[Sca-cooks] Hobarts and convection ovens for baking

[Laura C. Minnick]

At 12:27 AM 7/25/02 -0500, you wrote:

>Hmm. Okay, first what is a "Hobart"? I assume this is some kind of
>oven usually only found in institutional kitchens?

Nope. A Hobart is a muckin' huge mixer. You can do extry-large batches of
dough, etc in them.

>Why would you want one of each rather than a pair of Hobarts or a pair of
convection
>  ovens? What advantages do each have and how do you combine the two
>features to best advantage?

One mixer, one oven. Two of either and none of the other means you'll wait
a long time before dinner is done... ;-)

'Lainie
-who recently saw an eee-nooor-mous Kitchen-Aid in a brilliant tangerine color

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