We cook 2 entire rib roasts for a special dinner once a month at the facility I work at. We are nearly always cutting it too close to the serve time. We have 2 deck ovens and one convection. We have been cooking both roasts in the same deck oven. My question is....would it be more effective to use both deck ovens with one roast in each? My other cook and I were discussing the pros and cons and cannot come up with a difinitive solution.