How should commercial oven capacity and tray count be chosen?

Please verify the following points and require itemized written supplier responses:（commercial oven oven-capacity） Choose by batch volume, peak orders, tray size, food height and turnaround time, while checking that airflow supports the number of trays. Test actual menu items and check browning and doneness on each tray before purchasing. Define capacity, accuracy, materials and operating environment before requesting quotes on a uniform basis. Request specification sheets, test reports, certificates, maintenance manuals and spare-part lists. During acceptance, verify appearance, dimensions, functions, safety protection and packaging, and keep test records. Do not compare unit price alone; include customization, freight, spare parts, after-sales support and downtime risk. Keep written records of inquiries, confirmations, FAT, acceptance and warranty commitments.