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difference between commercial & convection ovens

post #1 of 6
Thread Starter 
I have read posts on cc about convection ovens, some have commercial & some have residential. What are the differences? Thanks!
post #2 of 6
I use commerical convection at work and have a residental model at home. The biggest difference aside from the size of the oven itself is the strength of the fan. My home oven's fan does not blow nearly as hard as the commerical ones i use.
post #3 of 6
Thread Starter 
Thanks peg818! Do you know what the strength of the fan is? Are you still happy with the residential model, is it still more effective than a standard oven? This is for my home, so I am looking at a residential, or just another standard oven. What brand do you have at home? Thanks again!!!!!
post #4 of 6
I am very happy with my home convection oven I have a GE Profile, it has the option to use a standard bake, a convection bake and a convection roast. I have had it for about 8 yrs or so. Luckily i haven't had any problems with it. The biggest drawback to having a convection oven is the room the fan takes up in the back of the oven. Make sure to take your largest cake pan with you when you are shopping so that you will know what will fit.
post #5 of 6
Thread Starter 
Thanks! My oven will be here on Friday! I can't wait!
post #6 of 6

Hope you're still following this post...I, too, have a GE Profile and was excited to see this.   I have a wonderful recipe that was given to me for convection...but it was commerical...the recipe states 275 degrees at low fan for 45 min.  What does that mean for a conversion to my Profile? Thank you!!!!!

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