The ovens were big and powerful, but highly erratic. Burning edges and corners, and leaving the entire bottom rack raw no matter how long something was in there. But we learned its quirks well, and found we had to open the doors and stir often, or pick just five pieces of bacon at a time from a sheet pan, and to rotate pans from top to bottom and spin them frequently.
These pieces of restaurant refuse served a solid 42,000 catered guests and cooked the ingredients for at least another 38,000 sandwich shop customers. We hated the ovens, but were always grateful for their service... only once did they break down for a big event, but good restaurant friends let us use their ovens... and that is a story for another time.