I am moving from my home oven to a Blodgett gas convection oven. I am starting a Kolache/Klobasnek trailer. I was thinking convection due to quicker bake time and now have convection. There is not an option to bake without the fan as it is. Because the fan only blows in one direction, am I going to have to rotate pans to get an even browning? If so, how will that affect baking times? I am also afraid of my dough drying out with the fan on. If we can disconnect the fan, will I still be able to bake multiple sheet pans and still achieve even browning on all? I do not want my product to be changed just because of the oven but I do need higher production volume. Any help would be greatly appreciated! Thanks

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