These are neat ovens. Not a home baker machine obviously very commercial. They have 5 or 6 (maybe 8) revolving (up and away) surfaces for baking bread. Maybe 2x8 feet per surface. I think the surface is stone.
How does the heat work on these? Does each stone have its own gas burner? Is the heat the same, the entire time it's revolving?
How is steam sealed into a revolving oven like this? Since the stones revolve, it seems like it'd be hard to keep one chamber/stone full of steam for the usual 5 minutes or so without steaming the other stones later in the process.
I'm curious about these two things. Not that I'll ever own a Fish, but it's an interesting looking piece of equipment!