Deck Ovens - lots of questions
I'm expanding my bakery from my rented kitchen with no commercial equipment into a full-sized bakery space and I'm upgrading to commercial ovens (finally!), proofers, etc. However, I'm very new to the commercial equipment world, and desperately need some professional opinions.
I'm looking at Baker's Pride, Doyon, and Garland - these are the only three that seem to have stackable, modular deck ovens that will allow me to grow my baking capacity up and not take up more floorspace with additional ovens in the future. What I'm finding is that most deck ovens are labeled "pizza oven". Is there a difference between a designated "pizza oven" and one that can be used for all-purpose baking? I specialize in breads, pastries, and quick breads/muffins, will be hiring a cake artist in the near future, and most likely adding cookies and the like to the menu, so the ovens will have many various uses, none of which will be pizza.
I've been told to avoid convection ovens if possible because the strong air flow can dent breads and pastries, but as always, my budget is limited and anything other than convection is out of my price range. As of yet, I've not had the opportunity to bake in any commercial oven, let alone convection. Is this something I should be concerned about?
Also, any feedback either way on the above brands and their deck ovens? Other brands I should consider? Bad eggs to avoid?