The Cayenne Convection Oven
HardwareI was searching for a NetBSD-specific package, but somehow ended up on an entirely unrelated page for the Cayenne Convection Oven, Half Size:
Vollrath Convection Ovens offer the perfect opportunity for operations to break into the fresh-baked market or expand existing menus. Ideally suited for dough products, pastries, and cakes- use with pre-made frozen products to achieve fresh-baked sales with high speed and minimal fuss.
The manufacturer is quick to warn though:
Due to the unique efficiency of Convection Ovens, traditional recipe times and/or temperatures must be adjusted to achieve the best results. When considering a traditional oven recipe, you should generally either lower the temperature by about 25° F, or lower the baking time by approximately 25%.
I’m not sure what 25° furlongs are in metres, but I’m sure it runs on a single tank of kerosene. Here’s a picture with some of the aforementioned baked goods; it looks delightful.




