just have to experiment with small batches of each item you make and see what the sweet spot is for temperature, etc.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #6 of 18
Quote:
Originally Posted by kaylawaylalayla View Post

I don't know how it would work with your door situation but I am in love with this oven.

http://www.empirebake.com/lmo_half_rack_oven.asp

Actually if you look at the technical it says the door can be removed to fit into a 36" door

 

How much is that oven?  It looks expensive. :)

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #7 of 18
It probably is. I asked for a quote a long Time ago . Let me look in my emails. I'm sure it'd be lovely used also.
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post #8 of 18
$10, 720 for gas. And $9, 810 for electric. Yep its a pretty penny.
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post #9 of 18
Thread Starter 

I agree . . it looks EXPENSIVE lol.  

 

Maybe a bit much for this time around . .    

The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
Reply
The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
Reply
post #10 of 18

You don't have to look - after buying lots of restaurant equipment over the years, our philosophy is to buy the least expensive new piece of equipment with a warranty.  Used equipment invariably always breaks down, and is often more expensive used than the "off" brands are new.  Expensive new equipment just eats into your profits.  And that is no good.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #11 of 18

Yeah, that is a pretty penny. :)

 

I might spend that much for my oven for my personal kitchen, but not for a business. :)  (A LaCornue CornuFe is calling my name right now)

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #12 of 18
Your personal kitchen most rock lol. I was wondering about used equipment. Its sad that it is not always a good option.
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post #13 of 18
Cornufes is gawgeous! I just looked it up

P.s. hubby says vulcan or imperial are good brands that he has worked with
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post #14 of 18
Thread Starter 

Ok .  so although that is a gorgeous oven .  .  . it will have to wait lol.

 

Anyone else know if the double stack ovens come apart / separate into individual units so that I can fit them in our door?  I will call the equip store in the morning, but sure would like to ease my mind tonight so I can sleep a little.  

 

I truly do believe that they come apart and I am worried over nothing - but we have a two year lease and a lot invested . . so I will not sleep tonight if someone is not able to confirm that most double stack commercial ovens separate . .  

The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
Reply
The King of Pops
TC Pops, A Division of Teddy Cakes, LLC

http://tcpops.com
Reply
post #15 of 18
Quote:
Originally Posted by KuyaRomeo View Post

We are moving to a new location... Our new location only has one door. . the front.

 

I assume you have another exit in the back, is that right? (I believe there must be "two means of escape" before the fire department gives approval.) So can your oven come through that other door?

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