I am a part of an operation hoping to start up a bakery in Cleveland. Having done our preliminary research on equipment, the area, etc. we have begun choosing what machinery we'll be using. I was wondering if the fine people here would be able to answer a few questions I have about baking equipment:

1) What oven(s) would recommend for a bakery hoping to produce roughly 1000 loaves a day?

2) Would it be better to get one large oven/mixer etc. or multiple smaller ones? 

Please add any other advice you think may be of use. 

Thanks!