The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction and a question

Chef Maggie's picture
Chef Maggie

Introduction and a question

Hi All,

I initially posted this under Baking Equipment the other day, but I realized I should have introduced myself to everyone in the appropriate forum first. I've been a longtime browser/visitor on TFL, and am happy to now be an active part of this wonderful online community. I'm a professional chef with Celiac disease, so all my food is gluten free. I've been baking GF bread and pastries for years, and have most recently been perfecting my sourdough for a GF artisanal bread bakery that a partner and I will be launching in Los Angeles in June!

Now the question part: We need to avoid even the most remote possibility of gluten contamination, so unfortunately buying a used oven is a no-go. (Since we both have Celiac we take all the precautions very seriously - 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!

Thanks.

Marjorie

Lechem's picture
Lechem (not verified)

Sorry I can't answer your main question but just wanted to wish you a warm welcome.

Chef Maggie's picture
Chef Maggie

Thank you Lechem!