I just want to be efficient!! Oven-Overload
I'm in the process of trying to ramp up production to start selling fresh loaves on the street from a mobile food cart and I'm running into problems as I try and bake multiple levels at the same time. The set up I just tried was my williams and sonoma pizza stone on the top rack with 3 loaves and on the bottom rack I did a cookie sheet for the steam and flipped another over to bake on. (and with those two I had sheets all the way across the bottom)
I may be an idiot for trying it but on the bottom rack it burned the crap out of the two loaves I placed on the sheet and the 3 on top didn't look so great (I pulled out the sheet with the fused on there before the top rack baked out). I then put 3 in late and they looked alright, and colored better.
Basically I'm hoping that someone can help me understand the mechanics of why this is happening. I'm planning on getting another 3 stones to use for baking on hopefully soon and I've already recently purchased a kitchenaid double convection oven. so I'm hoping that between changing the baking surface (sheets to a stone), leaving more room on the sides of the oven for circulation, and adding the convection for circulation I will have no problems but I don't know if I'm missing part of the equation.
So anybaker out there that has ramped up a small business using domestic equipment let me know how you did it. I've got to have more coming out of the oven than 3 loaves (acutally six with the double oven)/20mins. I'm hoping to have 20-30 loaves in a cart less than 90 min after baking to sell, so if you have any ideas I'd love to hear them. Thanks in advance for your time