I've been reading everything for sometime and decided to finally join.
I'm looking for an oven to begin my own small production bakery. My idea is to buy a used double deck Blodgett and install a stone hearth and steam injector, but I'm concerned that converting this 'pizza oven' is a chincy way to roll. I want to make sure this beatiful oven can hold up to five rounds of baking each day, potentially with colder overnighted dough. I'm currently baking in a Sveba Dahlen deck that throws out a storm of steam, giving me the results I'm looking for.