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!!!!