I'm starting a local bakery, and would be glad for anyone's input on equipment.  I'm making gluten free breads and cinnamon rolls.  My sweet great-niece was diagnosed with celiac disease just over a year ago and she missed having baked good so much that I had to do something about it.  After months of experiments (my dogs have gotten fat off the rejects) I've worked out some recipes.  The folks in the local celiac support groups want more of my stuff and local stores would like to carry my bread, so I'm taking the leap forward, but could use some opinions on equipment.

Years ago I baked with stacked gas deck ovens, 12" cavity height, and loved them.  I think they were Blodgett, but not sure I'm remembering right.  I don't know whether I should stick with what I've known and loved, or if there's something else I should be considering.  Can you bake loaf bread in 7" pizza ovens?  GF dough does not make a big, puffy loaf, only about 4 1/2" height.  I have a gas convection oven at home and find it useful for some applications, but not others.  Never baked in electric. 

I figured I'd get a hobart mixer; a local place rebuilds and sells used.  I'm working with a 12qt in the rental kitchen I'm using now, and it is nowhere near large enough.

I need a bread slicer and used an old Oliver when I was working in the bakery years back.  The Omcan looks about the same and is much less expensive, but I can't find any reviews or commentary about them online.

If anyone has input on these items or other words of wisdom, please share!

Thanks,

Pam