August 4, 2011 - 8:43am
ovens
Hi everyone
I am looking to buy an oven to support my small bakery enterprise. I read about a ROFCO oven and got feedback from the weekend baker in holland about her oven.
I saw a few people write about this oven , has anyone in the UK or elsewhere any experience with this type of oven I would like to buy one as it seems ideal to fit into my tiny space.
Please help I am desparate.
Albert
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Hi Albert26
The cheapest (and smallest) ROFCO - the B10 was about 660GBP at the beginning of the year and carriage about 95GBP. The B20 was about 980GBP. Given that even the largest size they make - the B40 and B50 - are big enough for just 12 x 850g loaves (and only the B50 is annotated as "Possibility of continuous baking or baking with decreasing temperature") I would expect a new ROFCO that is suitable for a business venture (the B40 and B50 have 3 x 48cm sq baking surfaces) to cost a few thousand pounds.
Depending upon what space you have available you may find a second hand deck oven would be more suitable, or even a cheap new one eg: http://www.foodmc.co.uk/Products/1171-electric-deck-oven-yxd-40k.aspx but I am not sure if it is "high crown". It is, however, "professional" and as such will require a 3 phase electricity supply :( .
Just some thoughts - you could always build a wood fired oven in your garden.
Best Wishes
Ruralidle
Thanks Andy. I had the same thought about a wood fired oven. I live in a block of flats balcony is hardly sufficient. my thoughts was the rofco because it appers to most functional, for elctrical supply, the deck oven you send is very nice and the price is a dream. I will think about it and make enquiries on Monday to see if it is high crown etc and get the correct inside dimension.
Your advice means the world to me thank you
Albert
Andy is ananda I am Richard.
In your situation I think a ROFCO would probably be the best.
I have considered one but as I have an AGA I can quite easily manage the quantities that we need as a family at the moment, except when the weather is too hot to keep the Aga on! It became clear at the TFL course that the thermal mass of the Aga is a great benefit when baking artisan-style breads that require a high temperature. I live in the country on the Shropshire/Staffordshire border and I am seriously considering a wfo - but first I have to convince those consumate bureaucrats, the local town planners.
Good luck with your venture
Richard (Ruralidle)
Hi Richard , thank you to both you and Andy I confused the two of you. I think your advice is great. I looked at the oven you sent I will call the people tommorow and ask more questions.
I have on the other hand fell in love with the pictures and idea of a rofco oven. the weekend baker in Holland gave a very good review of the oven.
The cost is £2500 approxamately to ship to Birmingham.
I am afraid that the cost will be too high for the project. I am working on a £5000 budget to include all I may need to set up a micro business of this sort.The rofc will blow half that.
Anyrate the idea is to sell about 100 laves a week until I can grow the business . I hope that in a years time I will have built up the business to easily do 200 loaves per week.
I do also plan to bake 3 days a week and work part time to supplement my income at this stage if I can find a decent job.
I sometimes think I am off my trolley to begin a venture like this at this time, but nothing ventured nothing gained and also I must become proactive and creative I cannot stay in my current situation too long.
Do write back if you need to know more and I will give you more information. thanks again
Albert
Hi Bertie26
I have sent you a pm with some course details - it is more expensive than the TFL course but covers more than just baking.
Richard
Hi Albert ,
Did you open your bakery?