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Has anyone used half size convection ovens for baking?

post #1 of 5
Thread Starter 
Hello all, I'm new to the forum. I'm starting a small baked goods company and for right now I only have enough room for a small oven. I've been looking at the Vollrath 40703 and the Cadco ov-013 if anybody can give me any suggestions it would be greatly appreciated. Thanks.
post #2 of 5
Quote:
Originally Posted by Bakeking View Post

Hello all, I'm new to the forum. I'm starting a small baked goods company and for right now I only have enough room for a small oven. I've been looking at the Vollrath 40703 and the Cadco ov-013 if anybody can give me any suggestions it would be greatly appreciated. Thanks.

Yes a small baker oven is good to start with expecially if you will not be making too large cakes and eventually plan to buy a bigger one when your client base grows.

post #3 of 5

Suggestions for what exactly? :What to bake? Which oven is better? 

post #4 of 5
Don't know if you've already decided on anything. I've got a table top small convection at my cafe. While the even fast cooking is great,it is hard to make more than a few things at once because the oven seems to fill with steam so you have to vent it often.
post #5 of 5

I should be grateful for some information re: QUARTER size convection ovens for a small & growing family that loves to make bread, baked goods. This is meant to substitute for the main kitchen oven during summer months so as not to heat up the house, and possibly be placed out of doors while cooking on a heavy duty cord. So that is one consideration, for which the STAR catering ovens are well set-up for, mobility and convenience plus quality. However, they are very expensive, in the $600+ range.

 

Wareing is in the $480 range, and I should appreciate your expertise in understanding the relative merits of this brand in the 1/4 size oven class.

 

Any and all other advice will be welcome. Thanks in advance.

 

G.

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