Small Commercial Oven
I'm opening a small restaurant with a super tiny kitchen. I would like to sell bagels and some artisanal breads. Unfortunately, space is at an extreme premium. Does anyone have a suggestion as to an oven that could maximize output in a space that is 48" wide by about 30" deep? I could maybe squeeze this a few inches wider or deeper if I had to, but everything is tradeoffs. An oven like this:
would fit in the space and provide a ton of capacity, but no steam. I could probably live with that and make the occasional pizza to make myself feel better about it. But I'd rather have an oven that steams and seals. It can be either natural gas or electric. Natural gas is a little cheaper/easier to hook up in this case, but I could make anything work so long as its single phase power and no more than 240v. Should I just give up and switch to convection and do my best? I don't have any real experience going that way. I have an anova steam oven, but I never use it because my regular oven is bigger and it seems to work better.