I was wondering if anyone has any knowledge or experience using a Polin Stratos Electric Deck Oven. I believe the U.S. distributor for this oven is ProBaker in Ohio?
Yes I was able to use a brand new 3 deck setup doing baguettes, batards, foccacia, ciabatta, 2# & 5# pan/sandwich breads. Our results were excellent. As with most ovens experimentation was needed to set the temperature at just the right level to obtain similar baking/coloring/consistency to the gas fired counterpart. You are probably aware that it is electric. Heard rumors that it can cause the electric bill to be quite high. Ours was from ProBake.com
Thank you for the comments. They seem to be a closer choice than Doyon who's located out of Canada.