Small Bakery Equipment Advice! Guidance Needed!
I'm upgrading from a cottage bakery to a small sized commercial bakery/cafe and need some serious equipment advice!
I need to use electric ovens in my new space, as there is no hood ventilation system. Also, it's part of a historic building and converting to phase 3 power is pretty much not an option (was quoted an insane number to do it).
I've been eyeing the Estella and Avancini spiral mixers from Webstaurant, that both operate on 1 phase and seem decent enough. Anyone have any experience with them?
I desperately need an oven solution... Does anyone know of an electric deck oven that operates in single phase and has steam injection? I don't want to install a phase converter as it could potentially mess with the oven and generally seems like an unreliable solution. I'd go the Rofco route, but they are sold out for like the next year. Help and guidance would be greatly appreciated!
Looking to bake 70-90% hydration country loafs, baguettes, and sandwich breads.
A HUGE preemptive thank you!