Any Oven Experts Out There...
Business By PatricesPieces Updated 12 Mar 2007 , 4:18am by PatricesPieces
I have been doing research on the type of oven to buy for my business and have narrowed it down to two brands. Blodgett and Hobart. Any cake shop owners out there want to offer their opinion. I would greatly appreciate it. Also, half size or full size. I will be a low volume at first. I am sharing space with an art gallery, so I will be catering art shows and food art shows and tea events at the gallery. Also, this will be my first convection oven experience. Any tricks or hints I need to know about would be greatly appreciated.
Thank you!!
Patrice
all the bakeries ive ever worked in has had ''hobart'' equipment, i know it can be serviced if there are any problems. its deff. heavy duty equipment.
ive read in the past on cc that blodgett is suppose to be top of the line.
my thought is either would be a great choice.
I've worked with blogget before, with no problems.
Couple of things to think about, make sure that you can get service on your oven. Also, since you will be doing cakes, you want a convection oven with a two speed fan, cause a commerical oven has a stronger fan then the home convections that i have used. Also, I would go for the full size if you can afford it and have the room for it, your business will hopefully grow into it.
Thank you...I'm about to go blind online and searching my area for the best equipment. But i'm getting closer! Not too much longer and my kitchen will be up and running!! Wooooohoooo!!!
Thank you again!
Patrice
I just got done talking to a friend who's a veteran in the restaurant equipment repair business. I'm looking for an oven, too (I've got another thread going on this subject). He told me that Blodgett makes a great oven and wants me to buy that brand over the other ones I questioned him about. He's coming from a repairman perspective - if he's telling me it's a good oven, then I trust him all the way. However, I'm very concerned about even baking ... some other cc's have kindly pm'd me and given me assurance that the oven will do a good job with that, too. Good luck in your decision - it's a tough purchase.
I just got done talking to a friend who's a veteran in the restaurant equipment repair business. I'm looking for an oven, too (I've got another thread going on this subject). He told me that Blodgett makes a great oven and wants me to buy that brand over the other ones I questioned him about. He's coming from a repairman perspective - if he's telling me it's a good oven, then I trust him all the way. However, I'm very concerned about even baking ... some other cc's have kindly pm'd me and given me assurance that the oven will do a good job with that, too. Good luck in your decision - it's a tough purchase.
Tscookies, I'm not sure where you're located or where you'll be purchasing your Blodgett oven. I suggest you contact Blodgett via email with your concern and ask them about testing the oven before buying. They may have a rep in your area that may be able to arrange this for you if they have a test kitchen near you. If not, you may be able to find a restaurant or bakery that has one and test theirs.From my experience with the used oven I purchase a couple of years ago it still bakes perfectly and evenly. You can probably email Duff since he uses a Blodgett double stack oven too. The only thing I will question with when purchasing a new Blodgett is the price.
I bought a brand new blodgett 12 years ago and still have not had to repair or replace it. They are maybe more expensive? I would not have any problem buying another when this one is worn out.
Oh and we have done some heavy duty baking in it.
Like oven going for 10 +/- hours a day. Currently we probably run it about 15 +/- hours a week.
HTH
mpc
www.mypastrychef.com
I bought a brand new blodgett 12 years ago and still have not had to repair or replace it. They are maybe more expensive? I would not have any problem buying another when this one is worn out.
Oh and we have done some heavy duty baking in it.
Like oven going for 10 +/- hours a day. Currently we probably run it about 15 +/- hours a week.
HTH
mpc
www.mypastrychef.com
That's awesome!! Maybe I shouldn't buy the $299 special...:rofl:
That's awesome!! Maybe I shouldn't buy the $299 special...:rofl:
yeah!
Back then I paid $3000 for it with glass doors and wheels!
mpc
www.mypastrychef.com
Thank you all for your comments. I am now the proud owner of a blodgett oven. I will keep everyone posted as to the progress. I'm soooooo excited. Not too much longer for my kitchen to be in place!! Woooohoooooo!!!!
Thank you EVERYONE for your comments. My uncle is coming over next weekend to measure me up for the largest Blodgett I can fit in my little 13x15 kitchen.
One last question! Does anyone notice any hot spots in their Blodgetts? Is the top rack hotter than the others (as is often the case w/any oven).
pdrinkard - your ornaments are AMAZING! I can imagine how much fun those must have been for whoever put them on their holiday table!!
Thank you all for your comments. I am now the proud owner of a blodgett oven. I will keep everyone posted as to the progress. I'm soooooo excited. Not too much longer for my kitchen to be in place!! Woooohoooooo!!!!
Which Blodgett did you purchase? New or used?...mind sharing the price?
As for hot spots... about the last 4 years we usually can take product off the top rack. Or at least turn it around.
mpc
www.mypastrychef.com
Sugarlove....I got a CT/CTBR. Got it for 750.00 used. My funds are limited, so i'm starting small until I can afford a full size. I wanted to start off with a full size, but I had to make the call to go big and have to wait to open the cake shop or start small and be open sooner. Sooner won out!! I will just have to be creative when it comes to baking the bigger cakes.
Tscookies...thank you for the compliment on my ornaments. Those were the first ones I attempted. I was very happy with the outcome. My family loved them!!
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