I'm trying to decide which oven to move forward with my pie/sausage roll business.
We could about 700-1000 per week. Most of the baking we try to cover in 2 days.
I've been looking at the gas turbofan convection ovens.. 4 trays.. 60 pies at a time.
Should I bee looking more at combi ovens?
In your opinion and experience, what is the most effective pie oven?