October 1, 2014 - 9:44am
Proofer combo unit or stand-alone proofer?
Hi everyone,
I just had a question for those of you who are more experienced with equipment. I am starting up a small bakery to make bread and was wondering if I should buy an oven with a built-in proofer or should I buy a separate stand-alone proofer? What are the pros and cons?
I'm looking at a six deck electric oven and get a separate proofer on the side but was wondering if the combo unit is worth getting instead. I'm basically going to be cooking baguettes.
Any thoughts or advice would be greatly appreciated thank you again for everyone's help.
Gerry
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Stand alone is better in my opinion.
Until the first product is done you cant do to much other work.
What I really love is the retarder proofer combo. Program it to go from one mode to another.
Carlton Brooks CEPC, CCE
I agree as I can't see why you would want to have a proofer-oven combo if you were going to make more than one round of bread. You proof the loaves, you bake them. Now your oven is 450 degrees hot. How are you going to proof a second set of dough? Or keep the dough at the right temperature now that you have to take it out of the proofer so you can bake?
Good point! I like the idea of having a proofer that I can just program and let the machine do the work.
Another thing I was wondering about is what type of maintenance do is large stone deck ovens require? I know the steam injection system needs to be cleaned at least twice a year and it's best to use distilled water to prevent mineral deposits. I will be going for an electric stone deck oven with a lift but I don't know how long the heating elements last or how much they are to replace.
Any advice or estimated maintenance costs would be greatly appreciated. This is my first time purchasing a large industrial oven and I really don't know what to expect.
thanks again to all of you.
I use a 4 deck Doyon oven. Top 3 decks are hearth style with steam. Bottom is a metal bottom with no steam.
I have a water filter on each chamber that is replaced once a year. I also have 2 loaders. My students use the oven at least 3 days a week with 3 to 4 bakes on those days. I have had the oven for 9 years and for what I do it matches my needs very well.
Let me know if you need other info and I can get it to you.
Carlton Brooks
bakery@evit.com