Hi Guys. I'm trying to decide which oven to move forward with my pie/sausage roll business. We could about 700-1000 per week. Most of the baking we try to cover in 2 days. I've been looking at the gas turbofan convection ovens.. 4 trays.. 60 pies at a time. Should I bee looking more at combi ovens? In your opinion and experience, what is the most effective pie oven? Thanks!