FornoBravo vs Alan Scott style WFO
Hey Bread Heads,
I am in looking at getting a WFO for a small home bakery operation, baking approx 100-150 loaves a few days a week. I am interested in any feedback on the Forno premio2g or similar oven with regard to heat retention with full loads.
How many loads can you do on one firing?
How long does it hold a consistent temp?
I've read Scott's book The Bread Builders and am intrigued by his oven, but if I can get the same result with a modular I'd rather do that as I don't have a huge yard. I've spoken with FornoBravo and it seems their staff lacks experience in baking full loads of bread in their ovens.
Any feedback would be awesome,