The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

convection oven

jooney's picture

convection oven

January 1, 2013 - 2:12pm -- jooney


I'm planning on buying a convection oven from the Unites States.  A Cadco oven is the one that I have in mind and apparently, the manufacturer of this product, which is the Cadco, Ltd, is not the only one selling it.  

The listed price of the product on their web site is $1,950 (XAF-113)


as opposed to some other sites that are offering the exact same model at substantially lower prices.

PastryKid's picture

Any luck getting a good, crispy crust with a convection oven??

May 9, 2012 - 6:03pm -- PastryKid

Hi all, I've been baking bread in a commercial convection oven (Hobart) without steam.  When we opened the shop it was a good choice because the price was right.  And in the original business plan we were not going to do breads.  However, with many requests, we've started making bread and have gained a small following.

Re: the bread.  The crust is fine, technically, but I'm unable to get a nice crispy crust that you'd normally have in a nice bread oven.

dantortorici's picture

Convection with stones, like a deck oven?

June 5, 2011 - 11:52am -- dantortorici

Thinking about getting an extra oven primarily for bread. I like the hearth in deck ovens but also like the capacity, and even baking of convection.

Do you think if I put stones in on a few of the shelves I would get the benefit of the deck oven hearth?

I imagine the stone would be 18x26 just like a sheet pan you might bake on so it wound not interrupt airflow anymore than pans would. Certainly seems like it might take longer to heat up given the added mass, but any other thoughts on  how effective this might work or not?



csulliva's picture

Convection oven problem: lack of luster

May 8, 2010 - 6:53pm -- csulliva

Hi all,

We have recently begun baking our bread in a commercial gas convection oven.  This is a big step up for us, as we have been baking in our little home oven until this move.

In addition to the expected changes from the transition (lower temp and shorter baking time required), we are noticing that all of our loaves are lacking in luster.  We are currently baking at 400F and steaming the oven with 1.5 cups boiling water into a preheated heavy pot at the bottom of the oven at the start of the bake.

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