Steam injection oven and the need for Reverse Osmosis system
I was telling one of my restaurant friends how my dream would be to own a Doyon steam injection oven for my bread making. His comment was that with these types of ovens, you also need a Reverse Osmosis System in the water line. Seems that the impurities and hardness found in the water tend to build up scale quickly and clog the injectors. He has experienced this problem all too often.
Can any of you who own or operate a steam injection oven comment on this problem? Thank you!