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Ovens

cleverusername

cleverusername

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kennef
the fam is getting cereal about baking and maybe selling the things we bake for a little in-home business. we could use an upgrade from our domestic oven (temp is never quite right vs the dialed in temp, and uneven at different spots in the oven).

so, i'm looking for recommendations on
1. what kind of oven? currently thinking an electric, double oven.
2. where / who to buy from?
3. brand?
4. if used in a domestic setting, is this oven gonna make my house ridiculously hot?
 
Subscribed. Our oven is the same as yours right now and a little over 10 years old and I would love to replace it.
 
Unless you know of a loophole, anything made to sell to the public has to be made in a commercial kitchen. Might want to look into that before investing too much cash.
 
Gas unless you love spending money for electricity. I've wired a dozen restaurants/bakeries, and nobody cooks with electricity except on a few specialty items. Ovens, salamanders, grills are all gas.
 
Just used my in-laws Bosch oven the other day. I think with the digital controls in modern ovens the temp stays a close to setpoint as possible.
This oven even has a "proofing" setting.
Electric seems to be the most stable in my experience.

Similar to this one, I think.
http://www.amazon.com/Bosch-HBL8651...id=1424875494&sr=1-2&keywords=bosch+wall+oven

This seems like a pretty good deal as a single oven from them is almost 80% of the cost of a double.

*edit* Ernie is right (as usual) Electric appliances are ridiculously expensive to operate.
 
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afm199 said:
Gas unless you love spending money for electricity. I've wired a dozen restaurants/bakeries, and nobody cooks with electricity except on a few specialty items. Ovens, salamanders, grills are all gas.
Click to expand...

seems that smaller gas ovens aren't quite as precise for arriving at and maintaining a temp, at least for the reviews i've run across. believe me, i don't want to get spendy. so if anyone has more input on the gas vs electric, i'm all ears.

we've thrown enough stuff away because of this oven, i'm all for a stable-er oven that will keep from wasting all the materials and man-hours going forward.
 
I don't know a ton about ovens but if you want even temperatures throughout I think you want a convection oven.
 
cleverusername said:
seems that smaller gas ovens aren't quite as precise for arriving at and maintaining a temp, at least for the reviews i've run across. believe me, i don't want to get spendy. so if anyone has more input on the gas vs electric, i'm all ears.

we've thrown enough stuff away because of this oven, i'm all for a stable-er oven that will keep from wasting all the materials and man-hours going forward.
Click to expand...

I'm relating real world commercial kitchen stuff. Nobody in the restaurant business uses electric except for specialty items that need close temperature control. Ovens, basically never. Gas is much much cheaper than electric.

Check your local health regs before you go overboard. You may discover regulations you did not know about.
 
Yes, you want convection.

My Jenn-Air double ovens are piss poor ovens. Unimpressive in every way. I did a bunch of research to find a new set and I could find nothing currently on the market with any decent reviews. Asking around netted nothing useful either.

OP for potentially industrial work you want the increased capacity and what not of a proper industrial oven. I have no doubts that if you poke on craigslist you can find a good used one from a business going under-IMO, that would be your best bet.
 
gas - convection -

I'm a fan of Vulcan

You may wish to go double oven so you can cook at multiple temps

get a good fan/hood combo and you shouldn't have a problem with heat retention. Maybe a whole house fan in the kitchen?


Someone else listed CFO (AB 1616) read it, know it. Get your inspections. Take your san classes. Monitor & manage your income.

You may be best to rent a pro kitchen... lots of places do this.
 
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Yakoo752 said:
gas - convection -

I'm a fan of Vulcan

You may wish to go double oven so you can cook at multiple temps

get a good fan/hood combo and you shouldn't have a problem with heat retention. Maybe a whole house fan in the kitchen?
Click to expand...

Correct. Get a double fan hood with a six inch exhaust minimum. Otherwise you will have a warm kitchen.

Vulcan, Montague, Wolf, and don't buy new. Restaurant Supply houses have a constant stream of used stuff much cheaper than new.
 
We'll be getting an oven pretty soon too. Right now my wife wants electric/double/convection. No question we'll get gas for the cooktop, but like others have said, the concern is we should get electric for oven temperature stability. For commercial I can understand the energy issue, but wondering how much difference it would really be for typical residential use. Are we talking about $20/month or more than that?
 
mlm said:
We'll be getting an oven pretty soon too. Right now my wife wants electric/double/convection. No question we'll get gas for the cooktop, but like others have said, the concern is we should get electric for oven temperature stability. For commercial I can understand the energy issue, but wondering how much difference it would really be for typical residential use. Are we talking about $20/month or more than that?
Click to expand...

Depends on how much you use it! :laughing

Probably 1 time more expensive for electric. I would not be surprised to see $20 a month differential, half that or twice that depending on how many hours.

Here, do the math

http://homeguides.sfgate.com/operating-costs-gas-vs-electric-convection-ovens-70406.html
 
Check into the insulation of any commercial unit you look at. You know why it is so hot in the restaurant kitchen? Many of the appliances are not insulated and are damn hot. Your building code may not let you use a commercial appliance in the home (not that they have to know).
We have a commercial stove at our place, love to use it especially the griddle, but damn it gets hot! This is in a commercial setting with the required hood and big ass vent with big ass motor on the roof.

In our house we have a Bertazzoni which works great, is insulated and is a convection oven. I also like the fact that it has actual knobs instead of being digital. I would never have an electric range/stove, gas is instant heat and I've never had repair issues.
 
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Yakoo752 said:
find a restaurant going out of business

buy their used oven for .01/$1
Click to expand...

Only way to do it IF you want to bake consistently and a lot for resale. Commercial ovens/ranges have serious BTUs and constantly on pilot lights. Ventilation will need to be good.

Residential or anything Best Buy/Sears sells pretty much all come from the same maker, the fancier brands just get more attention and bells and whistles. The BTUs will all be the same on residential stuff, nothing like commercial.

Convection is great but decreases cook time. You'll have to figure out what works for you.

I'd look into DCS, Southbend, Garland, Wolf Commercial stuff on Craigslist. They wont have fancy time delay cook or buzzers BUT are easy to fix when things stop working.
 
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