I'm starting to price out things I'll need to open my bakery 
and I've never used a convection oven and don't really want to spend the money on one if I don't necessarily need one.
Can I just go buy 2 regular ovens and use them in my bakery??? The only baking I've every done is in my hope oven so I'm hoping that I can just use that. What do you guys think?
Any thoughts or experience??
Unfortunately it will 100% depend on your local rules & regulations, each county is different.
Best of luck!
There is a difference between commercial and convection.
You licensing rules may require commercial ovens. Look for used restaurant equipment for ovens.
the advantage to a commercial oven is size. Some of the best convections have 4-6 shelves that allow all the shelves to be used for one baking cycle. Saves time and electricity.
Yep I used mine and filled it today I have 6 wedding cakes this weekend some with 4 tiers the oven saved me so much time I don't know how I did it before. I have 6 shelves but used only 5. I use 6 for cookies.
So convection is the way to go it seems - as far as space and speed.....but, somewhere on here I read that if you use doctored mix cakes, which I frequently do, they tend to burn more in the convection due to the high sugar content. Any thoughts???
Didn't realize there's a difference between convection and commercial, I thought convection IS commercial, lol!!
I think that if your are serious about baking... you need a large oven. I use a bagel or pizza oven with multiple decks. You will waste so much time baking one layer at a time when you could bake a whole wedding cake at once. I had an order for 7 full sheets one time. What would you do?
Check out commercial equipment auctions and find some used equipment. Ebay also has great deals. You can narrow the search by location.
Quote by @%username% on %date%
%body%