or Connect
New Posts  All Forums:Forum Nav:

Gas oven review

post #1 of 2
Thread Starter 

I am opening a bakery with a hood already installed and a walk in refrigerator. I am looking to buy an oven, I'm probably going to go with a gas oven since I already have the hook ups. Does anyone have any recommendations.

 

When I have used gas ovens in the past, everything cooked pretty uneven. Are there any trusted brands that you prefer?

 

Also I am looking to buy used, and companies that do that?

 

Thanks for all your help!

post #2 of 2

What will you be baking (breads, cakes/desserts)?  I bought a double stack Blodgett convection last year, it's gas; it's ok.  I hate the way  cupcakes bake in it, but I don't have room for another oven. Cakes, sponge cakes and cheesecake bake ok; but I have a flourless chocolate cake recipe I haven't tried in it. In a perfect world, I'd have a revolving pan oven but I seriously doubt I'd ever have the means - or the space - for one.  Decide whether you need radiant heat (like a deck oven) or can use a convection.

 

As far as I know, you cannot turn off the fan in a convection oven (well, you can; but it voids the warranty and probably does other bad things that shorten the life of the oven) but there is a manufacturer in Canada that has one with a variable speed.  I think the name is Doyon but I can't be sure.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs