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Commercial oven for Macarons. Help needed

12059 Views 8 Replies 5 Participants Last post by  carawayseed
Hi Guys,

i need some help in deciding which oven to buy for a cafe im opening. I have been baking macarons for about 3 years at home using the italian meringue method. Its a convection oven i think . its electric with fans in the back (see how knowledgeable i am)

i need some help in which oven to buy for baking multiple trays of macarons the best way. I also need some help on which oven to buy for baking cakes also. 

I cant afford new ones so will be looking out on ebay and catering equipment companies for refurbished ones. 

Any advice or even links to some ovens would be most helpful. 

Many thanks in advance. 
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Since you are in the UK I would recommend looking on the Gumtree site as there are some great deals to be had from professional shops. Also noticed that you said you cannot afford much so if push comes to shove I would suggest you getting an oven like the one you have at home to help you out until you have saved enough money to invest in a full warranty type machine. Save money where you can until you absolutely have the money to purchase a larger oven. I did this when I first opened my bake shop and it worked beautifully. I had one used conventional oven and bought a new Garland convection oven within a year and a half by saving me pennies. Never had an issue with it after 6 and a half years-ish.

In the UK, I would recommend the Turbofan Series by Blue Seal, extremely good company and oven. I used a lot of them when I lived over there, no issues, no problems. Lincat is also a good second choice. 
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The only two I recommend in the UK are the ones I wrote before: Turbofan Series by Blue Seal and Lincat. SMEG Domestic is a 2-3 star at best so I would more recommend the Ariston series or LG domestic as you will be baking a lot more in a retail space and need the 5 star recommendation. 
Hello Khalila,

Welcome to Chef Talk!! I apologize for the long wait in reply as I have been away for a bit.

To answer your question, I would start with a good domestic oven for your home so that you may experiment away as well as have the benefits of having a proper working oven in your kitchen. I wouldn't recommend the Turbofan straight away as it is quite the expense for what you are needing at the moment as well as there is that pesky fan

Stay as close to a home (domestic) oven environment as possible as that is truly going to give you more bang for your buck as they say over here.

Save your pence for a future oven or even retail space if you feel you are doing well with your macaron business!!

Make sure to get your packaging and branding down to a T as well as this will set you apart and potentially above other macaron bakers.

HTH's Cheers/img/vbsmilies/smilies/biggrin.gif
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