Convection oven capacity
My wife and I bake a lot of bread. We pretty much supply her side of the family right now (since they supplied us with a Hobart 20 qt mixer), which we like to do. Utah also has a "Cottage Food" law that we're just about to be 100% compliant with so we can legally sell our bread retail. Its a nice low risk way to have more fun in the kitchen.
Currently we bake 8- 2lb loaves at a time in a non-convection, electric oven. Depending on how the oven is feeling that day, and with some tweaking, we generally get pretty good results. My question is, what have you all found to be max oven capacity? With your residential convection ovens can you bake more loaves with greater uniformity?