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Commercial oven for Macarons. Help needed

12061 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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Hi Fablesable,

I am also looking to buy an oven for making macarons. I read you recommended Blue Seal Turbofan, and would like to ask you about that: I had just come to the conclusion that fan/convecion ovens tend to deform the macarons. In my experience with a domestic fan oven, the outer rows of macarons were always lopsided or cracked. However, there is a Blue Seal Turbofan 25 Commercial Convection oven on Gumtree at the moment, for £295 which is pretty much the upper limit of my budget.

My main problem in my domestic oven is that it has no lower heat element (nor an upper heat element, for that matter), but only a fan. So I thought of buying a refurbished pizza oven, where the lower heat element only can be used.

And, the third option I am considering, is a different domestic oven with 8 functions including a lower heat element. I am hoping that I can use both the lower heat element and the convection at the same time, and avoid the sticky bottoms I have so far not been able to overcome.

I'd greatly appreciate your advice!

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Hello Fablesable,

thank you for the sound advice. I did get a domestic oven and am experimenting with it right now, and have started to look into packaging as well. Thank you once again!


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