I'm looking for a small commercial convection oven
Posted 31 May 2012 - 02:21 AM
Posted 31 May 2012 - 11:58 AM
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.
Posted 31 May 2012 - 06:57 PM
Posted 31 May 2012 - 11:00 PM
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.
Posted 10 July 2012 - 10:40 AM
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!
Posted 10 July 2012 - 04:06 PM
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.
Posted 16 July 2012 - 11:12 AM
Posted 16 July 2012 - 11:56 AM
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