Ovens for start-up bakery
Experienced home bakers looking to commercialize a bit. Focus will be mostly hearth breads and some pan breads and buns and such. Production will be fairly small to start. Trying to keep capital investment lower at this point. Previous commercial wood-fired hearth baking experience, but no space for a WFO this time.
Anyway, we need some ovens.
Options:
-Stackable pizza deck ovens with added stone deck liners -- hard to find built-in steam injection, easy enough to improvise non-pressurized steaming or hand-spritzing. These are cheap used. Electric is easier to find than gas, but both are possibilities. Concerned about too-small deck heights for tall hearth loaves, especially for electric elements.
-Tall convection ovens with heavy stones on each level (Fibrament or similar) -- can get one or two of these very cheap used. Steam with lava rock pans or similar -- not ideal. Would use convection-off mode for steam phase.
-$$ lightly used proper taller-decked steam-injected deck ovens intended for bread. REVENT 649 (4 pans/~24-32 loaves) or similar seems to be common on the used market.
Thoughts? Ideas? Concerns?