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  • Getting the Most From Your Convection Oven

Getting the Most From Your Convection Oven

  • 02/05/2024
  • 5:00 PM - 6:30 PM
  • Via Zoom


Registration is closed

February 5 / 5-6:30pm EST

Convection ovens are a bakery workhorse. These efficient tools maximize production in a small space, bake faster, brown better, and are versatile. Join Revent bakers Evan Wizner and Michael Landman to learn how select the ideal oven for your business and to get the most out of the ovens you may already be using. By the end of this course, the student will understand:

  1. The range of convection ovens
  2. Labor saving and production streamlining opportunities with these ovens.
  3. The versatility of convections
  4. Applied outcomes using brioche as a point of reference
  5. Special tools to expand your convection baking options

Feel free to ask a question when you register, or chime in with new questions at the end of the session.

Evan Wizner

Hi, my name is Evan Wizner, I am the Test Baker for Revent USA. I started baking in 2012 in the Bay Area California where I first found my passion for baking sourdough. I spent the last 10 years perfecting my craft while expanding my skillset and knowledge base. My Kung Fu is artisan baking sourdough and viennoiserie. Here at Revent, I am able to practice and experiment in ways that have greatly helped my understanding of baking and fermentation. If I were to simplify my baking philosophy in one phrase, it would be: time and temperature. Time and temperature are the secret ingredients in baking and fortunately for our community, there are no secrets! So come join me early next year as I help to unpack the secrets of time and temperature and baking in rack/convection ovens.

Michael Landman:

Hello, I am Michael Landman! I was born and raised in Peru, and while I have a degree in Information Systems Engineering my a deepest passion is for cooking and baking. Ever since I moved to the US almost 3 years ago, I’ve been following my dream and training myself every day to become better in this wonderful craft. I started small, baking just a couple sourdough loaves at home per month. Then I started working at Zak The Baker in Miami, FL, and suddenly found myself baking around 1500 loaves during the overnight shift for two years. After that, I switched to the day team for a few months and finally in July I relocated to NJ to work at Revent, where I have the ideal environment to learn and further develop my skills.  In addition to baking for Revent, I am also their Food Technologist focusing on high speed cooking ovens. 

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