Need Advice on Small Commercial Oven
Posted 15 April 2012 - 10:52 PM
I need advice to which small commercial oven I should get. Oven will be used at home semi-professionally hence the small size and used mainly for baking pastries (macarons) and cakes.
I'm currently eyeing on the Moffat Turbofan Convection Oven E22M3 ($1500) or Buffalo Convection Oven ($650) however not sure if they are suitable for pastries or cakes. Also need to have function to heat from the bottom only so as not to brown the top part.
But again these are all the ovens I know at the moment so please let me know if there are other ovens more suitable for my use.
Posted 16 April 2012 - 10:49 AM
There was a convection oven from a manufacturer in Canada - I think it was Doyon - in which the fan reverses every 2 or 3 minutes so that might be a better fit for you.
Posted 16 April 2012 - 11:48 AM
This has a steam feature which may be very helpful for your use.
Edited by JBailey, 16 April 2012 - 11:50 AM.
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