Hi. I just started a cookie company selling dough and was onsite at a client's pastry shop to teach them how to bake the cookies. They have a new Matador multi shelf in-store oven in which the top and bottom heat temperatures can be controlled separately. We did three trials of chocolate chip cookies. Trial 1: the top and bottom were both at 170 degrees celsius. When the tops were done, the bottoms still needed a little more time. Trial 2: top and bottom set to 173C. Again, the bottom baked faster than the top and waiting for the tops to bake resulted in overbaked cookies. Trial 3: top set to 165C, bottom 160C. Resulted in longer cook time and cookies were probably left in a minute too long. While they were soft when they came out of the oven, they became hard the next day. All cookies puffed up and then flattened out during baking, resulting in major spread. Furthermore, under the oven there is a place for storage/cooling. Baked cookies were placed there, however I noticed it was a bit warm and I think the cookies continued to bake and should have been placed on a table for cooling instead. Note that all dough was chilled/frozen before baking and each cookie was an equal weight.
I tested the dough at home in my conventional oven, baking them at 350F/177C, and all baked up and had little spread.
Does anyone have any tips for me regarding baking cookies in commercial ovens?
Any help would be appreciated. Thanks!