What type of oven?
We have had a home-based cake business for the last few years. Our business has grown gradually and we are now "taking the plunge" and opening a small shop with a commercial kitchen. We have started looking at the various equipment we will need but feel a bit like idiots when the salespeople ask us what we need.
Can any members who use commercial ovens please give us some advice on the type of ovens we should buy. We make cakes, cupcakes and cookies - some of our cakes are yeast cakes but we won't be baking bread. Do we need a combi oven (with steam injection) or just a convection oven without steam. We really need something that will give even cooking as with larger quantities we don't want to be turning trays all the time. Anything else I should know?
Don't even get me started on the mixers - we are two small women and can't work out whether we will be able to lift the bowl if we get a 20 litre mixer... ...
Thanks in advance for any help you can give.
Replies to This Discussion
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Permalink Reply by Julie Garza on
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I managed a grocery store bakery for 8 years and we had a combi. but we only used the steam for bread. When making cookies, muffins, etc. we just use the convection setting. So i would think you only need an convection oven.
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Permalink Reply by Danielle Dyskin on
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Thanks Julie, I also did some research online and came to the conclusion that I only need convection. However then I received a call from a combi oven company and the salesman has been a chef for 20 years and wants to convince me that combi cooks cakes faster and more evenly. I think I will go to see a demonstration but it will be much cheaper for me to set up with convection. Wish me luck...
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good luck :-)
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