First post, but I have have been reading the forum for a while. I own a cookie shop and I am getting ready to move locations. I'm looking to purchase 3-4 gas convection ovens with 5 racks each. My biggest concern is even baking. Right now I currently rotate the pans 180 degrees halfway through every time I bake a batch of cookies. I would prefer not to have to do this anymore. Does the depth of the oven make a difference in the air flow? I've seen some commercial ovens are standard depth and others are deep depth. One of the models I have been looking at is the Vulcan VC44G and the VC66G. One is a standard depth oven and the other is a deep depth. Other brands I've looked at are Blodgett, Southbend, Lang, and Garland. Which ovens do you think would be the best?