BTUs and convection ovens

[Poiano]

Hi. I’m getting started with a small bagel bakery business. I’m not quite ready for a rotating deck oven so I’m going to purchase a gas convection double deck. Can anyone tell me what type of BTUs I should look for in each oven? I am aware of the concept of “recovery time“ and would hate to purchase a workhorse oven with too low a BTU rating. Any thoughts? TIA

 

[retired baker]

Gas or electric.
Personally I would go used, the mkt is flooded with good used equipment lately.
$15K gas new vs $1000 gas used, not a tough decision there.
.
Used elec costs more but you save $2K+ on the plumbers bill.
Further savings on elec because it doesn't require exhaust or hood.
I worked with both, elec preheats a lot faster than gas.

gas new, nuts.

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elec used, nice

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Find many great new & used options and get the best deals for Blodgett Electric Convection Oven Mark V from School. 220 Volts 1 or 3 Phase at the best online prices at eBay! Free shipping for many products!

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gas used, also nice

Blodgett Commercial Double Stack DFG-100/200 Nat Gas Ovens | eBay

DFG - 100/200 with Cook 2 - Speed. Blodgett Industrial Double Stack Natural Gas Oven. Double Stack Gas Ovens. Single Phase.

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[EdwardGuerra]

Aim for around 30,000 to 50,000 BTUs per deck. This range should provide a good balance for baking efficiency and recovery time.

 

[Mona]

For a gas convection double deck oven, aim for around 30,000 to 40,000 BTUs per deck. This range usually provides good heat and quick recovery times, which is important for consistent baking. If you’re baking a lot of bagels at once, you might want to err on the higher end of that range. Checking with the oven manufacturer can also help you choose the right BTU rating for your needs.