You are here:
- Home
- Food/Drink
- Home Cooking
- Bread & Pastries
- Commercial Oven
Bread & Pastries/Commercial Oven
Advertisement
Question
Hello,
I read recently that you like the brand Vulcan but I wanted to know if Montague was any good. I'm trying to buy a used oven....they are both double convection ovens and I will be needing it mostly for baking.
They both cost the same but I wanted to know from an experts view.
Thanks.
Hi Evelyn:
In most cases, commercial ovens are pretty much even up.
If the oven you like meets your needs, and it has been in use and works, you will most likely be fine!
I have baked on many different brands.
No matter what, you have to get used to your oven in terms of temperature, hot spots, and ease of use.
Whatever you buy, you will make it work.
Happy baking!
Related Articles
Ralph Onesti
Expertise
Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.
Experience
I grew up in the pastry business in South Philadelphia many years ago.
I trained with the best in bread baking artisan style loaves.
Organizations
Bread Baker's Guild of America
Education/Credentials
Trained with the family in the family business, and award winning bread artisans
©2012 About.com, a part of The New York Times Company. All rights reserved.