Convection ovens vs. Deck ovens
Hello. I have a company which produces Biscotti and all other types of desserts, from cheesecakes and cookies to bread puddings, sweet loaves, and muffins. For three years I've used nothing but convection ovens, but now I'm purchasing a bakery that only has Pizza/Deck ovens. Will I need to make any major alterations in how I produce my products (especially the biscotti) using these deck ovens? Thanks, in advance, for any helpful advice you can give.