[brooksms]

No oven is perfect.

Rotating rack ovens provide excellent even baking, but you do not have the luxury of separate top and bottom heat settings, and it takes a loooong time to increase the overall oven temp or decrease it.

I know this is a very old thread but would love more info if there's a chance you see this. Trying to decide between blodgett xr8 (self-rotating) and doyon ja14 (fan changes direction throughout bake). Same price so no issue there. Your comment really caught my attention! I didn't think less temps at once would be an issue since we can bake 3x as many cookies at a time. However, due to many varying temps, we move it up and down a lot throughout the day. I like Blodgett's reputation, knowing self-rotation will offer the more even bake of the two, the buttons/knob look and function nicely. Doyon says the air change means no rotating but they can't guarantee that so it's a risk. However I would have four temps at once instead of two and they still offer the same multi-step bake programming. Thoughts?

 

[foodpump]

My first thought is that if you’re buying from a bakery eqpt supplier, to ask the supplier if you could visit a bakery that they’ve sold one or the other oven to for a quick demo.

My second thought is to favour the self rotating oven, as this type is what many commercial production bakeries use.