I was wondering if I could get some of your expert advice on ovens! I'm just starting up my own kitchen after working in a few myself, and I would really appreciate some input. Money is tight but I'd rather spend more on quality and reliability. We are preparing French pastries, viennoiseries, cookies, etc., as well as custom order wedding cakes. I'm looking for an electric oven, and I prefer deck ovens but will probably end up with a convection for the amount of trays I can fit at a time.
Does anybody have recs for oven brand/model? I've seen all types but I'm still a little unsure...Garland doesn't seem too popular anymore, anything else I should avoid?
I'm also looking for a new floor mixer - would love a Hobart, but prices seem to vary widely, and I want to avoid purchasing from a site/business that is "too good to be true", anyone have suggestions as to what I should expect to pay for a used mixer?
Thanks for your input, chefs! :)