|
Escoffier.com | WebFoodPros.com | ChefJobsNetwork.com |
| Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center | |||
| Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Bakers Dozen :: Forum Postings |
|
The Old WebFoodPros.com Great content but no current postings. |
WebFoodPros.com Active Discussion boards |
| The Great Hall | The Bakers Dozen | Caterers Corner |
Wanabe a Chef Forum |
| Cooking for You | Culinary Educators |
Bits 'n Bites Foodserice Software |
Food Styling |
Re: Convection ovens/FlexipansPosted by Gerard on July 09, 1997 at 00:09:42: In Reply to: Convection ovens/Flexipans posted by Ashlyn on July 07, 1997 at 16:47:58: : I need to get a convection oven. Several people have suggested Blodgett. Any other suggestions, good or bad? Also has anyone used the Flexipan line by DeMarle, I believe? I have 2 blodgett's, get the dual speed fan units. They are great for proofing with the low speed fans (no heat). Then hi speed for baking. They bake most everything fast. I bake croissants, french bread and all sorts of pastry items daily. After 12 yrs I replaced one fan and a couple of switches. Not a bad machine.!
|
|
WebFoodPros.com is part of the Escoffier On Line family of Websites: