I'm hoping for some help - we are busy building a small bakery which we will only be baking pastry based items. Up until now, we worked the farmer's markets, using our 2 regular convectional ovens, from our home kitchen We have gotten too big, hence the upgrade. We were going to install larger convectional ovens, but we have been told that we should be using deck ovens. I don't know the first thing about them (I'm totally willing and able to learn), but from what I have read, I'm not altogether convinced. can anyone help?