The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Steam injection oven and the need for Reverse Osmosis system

Ricko's picture

Steam injection oven and the need for Reverse Osmosis system

I was telling one of my restaurant friends how my dream would be to own a Doyon steam injection oven for my bread making. His comment was that with these types of ovens, you also need a Reverse Osmosis System in the water line. Seems that the impurities and hardness found in the water tend to build up scale quickly and clog the injectors. He has experienced this problem all too often.

Can any of you who own or operate a steam injection oven comment on this problem? Thank you!

SulaBlue's picture

I don't have a steam injection system - but I do have some seriously hard water. We laughingly refer to it as "The Water You Can Eat." The little screen on our faucets has to be taken out and cleaned now and then - and that's not nearly as fine as something that would be used for steam injection. I've also noticed that the inside of my oven is NASTY after just two attempts as spraying water in. My oven has always stayed very clean up until now, and now there's streaks where the sprayed water has dripped and the particulates in the water have baked on, just practically overnight. I can only imagine what would happen if I were regularly using a steam system without filtering the water.

Come to think of it, maybe my bread would be better if I used bottled water in the dough.