Rofco or Deck oven with Steam for small farm store bakery?
We run a local community co-op from our little homestead where I bake for the members a specialty gluten free sourdough bread. I want to add to what we can currently bake and have also been asked to be a part of a local farmers market, but not sure if I want to go with the Rofco or a used deck oven?
We live just north of Toronto, so getting a Rofco means shipping to friends in the US and going to pick it up as I don’t see a place that sells them and used is non-exsistant from what I can see. The upside to the Rofco is that I can see me baking in this even when I’m no longer doing the co-op or farmers market.
I can pick up a used deck oven for a great price that is 4 decks and has steam in top two, it is just bigger then I really need.
Anyone baked on both and have insights or thoughts?