If cake, cupcakes or other liquid batter products are a big part of your new baking business plans, take my advice and steer clear of convection ovens if at all possible. The engineering challenge with small ovens is typically how do we get even baking results throughout the bake chamber when the heat source is at the back (or side in some cases) of the oven, and the product isn’t moving? The answer for many general purpose oven manufacturers has been air flow. Some ovens have fan speed settings- but even on low speed there is a significant amount of air movement going on inside. Other designs use deflectors or louvers, and/or some kind of alternating fan rotation system to allow them to distribute the heat with less impact on your products. And a few even allow programmable baking steps in the menu of their high tech digital controllers to try to make it possible to start the initial part of the baking cycle with little to no fan, and then introduce the fan a bit later once the product has firmed up enough so as to not drift any more.
These improvements are mostly workarounds or band-aids, but can be effective enough if the liquid batter part of your product line-up is only a smallish part of what you do with your oven. With some of these compromises, you might find that sacrificing air flow results in having to turn or rotate pans during every bake cycle. But if you really want to avoid drifting cakes and muffin tops, disproportionately fast browning of the exposed part of panned products (such as pan loaves, muffins, etc), drying out your more delicate goodies, without having to worry about even baking results, check out the Deluxe brand of ovens at www.BakeryEquipment.com. Deluxe Equipment Co. has a line of ovens called Convect-A-Ray, which is a hybrid of radiant and very gentle convection baking. These ovens are available in electric only, as they use elements between each shelf to provide an evenly distributed heat source. Other than not being available in a gas heated version, the only compromise is the shelves are not adjustable. They are effectively like a cross between a deck oven and a convection oven- but the convection is so gentle you would almost not feel any air movement at all while baking. There is an option to add steam injection to most of the models Deluxe offers, if you are also doing some crusty breads and rolls, or European/artisan style products. There are also oven-proofer combinations available. They are made in USA, with many models kept on short shipping lead times, and the elements are guaranteed for life. Last, but certainly not least, the prices are surprisingly reasonable!
Bakery Equipment.com offers discounted pricing on all Deluxe equipment, call Darren at 360-216-1731 for more information!