[K9Cook]

I am looking to purchase a commercial single deck convection oven. Question is should I get gas or electric? I currently have a small electric convection oven. The cookies do not burn and cook evenly; but the don't really brown. My gas convection is uneven and I really have to move the pans around so the cookies don't scorch & burn when the burners fire up.

I am would hope there is a huge difference in heat distribution when getting into a professional unit. . or am I mistaken?

Any input would be appreciated.!

[foodpump]

It's 6 of one, and a half dozen of the other....

Either type should give you good results, depending on the brand and model, neither is actually outright better than the other, but manufacturers and models vary greatly.

With gas, you'll have to put the oven under a ventaltion hood-- after all it is a piece of gas equipment and burns gas, and will give off fumes which have to be ventilted out. If you don't have such infrastructure currently, best bet is to go with electric.

Gas models have more working parts, so the odds of something going wrong are higher, electric models take longer to heat up, but require no ventilation. So it's 6 of one, or a half dozen of the other.

[K9Cook]

With that said; What brands would you recommend or stay away from? This would be commercial equipment and I am not well experienced with the commercial equipment. Going to an auction next week and hope to find something used.

[ED BUCHANAN]

Originally Posted by K9Cook

With that said; What brands would you recommend or stay away from? This would be commercial equipment and I am not well experienced with the commercial equipment. Going to an auction next week and hope to find something used.

SOUTH BEND, VULCAN, BLOGETT I think best then comes Garland. The imported Japan ones fall apart and are always down., and you have to wait weeks for parts. This is my opinion based on my useing of all of them. All ones I use are gas. I dont like electric here in Florida because electric is always knocked out by storms.

[K9Cook]

Originally Posted by ED BUCHANAN

SOUTH BEND, VULCAN, BLOGETT I think best then comes Garland. The imported Japan ones fall apart and are always down., and you have to wait weeks for parts. This is my opinion based on my useing of all of them. All ones I use are gas. I dont like electric here in Florida because electric is always knocked out by storms.

Thanks! Is that the only reason you would not use electric? In the gas units; do you have to move the pans around or do they cook fairly even?

[foodpump]

The first thing on convections to go is the doors. Blodgett has the best warranty and the best constructionon on the doors.

No oven is perfect. Period

Basically with an electric convection you have the heating coils wrapped around the squirrel cage fan. With gas, the burners are at at the bottom of tahe oven and the fan sucks up the hot air and blows it. If the fans run in one direction, your product will lean towards one direction. If the fan is are very powerfull, your product will lean forward and sideways

A really, really good convection will have a fan that runs in one direction for a few minutes, then stop, and then run in the other direction for a few minutes, Decent ovens will have a two speed fan.

Convection ovens are true workhorses, perfect for catering or large volume operations. Muffins and cakes tend to lean to one side, not much effect on breads. No oven is perfect, you will still have to turn pans around occasionaly.