[Stephen Wlin]

1. Vulcan
2. Hobart
3. Doyon
4. Southbend
5. Bakers Pride
6. Baxter

More information: We crank out 2000 cookies a night non-stop. We tried Bakers Pride electric but we don't love it. We have a used rotating Baxter mini rack but it acts up too. We want to get a brand new one and we aren't sure how much variance there is from brand to brand.

Thank you!

 

[Stephen Wlin]

We love our Blodgett ovens.

For cookies?

 

[Stephen Wlin]

They all suck, but at least Blodgett has a really good warranty.

Look, convections are not ideal for small thin items like cookies. The fan blows clockwise, so product on the r,h. side of every rack will be darker. Don' t know of any convections where the fan blows both ways except for Rational ovens, but Rational is a waste of money for your purposes. If its a gas oven the bottom racks will darken faster because of where the firebox is located. This becomes apparent with small, thin, well portioned items like cookies moreso than larger items like bread.

The best oven would be a deck oven. With convection, you will be opening the doors every 5 mins to rotate the trays. Every time you open those huge doors, you blast out hot air into your kitchen, and your oven has to work harder to maintain temp.

What if our cookies aren't thin. Each one is 6oz and about 2 inches high. In other words they look like a baseball when we put them in. Do you still recommend a deck oven?

I was looking at some deck ovens but it seemed that they had lower production capability. The ones I saw were for 3 trays in comparison to the double decker convection oven that will have 10 trays for the same price.

Are deck ovens just more expensive? Do they have 10 tray or higher deck ovens?