Used Oven and my Bakery

[Ennis-TX]

This is odd for me, been busy as of late, but my bakery is looking at doing more flat breads, round breads, and perhaps improved baking, we have been given a chance to purchase some ovens at EXTREME discount from a auction of a local business closing. The issue is...I have always had a gluten free everything new approach to my bakery equipment wise. These are used with gluten products...BUT I know we talk about 500F destroying gluten. These ovens are commercial and max setting is 550F one is a convection double stack bakery oven, the other is a Lincoln conveyor oven (used with pizza) DO you think and would you as a celiac trust food cooked in them if I ran a decon phase of 1-2 hours at 550F on them running the conveyor and racks in them cycling to burn off the gluten? I will regardless be using pans, foil sheets, etc in them but I want them clean and safe enough you can eat off the racks. Would you say the gluten would be destroyed in them after the 550F cycle?

My other approach is to get new conveyors for the impinger and new racks for the confection. But these would cost 6x what I would pay for the used ovens.....Or should I drop the idea of expanding?

[ravenwoodglass]

I am very sensitive and I wouldn't hesitate to use them in my own home. Since you are going to use pans in the oven I wouldn't worry about running them for a couple hours before use. I would just clean them real well. If you were planning on cooking pizza directly on the conveyer then I would get a new belt but since you are not that wouldn't be a concern. Good luck at the auction.

[GFinDC]

My brother bakes gluten stuff a lot.  Cakes, pies, cookies etc.  I use the same oven to roast meats and other things.  I don't have a reaction to things I  bake/roast in the shared oven.  I don't use the oven at the same time he is using it though.  It works fine for me after several years of doing shared oven use.

It's not one of those convection ovens with a fan in it that blows stuff all over inside the oven though.  Those I wouldn't trust.

[ravenwoodglass]

39 minutes ago, GFinDC said:

 

It's not one of those convection ovens with a fan in it that blows stuff all over inside the oven though.  Those I wouldn't trust.

I always wondered what a convection oven did that was different. (I wasn't made for all these newfangled gadgets LOL) Wasn't aware they had a fan.  I would pass on that also unless there was a way to break it down real good to clean before running a high heat cycle.

[Ennis-TX]

Both use convection..but that is how commercial ovens work......they use forced hot air to cook faster. The impinger uses rolling blowers also..but I can take most of it apart and it is rated to 550F. I was thinking using my families machine shop and using a parts oven to bake some of the parts like the crumb tray, and conveyor rolled up in it. The other ovens are double stack bakery convection ovens on rated to 500F. I might just get them, cook a test batch in them, nima test it, try it, and if all else fails resale them on ebay. ....heck that impinger would be great for catering jobs roasting pans of veggies, potatoes, fish, bacon, for chef jobs. Round really allow me to get sheet pan roast meals of chicken and veggies out fast and open new windows for my catering gigs. Pizzas in it would require either wire pizza pans or direct conveyor contact for crispy ones..... Thanks for your feed back I did no really think on the fans part of it.....I will have to see what they look like on the inside and look up parts manuals on them for how to take them apart and clean them out >.> Wonder if I can just light up the ducts with a blow torch.

[ravenwoodglass]

Maybe you could clean them well and make some batches of grainfree dog treats and test those. Might make a good side line and once those test negative you would know the ovens are safe for us.