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Need Advice on Small Commercial Oven

post #1 of 2
Thread Starter 

Hi all,

I need advice to which small commercial oven I should get. Oven will be used at home semi-professionally hence the small size and used mainly for baking pastries (macarons) and cakes.
I'm currently eyeing on the Moffat Turbofan Convection Oven E22M3 ($1500) or Buffalo Convection Oven ($650) however not sure if they are suitable for pastries or cakes. Also need to have function to heat from the bottom only so as not to brown the top part.

Please let me know if there are other ovens more suitable for my use.

Thanks!

post #2 of 2
Quote:
Originally Posted by whitez View Post

. Also need to have function to heat from the bottom only so as not to brown the top part.

Won't happen with a convection.  Convections blow hot air all around, no luxury of top/bottom heat zones. It's one temp only.e

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