I desperately need to get a new oven. I'm junking my current convection oven! Just wondering if anyone can offer me any advice on either Blodgett or Moffat. I know Blodgett is an industry standard, but Moffat is about $1,000 cheaper.
I'm looking at the 1/2 sheet sized convection ovens that hold about 4 or 5 sheets at a time. I want to make sure that the next oven I buy will bake all of my cookies on a given sheet at the same rate (w/my current oven, some are way too brown, some are way underdone 
).
I'm also looking for an oven that if I'm using all four racks at once - then the cookies will all be done as close to the same time as possible. Am I asking for too much??? I hope not. I get great results with my home GE Convection oven, however, it's not NSF and I really want a counter top model.
Just wondering in anyone here at CC can give me any advice so I don't feel like I'm taking such a gamble. Both of these companies have promised me that their ovens will work great for me, but they won't guarantee it. And unfortunately, I heard that promise from the mfr of my old oven, and they were terribly wrong!
(I don't want to bash any manufacturers, so I have purposely left out their name. It's not a common one. I'm just so frustrated because I bought it < 6 months ago - I can't help to vent about it!!)
Thanks everyone!
Melissa
I have a moffatt that I bought when I used to make dog treats and I loved it I never had any problems at all with it, I haven't made any cookies in it as of yet but I am planning on it. But it was great at evenly baking the treats!
Here is a link to the one that I havehttp://www.selectappliance.com/exec/ce-product/mo_e27ms
If you can afford it, get the Blodgett- there's a reason it's an industry standard! I once had a repair-man tell me (while working on one of my other ovens) "Why didn't you get ALL Blodgett instead of this piece of junk? It's barely worth fixing!". And using them side by side, I honestly thought the Blodgett baked more evenly, pre-heated faster, and ran quieter (those convection fans can be loud). I'm not insulting anyone else or their ovens- but Blodgett really is the best in my opinion.
I agree get the blodgett if you can afford it, you won't be disappointed. You really take a risk when buying used ovens some used may function perfectly like new and then there are those that won't bake correctly. To eliminate the frustrations of used ovens some opt to just buy new especially when it's an electric oven . Anyway, you can't go wrong with a blodgett. I too am in the market for a new full size oven. I have a 1/2 size blodgett I purchased off of ebay a couple of years ago.
Well, thank you for your replies and pms. I've added a new mfr to my list, DeLuxe. With all of the positive comments I hear about them here, I decided to give them a call. I'm practically sold. The convect a ray sounds like a great system. The salesman told me he would actually guarantee my purchase for 30 days! If I'm not happy - I can get a refund. Since Blodget and Moffat can't do that, and because I'm a little skeptical since being misinformed from my prior oven mfr ... I'm just about to write Deluxe a check. Just wondering if anyone who has a Deluxe and uses it for cookies could give me one last bit of reassurance. Anyone?
Here's my opinion since you asked 
Blodgett doesn't need a guarantee- they're the best. What ever oven you choose, make sure you get one with a 2 speed fan- you might want to bake something besides cookies at some point!
Here's my opinion since you asked
Blodgett doesn't need a guarantee- they're the best. What ever oven you choose, make sure you get one with a 2 speed fan- you might want to bake something besides cookies at some point!
I concur! Blodgett is TOP OF THE LINE! The other mentioned manufacturers can't beat the quality and out perform a Blodgett that's why so many professionals use this brand. I've never went into a restaurant or bakery and saw a Deluxe oven or Moffat.
Here is a bakery that specializes in brownies/cookies that uses a blodgett they even have some photos of their kitchen posted.
http://www.sugardaddys.com/handcraftprocess.cfm
I contacted Blodgett inquiring about a feature on their oven. They replied very quickly with an answers and forward my request to a local rep here in GA. The rep contacted me to answer additional questions that I may had. My only concern with the new ovens were the fans speed and switch. The rep stated they could install a switch that will allow me to turn the fan on and off. The rep is also making arrangements for me to test the new oven in their test kitchen located in GA but they don't have the one that I am purchasing so they are bringing one in just so that I can test it before purchasing it.
i dont believe any of them will get the cookies done at the exact same time, but pretty close, you have to concider where the fan is placed and as we know heat rises. i have a Lang commercial oven, sounds like what you are thinking about purchasing( same style). mine fits 1/2 sheets also, and has 5 racks. the top 2 racks are always done first. my thought is any commercial oven is in the right step, they are made for the heavy duty use.
did you contact the manufacturer directly? i would think they would have some kind of warranty, on a new stove. i bought mine used and havent had any problems with it for almost 2 years now.
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