Home Micro Bakery Growing Pains
I am in the midst of trying to expand my home bakery to meet a farmer's market demand. I currently bake 20-30 loaves a week out of my home oven. I want to increase baking capacity to 100 loafs a week, really 100 loaves in about 5-6 hours. Thus, bakes with ~20 loaves/bake.
My biggest challenge is oven choice. Currently, the leading plan is to install 2 double decker home ovens, for a total of 4 ovens, and outfit them with stones and replicate the faux-deck oven situation I've created using stones and lava rocks.
I don't have 3-phase so any commercial oven is out of the question.
Does anyone have and suggestions? Tips? Experience in this matter? Any advice will be greatly appreciated.