The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Has anyone had a chance to use Unisource's Baby Rembrandt oven?

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mailjo's picture
mailjo

Has anyone had a chance to use Unisource's Baby Rembrandt oven?

I found other posts about this oven but there is no review to use Unisource's Baby Rembrandt oven.

I am about to open a bakery and I want to hear opinions about this oven from the users.

Merry Christmas!!!!

David Esq.'s picture
David Esq.

Just wanted to wish you well! I always wondered what kind of money one can make owning a bakery and whether bread or cakes were the more profitable business. Bread seems like a lot more work and the price of a loaf is much less than the price of a cake so unless there are huge volumes in bread I guess I know the answer. 

midnightbear's picture
midnightbear

Hello. I saw your comment and was wondering if you ended up getting the baby Rembrandt or if you learned anything more about it. I am also looking into getting one for my small bread bakery, but have not been able to find any reviews or information aside from the company and their distributors. Let me know!

Big Bob's picture
Big Bob

I recently inquired about the Baby Rembrandt to a friend.  Here is what he said:

I am using a  four deck oven, unisource baby rembrandt 8 pan capacity.  The oven is not without challenges, I would suggest that you join the bread bakers guild if you have not, and do some searches as for smaller deck ovens. I would say that this oven, which is wider than it is deep causes a lot of heat loss through the front of the oven.  I also added insulation under the bottom deck, because it was 100 degrees hotter than the other decks.A lot of tweaking with this oven. My next oven will be deeper, and probably used(no time soon though).
ilovebreads's picture
ilovebreads

Hi Bob,

Im also thinking about buying the Baby Rembrandt. We mainly do baguettes and was wondering which types of breads are you baking in your oven right now. Would you recommend this oven?

 

thank you!

 

Carolina

mcq1342's picture
mcq1342

I have an 18-month old 4 pan/deck Baby Rembrandt--bakes 20 loaves at a time. It is now for sale as I just closed my restaurant-bakery. Oven pros: When preheated it bakes crusty breads well, great pizzas, good for all baked goods if not too tall and if baked on a rack on top of the deck; doesn't take a lot of room. Oven cons: Can take a long time to get to 450 degrees F, especially in cold weather (up to two hours--less in summer), you cannot set it to turn on automatically. It is also bigger than advertised on the Unisource site (35" wide, not 25") and although you can fit sheet pans in it, the oven doors won't close all the way if there is a rim on the end. I had the end rims cut off my standard sheet pans. The manual is written in pidgin English (translated from Turkish).

Big Bob's picture
Big Bob

Carolina, Please see the comment by mcq1342 re his Baby Rembrandt (for sale).  Right now I bake mostly 18 ounce Boules of various sourdough types.  I bake on silicon mats in a 3 pan electric convection oven.  I did farmers markets last summer and will begin them again in another week (4 markets).  In March I passed my State Health Dept inspection and began a wholesale bread business as well.  I myself need to get a larger oven and am often on the web researching what is available and what it costs.  I'd like to get an oven with 8 pan capacity and steam capability.  

 

Bob

Rubenh's picture
Rubenh

Here's my experience. Purchased the 12 pan oven in 2012 for $23K. I found the price pretty average for commercial grade and size. Took 6 months to arrive. Why it would take six month to get an oven that is supposedly made in the US (as written on the brochure)  I'll never know. Maybe because it was being shipped from Italy. When the oven finally did arrive it was beautiful as all new things are. It rolled in the front door and into place with ease. My maintenance guy hooked it up in about 20 minutes and that's when we had our first problem. We fired it up and kept getting this blasting alarm. Called Unisource and my rep said that was an alarm indicating low gas pressure. We would have to call the gas company to fix it. After an hour plus talking with the gas company, who claimed not to be able to adjust the pressure, and the Unisource rep, who stuck to his guns no matter what the gas company said. Finally my maintenance man noticed a loose wire sticking out of a box on top of the oven. Problem solved. Maintenance guy - 1 Unisource guy - 0. Oven bakes like a champ. Having the steam injector is beyond awesome. We used to have a pizza oven and a spray bottle so you can imagine how delighted we are. One month later several lights burn out. I'm not worried because as stated on the brochure 98% of the parts are available at Granger and there is one two mile from my shop. Just my luck, the light bulbs are part of the 2% not available at Granger. By the way, neither are the bulb covers or the heat gaskets on the glass. I found the bulbs at a Radio Shack type of place and stocked up. I got the bulb cover from Unisource (after two weeks). Unisource now (-1). Fast forward six months we notice some silver flakes on the bread. Normally I would be excited but I'm reminded by my staff that I'm not in a mine, I'm in a bakery. My excitement is short lived. The response from my Unisource rep is pretty simple. "That's the coating on the vapor tubes." "Once it flakes off the tubes will be black and everything will be fine." "Don't worry, the flakes aren't harmful if you eat them." Yup, that's exactly what I'm going to tell my high end clients that are serving $30 plates to doctors, lawyers,judges, and high profile executives. Don't worry, you can eat the silver flakes. We lost a lot of bread over the two weeks the oven was flaking. Unisource (-2) Someone early said the bottom deck was about 100º hotter. We experienced that too. Next issue, no steam on deck 4. Called Unisource. Rep sent me an email with a diagram on how to check the solenoid of the injector. He also suggested I increase the water pressure and if that didn't work decrease the water pressure. My response to the rep, "if I wanted to repair equipment I wouldn't have opened a bakery." Unisource(-3) Next issue. My apprentice loaded the oven and apparently let the door close too hard shattering the glass. You'll never guess, I'm the first person in the history of this oven to have broken a glass door. Cost was $312 including shipping to replace it and guess what else, they sent the wrong glass! It's been almost a year of back and forth messages and ignored phone calls and still no resolution. Unisource (-4) Next issue. A pipe broke. I took it to Granger and they looked at me as if I had three heads. Another item on the two percent list. I sent a photo to the rep and he said he could send a repair person at my cost. Apparently broken pipe isn't under warranty. I had to go to two plumbing supply houses and rig something together because the coupling is some type of strange configuration. As a reminder, I'm a baker not a plumber. Unisource (-5).Glass number two broke, I didn't even bother to call for a replacement I'm leaving the bottom deck open since it runs hot and doesn't steam anyway. Most recent issue. After  almost three years of every day use the plug on the steam pipe has corroded and broke. I have to say despite what seems to be constant issues the oven bakes great. Just don't expect any help from Unisource.

Ruben

Hamilton Bakery (Baltimore MD)