Hi,

I am about 6-8 weeks away from opening a bakery in Maryland and need to purchase ovens. I will be baking cakes and cookies. Can anyone suggest a brand of oven to get or stay away from. Are convections good for this type of baking?

Thanks in advance,
mdjazzfan

I am still using my residential unit but it might be a good suggestion to call a few restaraunt supply retailers. I would have them look over what your usage will be and have them make reccomendations and get you a few quotes. Then you can research the ovens they reccomend and price shop too. Best of luck

This is Melody....we talked today, just wanted to tell you good luck, and glad you found this site!


melody

I have found ovens so confusing..as many of these restaurant supplies places are like Circuit City and want to sell you what they got overstocked in!

I would love to hear some responses too! I of course dream of having a blodgett but who can afford one?

If you have the money, Blodgett. Don't buy gas. Gas is highly inaccurate in my experience.


If you really have the money, Pavailler double reverse convection. It's the Ferrari of ovens, and having baked in them, I lay awake at night dreaming of them. They're amazing.


Are you buying a deck oven?

Oh and shop around. Ask if delivery and INSTALLATION is included in the price. Shopping online for something this large is nearly always "useless" since the great price you'll inevitably be quoted doesn't include the high delivery fee.

Edit: you couldn't give me a Garland...

I have a Deluxe oven that will hold 4 full size sheet pans at once. So far I love it plus it uses a normal oven outlet so I can run it off my regular electrical current and my brother is an eletrician so he ran the wiring and new plug for it.

A llot of people also forget the high cost of your hood too...keep that in mind when budgeting for your oven!

We ordered an Doyon pastry oven with a reversing convection fan for the bakery, but when it arrived, we couldn't get the doors off it to get it in the door of our 107 year old building, so I have a double Blodgett. I can bake three wedding cakes, and 48 cookies at time, but I'm still a litttle sad I didn't have them rip the door jam out and put in the Doyon.

http://www.doyon.qc.ca/html/en/products/bakery_ovens/jetair_ovens/ja28.php

Jenn 2179 please tell us more about your oven. I've been looking at the Deluxe myself for years and even had a couple of conversations with Russ at Deluxe. I especially liked the part where he told me that he has documentation from the California Health Department that says that, at least in California, Deluxe ovens don't need venting.

How long have you had your oven? Is there anything you don't like? I understand the shelves aren't movable. Has that been a problem? What model do you have?

I'm in the process of designing a kitchen (finally it may really happen!) and I think these would be my first choice. I've baked in a rotating deck oven (too big) and in a Blodgett (which I wasn't crazy about as it tended to make the cakes lopsided unless you fiddled with them.)

wow, that is a great deal! Too bad you couldn't use it...it sounds like the creme of the crop!

My husband has promised me the doyon for my 10th anniversary. ( Three years away). Of course, it could be an elaborate hoax to get me not to ask for anything big for the next three years.

here's mine....

5 full sheet racks.....

i'm kinda small potatoes, so it has worked well for me.

7 years now, no troubles....took 3 guys to move it...and had to take the door out to get it in.

http://www.acitydiscount.com/Southbend-Electric-Commercial-SilverStar-Convection-Oven-SLES-10SC.0.49802.1.1.htm

275 for 16 minutes, fan on low

they barely look done...but they are moist as can be.

i bet she's baking them too long or too hot.

I have an electric DeLuxe oven Model CR2-3.
Check deluxeovens.com, click on full size sheet pan ovens.
No special exhaust needed.
To help you get the size of it in mind, I can bake 6- 12x18 sheet cakes for bridal shows at the same time.
I have 3 baking shelves.
DeLuxe builds ovens for cake bakers with the gentle "convect-a-ray" type baking. It is awesome for cookies and cakes.
My cakes bake really nice. It was my first and best "gift" to me and my shop ( 7 years ago) .
I Love It!!!!!!!!!!!!!!!!!!!!!!!!!!!!!