May 30, 2017 - 11:30am
Convection and Deck Ovens
I am the pastry chef at a bakery opening up soon and I'm starting to look at equipment. I will be doing a lot of breakfast pastries and breads, so ideally I'd like a deck oven, but could also use a convection oven because of the better capacity. Has anyone seen a smaller deck oven that stacks with a convection oven? I haven't come across one anywhere but thought I'd ask here. If not, are convection ovens going to produce a much worse quality of breads and pastries? I'm mostly concerned with not being able to steam it. Thanks a lot for your help!
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Knowing where you are from would help in gathering the info you're after. You can fill that basic info out on your profile page. Some equipment is branded under different names in North America and Europe. Do you have 3 phase power to run commercial electric ovens?
In Europe you could find several combinations of forced air and deck oven. Weisheu makes a good variety, one can mix and match the units. Miwe also has much to offer, they are a tad more expensive though. All of these ovens have good steam injection.
cheers and happy equipment shopping
Daniel
I am going to start experimenting with donuts. I want to know if anyone has tried making them with pastry flour. I am going to start with doing a raised glazed and work from there and most of my research shows all purpose being used. Any ideas would be helpful.