Is convection baking ruining crusts or am I just stubborn?

I switched my bakery over to convection last month for everything from baguettes to pie shells, and my crusts come out darker on one side every single time unless I rotate pans mid-bake. My old assistant swears it's the fan placement in my GE oven, but my new hire says I just need to drop the temp 25 degrees and stop fussing. I tested 3 batches of croissants last Tuesday with the same dough and the only difference was the rack position, so I'm leaning toward it being an air flow problem. Is anyone else dealing with hot spots like this, or do I need to go back to still air for delicate stuff and just eat the longer bake times?

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theagibson9d ago

Did you try turning the trays at the same time you lower the temp?