7 replies to this topic

[sweetmemories]

I'm in the process of starting a dessert catering business and need a small commercial convection oven, possibly with a steam feature. It will mainly be used to bake cookies and cakes. It would be nice to have an oven with two units, one for baking pastries and one with a slab to bake small breads as well. Any suggestions on what to buy? I'm thinking about a Pavailler, but this is a very expensive solution. And these ovens are a bit too large for my kitchen.

[andiesenji]

Have you looked at the full-size countertop Cadco? Friends installed one in their vintage kitchen in the place where there were originally two side-by-side electric ovens. It's 32 inches wide and needs a minimum of 4 inches clearance on each side. You can install a baking stone on the bottom rack - my friends got one that covers 2/3 of the bottom rack and holds three long baguettes.

Being able to use full-size sheet pans for direct baking and to hold cake pans, pie pans, cheesecake tins and etc., is a great advantage in keeping the floor of the oven clean.
For years I had a Blodgett, which held full-size sheet pans, but was deeper rather than wider.

[sweetmemories]

Thanks so much for your reply. I looked at the Cadco and it seems to be a great choice. However, I don't think it has a steam feature. Or did I overlook something?

[andiesenji]

Thanks so much for your reply. I looked at the Cadco and it seems to be a great choice. However, I don't think it has a steam feature. Or did I overlook something?

It does not have an automatic steam feature but with the higher heat settings, a pan with boiling water on the bottom shelf (next to the baking stone if you get one) serves very well. My friends have had excellent results with it.
My Blodgett was a steam oven and it cost more than twice as much as the Cadco - and had to be professionally installed that also cost.

[andiesenji]

I'm bumping this topic up because my baker friend here in town just got one of these and had it plumbed to a water line so he can use it as a steam oven.
If you look at the list of specs - you will see "Includes electro watervalve for direct water connection "

If anyone wants a fairly compact oven that will handle full-size sheet pans, this one is an excellent choice. It required 220 (208-240V) electric supply similar to that required for a regular electric range or an electric dryer.

My friend has been intending to get one for some time but the best price till now was more than 2000. When he saw this price, he jumped at it.
The shipping from Colorado was FREE!

[Edward J]

A large Caveat Emporium on the "steam feature" on most commercial convection ovens.

What is put into your oven is NOT steam, but rather water, generally a jet of water is aimed at the squirrel cage fan in your oven. Yes, the water comes from a plumbed in line and is controlled via a solenoid valve, but that's it.

The fan flings droplets of water all over the oven's cavity. The oven walls and floor being hot, convert this water into steam. Converting water into steam needs energy, and the enerrgy comes from the residual heat in your oven. In other words it cools your oven down--dramatically.

Some ovens, like the Rational brand have a genuine steam generator built in. In other words, steam--not water is pumped inot your oven, so it doesn't cool down your oven so much. The fancy deck ovens in large bread bakeries have this as well, but it is very expensive.

Stone decks are a nice feature in ovens, but remember, there is no direct heat source under the stone deck in an electric convection oven--unlike a deck oven where heating elements are directly under the stone. A true convection oven has the heating elements wrapped around the squirrel cage fan, a gas convection has the burners in an air box under the floor. What this means is that in an electric convection, the stone deck will take a looong time to get hot and give a nice crust/colour to the item being baked on top of it.

Hope this helps.

[sweetmemories]

Thank you both for this information! Great group, I'm really impressed. I have not purchased the oven yet, was still debating whether the Cadco was the best choice. Your information made me smarter. I will talk to my contractor to see what he can do.

[Panaderia Canadiense]

Whereabouts are you located, sweetmemories? If you're anywhere that shipping from South America is feasable, then Hornos Andino are definitely worth a look. When I upgrade my ovens, I'm switching to their 10-tray convections, which are lovely compact ovens and very efficient as well. No steam feature, but both I and other bakers down here do the tray of water on the lower deck thing, and that works admirably well.