We are the process of starting a small baking business in France and are at the point of buying an oven. We won't be making a lot of French style products, but more 'Anglo' style products and things from other countries. Things like: -biscuits (cookies), plain and filled -cake as in loaf cakes, banana cake, carrot cake, fruit etc -sponge style cakes, like Australian sponge cakes -Pavlovas (original Aussie/NZ style, not layered meringues) -some tarts We want to buy a small, second hand patisserie oven and are looking for any advice on brands in Europe. A small convection/vent oven -- 4 levels. I have used large Salva and Eurofour ovens at work and they seemed ok, but it's a whole different thing to buy one! I've had recommendations for Polin and Blogett and have been told there can be issues with Salva fans -- any one know anything about this? Also there are some 'cheaper' brands that I have no idea what they're like. It's possible to buy one new for around €1000 which rings alarm bells, but maybe I'm wrong. For example, the brands on this site -- I've never heard of them before: http://bit.ly/2bPyrF7 Does anyone have experience with EKA, Bongard and UNOX ? Basically advice on what's a decent brand and what to keep clear of would be good! Also, every time we settle on a convection/vent oven I read things that say it would be better to get a deck oven. Any advice on if a deck oven would be suitable for pavlovas would be interesting. I've used decks before, but not for that type of thing -- how would they be with cake products? The problem is that they're significantly more expensive here than a vent oven, so I want to make sure that they're ok for all round baking before I invest in one. I worked in a patisserie where 90% of their products were cooked in a vent oven and everything was fine. They only sent off a particular tart and choux to be cooked in the deck ovens. Any relevant advice or experience would be helpful. Thank you!