Deck size for small commercial WFO
If I have been baking on 4 seperate 1' x 1.5' "decks" (quarry tiles on shelves in home ovens) for a total of 6 square feet. I can bake a total of 8 boules scaled to 665g, although i do have problems with them running together occasionally.
Ideally, I'd like to be able to bake 24 of these at a time, rather than 8, thereby allowing me to occasionally sleep during market season. I think 24 loaves (about 16kg) is inline with my 30 qt mixers capacity, i've done at least 13kg in there.
Anywho, wondering if 20 square feet (4' x 5') is going to be the size I need. 3x the square footage I have now+a little extra. Is this too big or about right?