Small Commercial Oven
I'm opening a small restaurant with a super tiny kitchen. I would like to sell bagels and some artisanal breads. Unfortunately, space is at an extreme premium. Does anyone have a suggestion as to an oven that could maximize output in a space that is 48" wide by about 30" deep? I could maybe squeeze this a few inches wider or deeper if I had to, but everything is tradeoffs. An oven like this:
would fit in the space and provide a ton of capacity, but no steam. I could probably live with that and make the occasional pizza to make myself feel better about it. But I'd rather have an oven that steams and seals. It can be either natural gas or electric. Natural gas is a little cheaper/easier to hook up in this case, but I could make anything work so long as its single phase power and no more than 240v. Should I just give up and switch to convection and do my best? I don't have any real experience going that way. I have an anova steam oven, but I never use it because my regular oven is bigger and it seems to work better.
Any thoughts?
Check out the Miwe Condo. From the spec sheet it, they have options that would fit in your space. For a lot less money, you could just cook in combo cookers in any type of oven. I have been surprised to see professionals do that.
The MIWE looks great. I'm going to start down that path and see where it leads.
The MIWE condo is awesome, but the power requirements are fairly difficult to meet in my area. Is there anything that can basically do the same thing as this in the same amount of space without requiring 3 phase power? Natural gas would be preferable.
Could I stack (2) Rofco B40 one on top of the other?
This is the only oven that I need & use other than the stove's oven!! It's very handy for lots of small things!
https://www.amazon.com/Oster-Convection-Capacity-Polished-Stainless/dp/B003Z34OME