October 5, 2020 - 5:20am
Shopping for a new bigger better deck oven
For the last several years, my bakery, Bread Obsession, has been baking in a 3 deck gas ABS steam oven. We are looking to expand and upgrade, so I am shopping for a new oven. Right now our capacity is between 60 and 90 loaves if all three decks are fully loaded at once - depending on loaf size. I would like to increase that by around 50%. I would also like a higher quality, lower maintenance oven. Any/all suggestions and also warnings welcome! Thank you.
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Just thought I'd say - Hi Varda!
I'll be traipsing along to see how your oven search unfolds...,
Best, Wild-Yeast
Hi. So far no recommendations. I saw that there is a new professional section (new from when I was a TFL regular anyhow) so I was hopeful. I was interested in a Minitube oven, but now I see that you can't set the temperature differently on different decks! Hope you are doing well!
Varda,
Meant to make a congratulatory mention of your website which I hadn't visited for awhile. Maintaining your sales network with fresh baked goods has to be a monument to your persistence.
Still wondering what happened to your quest for the perfect Borodinsky? Noticed it wasn't on your onsite bread menu...,
Best wishes for great good luck to you and your crew...,
Wild-Yeast
When we moved the bakery from my home kitchen to our commercial space, the Borodinsky became more and more unreliable. Somehow we just weren't able to make it consistently in the new space (or maybe with all the new bakers - I'm not sure which.) We just had to give it up. It was too complicated and costly to have it fail as often as it did. We got frequent requests for it for a few years after we stopped making it. Very sad!
Thank you for your good wishes.
Hey Varda,
I'm upgrading from my wood fired oven and have been considering the ABS 3 Deck Gas oven. Have you had a good experience? Did you consider the electric ABS oven?
Any feedback would be greatly appreciated.
Regards,
chris