Any Bakers? --Commercial Oven selection Q

island911 · 05-17-2010, 02:46 PM

I'm looking for full size ovens (full sheet) primarily for baking breads. There are the typical roomy Blodgetts, Langes and then the more space efficient Moffet ovens.

What to buy? Any recommendations?

vash · vash's Garage

full sheets? bad ass!

URY914 · URY914's Garage

Hobart

Arizona_928 · 05-17-2010, 10:56 PM

We have a five deck steamer oven at my work. I use 1-4 for cooking danish, muffins, just about everything. "i've even cooked brats in it" and #5 for the chocolate. each deck holds 3 full trays. It gets quite hetic during the end of the year seasons when your running 5+ racks through it. I've spent many 12 hr shifts in front of it shuffling trays in and out. It's hard, and pays like crap but hell it's only my youth!

Tim Hancock · 05-18-2010, 05:00 AM

We just got in a new Miwe deck oven to use with the prototype automated artisan bread line we are designing/building at work.... Supposedly their deck ovens are some of the best. MIWE Products

island911 · 05-19-2010, 10:41 AM

Thanks guys. Those Miwe's are some nice kit. --those Germans...

So, gas, or electric?

(I expect that it doesn't much matter)

peppy · 05-19-2010, 10:57 AM

I have an electric (240V) Blodgett convection 1/2 size and it takes 20min to get hot. I would not buy one like this again. Gas would probably be the better option.

vash · vash's Garage

i'm no baker...but my first job was a cookie baker. i believe we used HOBARTS.

the shop owner told me ovens should be electric. gas produces water vapor when it burns. this can ruin some baked items. me? i was 16, and i barely listened to the lady. this one thing stuck.

i have a crap gas oven. when i use it to keep fried items warm, i lose crunch because of the moisture.

island911 · 05-19-2010, 01:26 PM

Quote:

Originally Posted by vash

... gas produces water vapor when it burns. this can ruin some baked items. ....

I've heard this too, but also note that most commercial ovens vent the combustion products to the outside. (keeping the inside dry)

Temp ramp-up times... good thought; I'll look at that.

Does anyone have any ball-park pricing on the MEWI Econo (rack oven)?

James Brown · James Brown's Garage

Blodgett's are great, get one with steam and proofing functions. Of course, if cash is no object, get a revolving rack oven and make perfect bread every time!!

tabs · 05-20-2010, 03:35 AM

I will have to ask my Uncle Heinrich, he used to run the ovens in rhe German military during WW2. He was quite a proffessional

vash · vash's Garage

Quote:

Originally Posted by tabs

I will have to ask my Uncle Heinrich, he used to run the ovens in rhe German military during WW2. He was quite a proffessional

that's tasteless, even for you.

Superman · 05-20-2010, 09:41 AM

Sounds like you guys know your ovens better than I. I bake, and have done so for decades. Bread, cookies, pies, etc. I can show you what a lemon meringue pie is supposed to taste like, and I have several cinnamon roll recipies that disappear quickly regardless of how many I make and how many people are there. I've never used a real fancy oven, but I have a small convection oven, and they work better than non-convection.

island911 · 05-20-2010, 10:17 AM

Quote:

Originally Posted by peppy

I have an electric (240V) Blodgett convection 1/2 size and it takes 20min to get hot. I would not buy one like this again. Gas would probably be the better option.

I'm guessing that you have 240V single phase (rather than three-phase) feeding that oven. That would explain that long-ish heat time. ..fwiw, we just 'test-drove' one of the compact 6kw Moffat E32 ovens. It came to 400°F in ~11min's (w/ a 3-phase feed).

island911 · 05-20-2010, 10:24 AM

Quote:

Originally Posted by Superman

Sounds like you guys know your ovens better than I. I bake, and have done so for decades. Bread, cookies, pies, etc. I can show you what a lemon meringue pie is supposed to taste like, and I have several cinnamon roll recipies that disappear quickly regardless of how many I make and how many people are there. I've never used a real fancy oven, but I have a small convection oven, and they work better than non-convection.

I'm finding that commercial ovens are a whole different breed. The convection fans blow Much harder, and the heat input is much faster/stronger.

tabs · 05-20-2010, 10:30 AM

Quote:

Originally Posted by vash

that's tasteless, even for you.

Why, and what do you mean?

vash · vash's Garage

island, is this oven going into a residential kitchen?

my favorite feature of our cookie ovens was that cool double door thing. pulled either door, and the other would open up right with it. then the "voosh" of the fans kicking on..

i imagine in a home kitchen the lack of a broiler would be a bummer..unless you had a salamader installed. that would be cool.

island911 · 05-20-2010, 11:29 AM

No, this is going into a small commercial baking space ...not bakery (no on-site retail). High ceilings, vented. Some forced ventilation, not much.

On the double doors, yeah, those are cool. Although a single door means one can have a speed rack (cooling rack) next to the oven. This makes easier work of getting the sheets in and out (no door to go around.)