Pastry and macaron oven

Discussion in 'Pastries & Baking' started by praline, Mar 26, 2015.

  1. praline


    Likes Received:
    Professional Pastry Chef
    I am a pastry chef. I live and work in Johannesburg, South Africa.  until now I made cakes and macarons on order from home using  2 domestic ovens both bought in France before I moved to Johannesburg.

    I bought à convenient & bakery shopl. I am planning to add a Mediterranean deli & French patisseries/viennoiserie/bread sections to my shop.  (croissants, brioche, choux eclais cookies macarons cakes etc... 

    Can someone recommend a convection and/or deck oven ? I will need an oven with at least 8 trays for all patisseries including macarons to start with.

    Ovens I have checked  have big fans, not so suitable for macarons and delicat products. 

    I also need a blast freezer going down to -40° which do not seem to exist here?

    Thank you so much for any help.