Hello fellow bakers,
Looking for any advice regarding the performance of a Blodgett CTB electric oven 1/2 size .
We are ready to open our cupcake business and very very confused as to which commercial oven to invest in. Hoping I can get some hints tips advice from this great community.
Thank you so much
i've used blodgett's but not maybe not that exact model -- i can say that blodgett's in general are great ovens -- i'm sure you've seen this page http://www.blodgett.com/markets/bakery/ but there it is anyhow :)
sometimes you have to get creative and put a pan of water in the lowest shelf if it bakes too dry --- sometimes you have to shield the baked goods from the direct wind from the convection --
i take it you're trying to buy a used one? otherwise your salesperson would be filling you up with all the specs & qualifications yes? blodgett's have always been great work horse commercial ovens -- you want to buy the right ones for baking as described on that page --
i have a deluxe cake oven -- soft convection, radiant ray -- bakes like a dream -- unfortunately deluxe went out of business -- lemme know what you wind up with - i never met a commercial baking oven/mixer/apparatus i didn't love ha!
ok i get it -- i am now perusing that link -- oh, they don't sell these anymore -- and that blueberry muffin picture is not encouraging -- it's a little flat on top --
yeah i get yah now -- baking cupcakes is a whole 'nuther animal -- hey those two suggestions up there in my first post about the water & the shield -- that was done in a blodgett for all the baked goods and it baked cupcakes fine fwiw --
Thanks so much K8memphis, for your reply n advice. Really appreciate it. Still not made a decision. Sadly we are not in the US and the distributor in our area has no clue of the product, so there is no help at all. Also since, have been reading that the fan blows off the cupcake cases in the CTB and one needs to rotate pans half way through,heat and noise is huge, hence, was seeking some advice regarding the CTB model. As that seems the preferred choice at first, the MarkV being out of budget at the moment and has a wait time of three months :(
On our visit to New York, we noticed all cupcake businesses using the Blodgett, hence tending towards this model and brand rather than going for all the steam ovens in the market :)
buying equipment is so hard sight unseen with untried features -- sometimes you just gotta take the leap -- but i know the whole operation hinges on the smoothy smooth workings of this machine -- it's worse than buying a car you can't test drive -- and the electrics are going to be compatible in your country?
what about calling one of the cupcake places you visited -- or emailing them?
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