this weds will be my first time using a commercial kitchen s oven, how do u set the temp on it? How different is it from a residence oven?
There are so many different kinds of ovens out there, you provide no details, we can't really help you.
Generally I can tell you that it is common sense to operate a commercial oven, with a few exceptions. And commercial equipment will produce more consistent products.
There are convection, deck, rotation, combi, and conventional ovens.
Convection blow hot air around. Sometimes you can turn down the fan for cakes and delicate, but some ovens don't have that setting.
Deck- There should be a rack in the oven, you should not place your pans on the hot stone.
Rotation - place your product on cookie sheets and insert them onto a cookie sheet rack. Roll it into the oven and the machine will rotate your product while ti bakes.
Combi - same as convection, but make sure you don't use a steaming setting.
Conventional - the kind that is under the stove, you probably have this at home. They work the same as your, no difference.
There is no change you must make or any important changes you must make with the exception of a convection oven. Some people reduce the heat by 25 degrees from the original temp because hot air cooks food faster