I’ve got access to a commercial convection oven. I’ve heard convection is not ideal for roasting, any thoughts or suggestions? (3 replies, last updated by lunchbox November 17, 2006)

I am looking to purchase commercial grade ovens for home use. Any suggestions? I wouldn’t be opposed to buying something used either as I am on a very tight budget. I need size rather than heat as I am a baker. Thanks for... (0 replies, last updated by 4chowpups February 21, 2005)

I’ve lost my respect for the current crop of microwave ovens with ‘features’ in the electronics and on the keypad that just have me starting a process I have to cancel. For all these ‘features’ we... (2 replies, last updated by Blackroadies November 13, 2009)

Looking for a hearty lunch to keep me stoked for my trip North to Portland. Just wanting semi-easy access off I-5. Is that too much to ask? (smiling now) (7 replies, last updated by runninrob May 25, 2006)

Sorry if this has been answered before. I’ve searched and can’t find it. I’ve noticed that one of the commercial web sites I regularly visit is having a one day special sale on one Le Creuset Dutch Oven. Is it... (0 replies, last updated by srgoodman December 6, 2006)

Natural Ovens was acquired by Alpha Baking Company of Chicago about March, 2007 (deal announced in late February and closed pretty quickly). Alpha makes S. Rosen breads among others but major sales are commercial including buns... (26 replies, last updated by Eldon Kreider September 28, 2008)

areas. Visit our website www.thekitchenspace.com or email information@thekitchenspace.com 2) Certified Commercial Kitchen (gluten-free) for rent in Cedar Park! 28 feet by 20 feet, with Two convection ovens, one gas oven and range,... (0 replies, last updated by lloyddaniels June 12, 2009)

I have a 10+ year old Dynasty commercial four burner which I purchased used. The gas oven does throw out a fair bit of heat, but it’s fantastic to cook on. Our kitchen units are freestanding with ample ventilation and a... (39 replies, last updated by ChristineY April 9, 2007)

Which has the better pizza? The better pasta? Need to decide before our next pilgrimage to Commercial street. (10 replies, last updated by hrhsheba May 12, 2009)

fabulous too ~ with multiple ovens and large Hobart mixers! (5 replies, last updated by Liz December 7, 2002)

I’ve been making my own yogurt for a year, have a nice Donvier machine, but lately have been getting overly mild, barely set yogurt. I’m thinking of switching to a commercial powdered starter. (I’ve used my own... (5 replies, last updated by James L. Peterson June 29, 2005)

equivalent) ). With a commercial hood above. I just loved it!!!! We also had two ovens, one static heat electric, another one gas-powered, with a fan). Then we sold our house, and I thought I’d trade up in terms of... (9 replies, last updated by appliance guy January 26, 2008)

We spent part of the weekend strolling through the commercial drive area, and we were impressed by the selection and competitive prices of the food on offer there. From really lovely mushroom and cheese pies on offer for .95 each... (13 replies, last updated by alex8alot November 25, 2007)

I just had a “madeleine”-type moment. I’m 48-years-old and from the NYC metro area. Does anyone remember a commercially-baked cookie, about 1.5-inches across, that would have been common in the 1960s and 1970s... (44 replies, last updated by omotosando November 14, 2009)

. It only makes sense to have steam ovens in commercial kitchens, IMHO. A plug-in steamer works just as well, or just doing it on top of the stove. If you have the space, an extra oven is much more useful for keeping things warm... (3 replies, last updated by pixlpi September 7, 2006)