My Blodgett convection oven in my home /commercial kitchen
I'm looking to start my own commercial cake bakery. I'm looking at purchasing a double stacked convection gas oven. I'm currently working out of a standard conventional electric oven with great results. I need to ramp up my production daily.
What is your experience/ results with gas convection ovens? I read blogs and they say don't use convection for butter cakes.