I am growing my bakery business, and need a new commercial oven. We currently are making muffins, cookies, banana bread, brownies, cupcakes, and cinnamon buns. We're currently using deck ovens. I like them, but sometimes have problems with the bottoms of our cakes getting burned, or the muffins/banana bread/brownies not rising enough (I probably could adjust the temperature settings better-any advice welcome). Sometimes the heat & gas fumes can be too much to handle as well, even with our ventilation piping attached. We are currently pumping out up to 100 muffins, 30 banana bread loaves , 20 brownie loaves, 1000 miniature cookies, & 100 normal cookies a day. I've never used a convection oven, but it sounds like they can handle larger orders more efficiently. However, I'm worried the fan would cause uneven baking for our lighter batters (banana bread, muffins, cupcakes), or blowing our parchment paper into the cakes (we line all our banana breads, and brownies in individual trays). Any advice welcome, thanks so much!