The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

professional deck ovens: gas or electric?

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codruta's picture
codruta

professional deck ovens: gas or electric?

I want to buy a modular deck oven for a small artisan bakery. There is 3-phase electricity on the premises, and there is also gas.

I would appreciate if anyone who have experience with electric or gas ovens or both could leave here their impressions or advise me about which one should I buy and why? What I want to know is if choosing one type of the oven or another will have a direct influence on the quality and aspect of the bread.

 

thank you all,

codruta

www.codrudepaine.ro

 

Yerffej's picture
Yerffej

Hi Codruta,

I do not have a specific recommendation for you regarding ovens but I do want to tell you that I am happy to see that you are headed in the direction of having a bakery.  I am certain that you will get a great many opinions here on ovens and in the meantime I wish you the best.

Jeff

Mirko's picture
Mirko

Hi Codruta,

last month I was in Germany and visited Baking company: Manz (http://www.manz-backtechnik.de/ISY/index.php?call=modelle). They have very good deck ovens. Maybe they can give you same answers?

Nice greetings from Canada,Manitoba

Mirko