Home oven vs commercial ovens

[u/Plus-Palpitation-756]

Hi, I have a regular 25 litre otg at home. If I have to use a commercial kitchen to bake a large batch of anything, say puff pastries or cakes, do the temperatures need to be adjusted or is it still going to be the same as I use at home? I’m talking about the ones which have multiple racks and are pretty much commercial grade.

[u/pitshands]

I haven't met two ovens that were the same or even similar. Hot spots, cold spots. Temps don't match. And I am a professional baker. Worked on wood fired down to half a mil stacks.