Doyon vs American Baking Systems
I'm lucky enough to be moving into a new, larger bakery space and am able to custom-design my new kitchen. Right now I'm a start-up bakery that outgrew my home kitchen, so I rented a space that has 3 home-use ovens - no commercial stuff. With my new space I want commercial ovens, and I'm stumped. I've no idea where to begin. I've heard that standard convection ovens are really hard on breads and pastries (90% of what I produce), so I'm wary of convection. What I know I need is a deck oven unit to handle multiple items at a time - pastry, bread, muffins, etc, with steam inject in at least one, and separate controls on all decks.
I've heard Doyon has some kind of air flow system that's supposed to gentler? And I've also heard Doyon is notorious for problems and very unhelpful in the customer service department. Any truth to either of these claims? Has anyone ever used a Doyon oven? How does it compare to more common brands?
I'm also looking into American Baking Systems. They're much more reasonably priced than Doyon, but again, I've never baked on any of their equipment. How does it compare to Doyon? Better, worse, average?
Are there any other brands I should consider? Any particular details I should be looking for?
Also, on home-use ranges there's a marked difference between gas and electric ovens. Is that the case with commercial ovens as well? Is gas preferred? I have the option to have the builder run gas, or not if I don't need it, however it's a significant expense.
Thanks so much for all the advice!