Hello,
I am in the midst of trying to expand my home bakery to meet a farmer's market demand. I currently bake 20-30 loaves a week out of my home oven. I want to increase baking capacity to 100 loafs a week, really 100 loaves in about 5-6 hours. Thus, bakes with ~20 loaves/bake.
My biggest challenge is oven choice. Currently, the leading plan is to install 2 double decker home ovens, for a total of 4 ovens, and outfit them with stones and replicate the faux-deck oven situation I've created using stones and lava rocks.
I don't have 3-phase so any commercial oven is out of the question.
Does anyone have and suggestions? Tips? Experience in this matter? Any advice will be greatly appreciated.
I just need to ask if gas is an option, and also point out that there are plenty of single phase commercial ovens available (although perhaps they are gas ovens).
I don't have gas at all in the house.
This might not work if you have no access to gas, but someone I know had a gas-heated brick oven built in his backyard. He steams with a pressure cooker that feeds from the bottom.
He services about 50 customers a week on a subscription basis. Sounds about the scale you're looking for.