Questions About Commercial Convection Oven.
Business By Solecito Updated 19 Jul 2007 , 2:32am by cakesondemand
Hi. I was wondering if any of you guys own/operate a commercial convection oven. Any tips you'd like to share? I'm looking to buy one, but still have some doubts. I read some place that the fan blows very hard. I already heard you should decrease the temperature and baking time. But I would really like to know if it is that much better. For me just the increase in size would be a great plus. So any comments you can give me would be greatly appreciated
Sorry I don't have an answer for you but this is an important question and wanted to give you a little bump in case those in the know just haven't gotten to it yet.
I'd be curious too...put the information in my "someday when I have the need to know" file.
...the soon to be mine oven is a propane powered convection oven, not sure of the make but I can let you know tomorrow after I get home from the shop. It is 6 feet 1 inch tall and about 3 feet wide(i think), and it has racks under neath for cooling. The fan does not blow that hard, but it does create a suction when opening and closing the door so you have to be careful so your cakes don't fall from slamming doors shut. You do need to reduce your temp usually about 50 degrees. And watch your arms, mine currently look like I have zebra stripes from burning them on the trays
This oven is my prize possesion in the purchase of this business and I highly reccommend one.
Solecito, I have an electric convect-a-ray Deluxe oven model CR2-3 in my shop. I have had it for 6+ years & never had a problem. Their website is www.deluxeovens.com , click on "full size sheet pan ovens" then to see the different models click on "to see complete listings". My oven has 3 shelves ( I would get 4 if I did it again ) and I can bake 6 12X 18 sheet cakes at one time or several wedding cakes at a time. My oven was designed by Deluxe for cake baking. They make ovens for different applications. The fan blows gently and the cakes come out perfect. I didn't have to get any special venting either. When brides peek in my commercial kitchen, I show them my "special cake oven".
I really love it.
I have a US Range/ Garland electric commercial convection oven best thing I have ever bought. I read a lot info and I was afraid to use it but as I read I keep seeing about dropping the temp so I first tried it at 275deg but changed it right away to 300deg and I pre heat with the fan on high and lower it before I put the cakes in. I baked 18 cakes in less than 4 hours. I use 2/2" pans per cake so it was more like 36 pans.
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