Ovens under commercial stoves

Discussion in 'Professional Pastry Chefs' started by chefjessie, Oct 15, 2015.

  1. chefjessie

    chefjessie

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    Can the ovens that are part of commercial stoves be used for baking cakes, cookies, pies, etc? The commercial kitchen I'm moving to only has commercial stoves and convection ovens
     
  2. cheflayne

    cheflayne

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    They are basic ovens which have been around a long time. Cakes, pies, and cookies have also been around a long time. Basic ovens and cakes, pies, and cookies have been known to encounter each other for many years. The quality of the results of the encounters are heavily dependent upon the person that arranged the encounter.
     
  3. panini

    panini

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    Does the kitchen have stoves with convection ovens? Or does it have stoves and convection ovens. Separate convection ovens should be workable. If the ovens are under the stovetop they might be a challenge just with the amount of space. Most of those ovens have a good amount of space taken with fan. Some are only about 12-15 inches high. The performance just has to be tweaked to your liking, as with any oven. I would also make sure the space is open and not with Chefs using the top while you are baking.
     
  4. foodpump

    foodpump

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    To confirm what Cheflayne has written....

    I've done everything from muffins to genoise, prime rib to pate choux  in those plain-Jane p.o.s garland gas ovens.  It's do-able, you just have to compensate for just about everything.  then again, with most convection ovens, you have to compensate for just bout everything too..
     
  5. panini

    panini

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    @chefjessie  ,

      I forgot to add, Welcome to ChefTalk.

    Oh, there is also a lot of Chefs here that are older, in fact probably around convection ovens./img/vbsmilies/smilies/biggrin.gif

    You'll get any help that you need.