What kind of oven to purchase
We are in the process of looking for a replacement for our oven/range. We have some unique needs, and I would like to tap into the knowledge base from fellow bakers as to the kind of oven we should purchase.
We have a larger family (7 children). We need a gas oven. We have a small family bakery where we sell cookies, quick breads, and yeast breads 1-2 days a week. We would sell between 35-50 loaves of bread at a time. We live about 6,500 feet above sea level. We are missionaries who live outside the country where U.S. coding laws do not exist. We are currently in the States and plan to have a range shipped back to where we live.
Pretty much, we are trying to decide if we should buy a high-end, professional, residential model (36") such as a Wolf or a Thermador. Or, if we should cross the bridge to an industrial/commercial (also 36") model such as a Vulcan, American, or South Bend.
I would appreciate any and all advice or experiences you might want to share with us. Thank you in advance for your help.