[Sca-cooks] Hobarts and convection ovens for baking

[Terry Decker]

Hobart is the brand name of a line of commercial kitchen equipment.  When a
baker says Hobart, they are usually talking about the power mixers which run
from a 10 quart counter top model to some really big floor models (120 quart
is common in military mess hall).  A Kitchen Aid mixer is a 4 to 6 quart
Hobart for home use.

A convection oven uses forced air to accelerate baking and to reduce hot
spots.  A standard commercial convection oven can handle about 40 loaves at
a time.

When you must bake a lot of bread, it's hard to beat a large capacity mixer
that can do most of the kneading and a commercial convection oven.  Even
with the smaller counter-top Hobart, I can knock hours off the baking.

Bear


>Bear commented:
>> To be perfectly honest, when preparing bread for an SCA feast, I prefer a
>> large Hobart and a good convection oven.  It is a hard to beat
combination
>> when making a lot of bread, fast.  The sites we commonly use only have
>> counter-top Hobarts, so the work takes longer.
>
>Hmm. Okay, first what is a "Hobart"? I assume this is some kind of
>oven usually only found in institutional kitchens?
>
>
>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?
>
>
>--
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra