Rack Ovens

Discussion in 'Professional Pastry Chefs' started by chefps, Jun 11, 2015.

  1. chefps

    chefps

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    Hi Chefs, I am looking for a Double Rack Oven for my new kitchen. I have been using a Revent and though I am satisfied with it, the maintenance cost is too high because there is one company that has the monopoly on it install & service. There is an opportunity to go with a different brand and I was wondering if you could share your opinion on good rack ovens and any pros & cons. MIWE? Baxter? Doyon? My baker thinks MIWE is the way to go but I would appreciate opinions from the community before making a decision.

    Thanks in advance.
     
  2. capricciosa

    capricciosa

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    I've had problems with Baxters over-heating and ruining croissants and other laminated doughs. High heat causes the dough to collapse since it cooks from the outside in rather than the inside out. Hobarts have been great in my experience.
     
  3. chefps

    chefps

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    Thanks for the feedback.
     
  4. dan scheitel

    dan scheitel

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    Uhh. You do know Baxter ovens ARE Hobart ovens. 

    My baxter oven's have been wonderful to our scratch made danish and croissant and puff items. So much better than the Fish ovens
     
  5. jellly

    jellly

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    Since when does anything cook from the inside out?
     
    chefpeon likes this.