I have a small patisserie in South Africa and we are currently using our home kitchen to supply various restaurants and delis with our products. We are now in the fortunate position to start looking for a premises for our business as we cannot cope producing the orders from a home kitchen.
One of the most popular products that we sell is the macaron. Currently we use a standard kitchen oven, middle shelf, no fan, to bake the macarons but can only bake one pan at a time. When you have to produce between 600 and 800 a day, one pan at a time does not work. Can anyone advice me on which is the best commercial oven to get for macarons - deck or convection? I know the advantages of using a deck vs a convection oven for pastries, breads and cakes, bit not for macarons. I have contacted a few of the local suppliers of commercial ovens but no one can really provide me with valuable advice. If I do get a convection 10 pan oven, can I use all 10 pans at the same time?
Thank you in advance.