I am in the process of opening up a bakery, and I'm trying to decide between a deck oven and a revolving oven, like the Picard Revolution. We'll primarily be making bagels, kaiser rolls, and loaf breads, as well as some cakes, cookies, and other pastries. I've used revolving ovens before but only for cakes and viennoiserie, never breads and bagels, so I'm unsure how it would work for that. Any suggestions or advice?