Blodgett Convection Oven

Need advice on my oven. I just started a coffee shop/bakery this spring. I purchased a Blodgett Zephaire double convection oven, thinking it would be a great asset for my baking. Boy was I wrong. The air is so strong in the oven that it pulls my cakes into a ski slope shape. Cookies are impossible to bake unless I put a cover over the pan and that doesn't work very well. I bake 25 to 50 degrees lower than the recommended temperture to offset the excessive heated air. I also have tried to preheat the oven much higher than recommended, then turning it off, putting in the cakes for 5 minutes to set, then turning it back on. It helps, but still get bad results. I have tries putting bricks in front of the fan to offset the air, but am afraid it could case an electrical fire if it overheats the unit.

Any ideas to use this oven for successful baking, or should I just cut my lossses and replace it? If I replace it, any suggestions on what I should buy? I have been looking a a Suoer Systems combo with a proofer on the bottom. I use a proofer to raise my donuts and rolls.

Thanks for any advice.