I'm planning to sell cupcakes, cheesecakes, cakes, cookies, laminated products and tarts/pies.
Which one is more suitable for me? Also what brands do you recommend for that type?
Deck, 10" crowns, two pan size double stacked.
Convections are workhorses, but results for cookies and tarts are less than perfect. Convections are pretty good for breads, but not for pasry.
With decks, you can control the top and bottom heat separately. For a 5" individual quice, for example, you can set th bottom heat on "3", and the top heat on "2" and you will have a crispy bottom crust, and a just-done top.
There is no fan to blow around, which means either lopsided mufins and cakes, or constant turning around. Most of the N.American commercial convections only have the fan blowing in one direction, so there is a definate "hot zone" on the side that the fan blows out. Also you will have to invest in rubber mats or constantly weigh down your silicone paper--the fan will wreak havoc if you don't.
The only convections that I know of, that have the fan run in one direction, then stop, and then reverse are Rational and Bakbar. Rational are obsecently expensive, and IMHO are bst used for catering. Bakbar is a N.Z. division of Moffat.
Stay far, far, far away from deck pizza ovens, they only work well at temps above 450 F.
Decks or convections will take a bit of time to heat up, but decks do take a bit longer than convections
No, Bakbar is a division of Moffat, made in New Zealand, they aren't that pricey, just got a catalouge last week listing them at CDN $5,800. Rational ovens are the obscenely expensive ones
Blodgett had--or maybe still has- the best warranty on the doors. This is the part on convection ovens that sees the most wear and tear. They're not a bad oven, but haven't really made any serious attempts to improve or re-design thier ovens in a loooong time.
If you've ever worked in a tiny kitchen, you'll know how easy a convection oven heats up a kitchen by just opening the doors. Most convections take 5 18 x 26 trays, and the doors make up an entire wall of the oven. When you open up the doors, you get a blast of hot air. Do this 5 times in 10 minutes and the kitchen gets very toasty--not a nice thing in August.
Deck ovens have very small doors in relationship to the rest of the oven, and no blst of air when you open the door.
Nah, bakbar doesn't have a deck version. The one diffrence with blodgett vs bakbar is that the bakbar oven is reversed--that is, you slide in an 18 x 26 pan in narrow-wise, not width-wise a'la blodgett and others. The bakbar is a supermrket "bake-off"oven, and has a matching proofer available. Makes for a smaller "footprint" and is highly desireable in supermarkets and malls.
Oven in the vid might be a Revent or Winkler-Wachtler,or a Dahlen.Start googling local bakery eqpt suppliers and see what they stock.
I am purchasing a bakery that has a built in Revent single rack oven. Glass back built into the dining room wall. The previous owner was baking some bread and pastries. I will be doing the same but with the addition of cakes. I have been told that the Revent will not be good to bake cakes in. Does anyone have any advice? Do I need to purchase a separate oven for cake production?
In my last shop, I had a Picard with 8 stone shelves that rotated around the interior. I had great success baking everything in it so I'm not really experienced in the Revent other than baking bread in one.