I make custom cakes in a tiny commercial space with a 60" gas range that throws off a TON of heat and takes up a lot of valuable space. I've been looking at countertop convection ovens, half size, but am scared to spend the money having never used convection before. My concern is that the fans will impede the batter from rising properly, esp. in sponges. I can't seem to find much info from the manufacturers about this, and am looking for guidance from actual people. Can anyone who makes a lot of cake tell me what kind of oven they use? Specific convection brands that have gentle fans or fans that turn off? Or is there another kind of oven I should consider? I don't have any criteria as far as gas vs. electric or stand alone vs. countertop-- just would love to know what you guys think works well. Thank you so much for your thoughts!
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5/3/09 at 7:30pm