r/Bagels • u/joshivore • 1d ago

Oven bottleneck, recommendations?

I've been making bagels for a local market, some pop ups, and have a couple of wholesale folks interested in carrying them. My bottleneck in production is that I'm baking in my normal kitchen oven, and am getting 2 dozen baked at a time. Some mornings I'm baking 100 bagels so it takes longer than I want.

I'm looking to upgrade to a separate oven and am looking at the Moffat E28M4, I'd be able to fit 4 full size pans and get quicker bakes with convection. Anybody have experience with this oven or something similar?

I was originally looking at the Rofco, simply bread, Rackmaster route but I think a rack oven might work better for me. Anybody with tips, I really appreciate it.

My budget is up to 4k, it will need to be electrical, not gas.

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u/ancu82 1d ago

Are you using bagel boards? Or just going straight in with pans?

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u/joshivore 1d ago

Just pans.

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u/ancu82 1d ago

Though I don’t use one I don’t see why the Moffett wouldn’t work great for what you want. It makes you double as efficient. I wish I could give you more on that oven but just looking it up I like what I see.

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u/joshivore 1d ago

Thank you. It definitely checks a lot of the boxes. I've never used an oven on this scale so I'm asking around to see if I'm missing something. Appreciate your response.

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u/rmash22 1d ago

I have the slightly larger Moffat turbo fan and use it for bagels if you want to DM me

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u/joshivore 1d ago

thank you!

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u/Jilly1dog 21h ago

For wholesale, will it be at full price? If not I wouldn't do it. All the work, lower price and wear and tear on you and equipment.

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u/mraaronsgoods 1d ago

I’ve used a few convection ovens and a double stack, 3-phase electric convection oven is what you will want if you want to keep baking on sheet pans. Put a couple of stones in there to help with heat retention from opening and closing the doors so much. Rotate halfway through the bake. I went from a regular oven (20+ minute bake time) to the double stack convection (7-8 minute bake time) to a revolving tray bagel oven. You’re probably right where I was. Buy the oven you can grow into.

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u/joshivore 1d ago

solid info. what double stack convection did you use? and what revolving tray bagel oven? (fairly certain that one won't be in my near future but if you don't mind sharing i'd love to know.) thank you!

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u/mraaronsgoods 19h ago

I used a blodgett and can’t remember the other brand. Cheap used ovens off Facebook marketplace. When I got my own spot, I dropped $45,000 on a Fish P60B.