Continuous baking on a Rofco B40
I'm working on a micro-bakery project, planning to do artisan bread in the U.S. I'm not a pro yet but am enjoying it and making people and palates happy :)
I am seriously considering the Rofco B40 but after reading a lot about it, I haven't found yet a clear answer about how to use it for successful continuous baking. My plan is to bake 12 800gr loafs during each batch. How long should the buffer time be between one batch and the next one?
I would love if someone who's done something similar before could share exact times and temperatures.