hi guys/girls looking for a new oven for my home/bakery space to bake bread not to much on tight budget and electric thanks comment below cheers
I don't know where you are located and different manufacturers market to different countries. Here in the US I am considering the Blue Star line, in part because the interior space can handle full sheet pans. Their wall ovens are designed to fit into standard residential kitchen cabinetry.
I visited the local dealer and viewed the product line. Their ranges and ovens are very well made and offer a long list of features. My challenge is steam. Finding a residential oven that accommodates full sheet pans and offers steam appears to be out of the question. Blue Star comes the closest but I'd have to make modifications for adding steam.
Do you happen to know it?
I am thinking of replacing my range. I live in NYC in an apartment building, and we do not have high powered gas available for individual apartments - just your "normal" gas pressure.
I did check their website, but couldn't find information on gas pressure.
Just checked and the installation manual is available through their website. As with almost all gas model ranges and ovens in the US, the specs say 5.0" water column with natural gas and 10.0" water column with liquid petroleum.
First, the supply of gas to an appliance is governed by both the pressure of the gas, as well as the diameter of the supply pipe. I am not sure, but I think the gas company tries to maintain the same pressure for all residential consumers - so I doubt pressure will be an issue. As to the diameter of the supply pipe, Bluestar says
The gas supply line must be the same size or larger than the gas inlet of the appliance. Your appliance has either a ½” NPT or ¾” NPT gas inlet connection. It is recommended that the supply line be ¼” NPT larger than the gas inlet of the appliance. If the gas supply line is not sufficiently sized, the operation of the appliance may be affected
So they are saying if you have a 1/2 npt inlet on your range, they prefer a 3/4 supply pipe. As they say, if the supply pipe is smaller, the operation may be affected, meaning you may not be able to run all the burners on high and the oven at the same time, and if you try to, the burners won't put out as much heat as they will when the oven is not on. I have the RNB and it is a great oven, but I rarely use it for baking bread. IMO, you would have to go with DO or another covered container open - the oven is very well vented and if you tried the water into a pan of volcanic rock, the steam would all disappear from the oven very quickly.
For bread baking, I would look for an electric oven, since they are usually better sealed.
I am in uk!!!