The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experience with Piper Ovens?

Chef Maggie's picture
Chef Maggie

Experience with Piper Ovens?

Hi All!

This is my first post here on TFL though I've been a longtime browser/visitor. I'm in the process of opening a small gluten-free artisan bread bakery, and my partner and I are bootstrapping the entire operation without any loans or investment capital to start. We've leased a 290 sq ft commercial space and now must equip the entire thing out of our own pockets. Thankfully it does come with sinks and a hood already installed.

We need to avoid even the most remote possibility of gluten contamination, so unfortunately buying a used oven is a no-go. (We both have Celiac disease and take all the precautions very seriously so our kitchen will be a 100% GF facility.) I've concluded that the triple-deck Piper "super systems" oven with a built-in proofing cabinet on the bottom is the best solution for our needs to get started, but before I pull the trigger on the purchase I thought I'd ask the good folks here if any of you have had experience with this brand. Though they're on the affordable end of the commercial spectrum it's still a lot of cash to plunk down on a single piece of equipment; I want to make sure it's a smart purchase.

Appreciate any insights, and I'm happy to be part of the TFL community now.