Baking business in home and ovens
This is my first time posting, though I have learned many valuable things through this site.
I have been working out of my home for 1 1/2 years now, making cinnamon rolls, tea rings, and related baked goods. I have a separate kitchen in the basement that is a licensed commercial kitchen. (I am in Michigan). I would like to increase my output. I am looking at maybe a Hobart 20 qt. mixer. My Kitchen Aide 7 qt. (2003) has been very good, but I am afraid it needs to rest! I also just have a standard kitchen oven.
Would anyone have suggestions as to what to do about an oven. Having done some reading (much on these forums) I surmise that my hope of a Subway-type oven (Nu-Vu?) that would fit nicely in my space with a small footprint is not a good idea. Insurance, safety, converting the access to gas or electric, etc. Would a standard type oven with maybe a double oven be a good idea? Maybe gas to be more economical?
Baking is fun, but I need to be more efficient and smart about this!