Looking into upgrading bakery ovens! The most affordable option is a Doyon Jet Air convection where the fan changes direction for more even baking. They can't guarantee my particular cookies won't have to be rotated without testing. No test ovens available unfortunately although I know for sure a cupcake franchise uses them and doesn't rotate. Does anyone here have experience with these?
Otherwise comparing self-rotating options, Doyon CA6XG vs Blodgett XR8-G. They seem pretty similar. Any opinions on either one? I don't currently make bread so proof/steam functions aren't really a deciding factor.