For about thirteen years I had a Blodgett convection/steam oven for my catering needs.
It held 10 full-size sheet pans and also had 5 wire racks. It was like this one
, except both doors had glass.
I stopped doing commercial baking and let my commercial kitchen certification expire and no longer had any use for the oven, which used a lot of gas. (Required a bigger gas line) so eventually I sold it to a friend who has a small bakery/cafe.
There are several manufacturers that make similar ovens and they are designed to take a beating. I bought mine at an auction - a TV studio that produced cooking shows was moving and simply put all the appliances and fixtures (also bought two SS tables) into the auction.
It was used but not as much as in a commercial kitchen and was ideal for me.
No matter where you live, you should be able to find a reliable dealer that carries used equipment where you can get a better deal than buying a new one.
One of the advantages of using steam while cooking or baking is that aromas and flavors do not intermingle. Many times I baked savory tarts, etc., at the same time as sweet things, cheesecakes, pies, tarts, and with no crossover flavors.
I was suspicious of this when I read it in the Blodgett manual but that's the way it worked. I recently saw a blurb about the Miele steam oven with the same notes.
Edited by andiesenji, 25 April 2012 - 11:28 AM.