No , but there is at least one article that suggests the idea that stones help temperature fluctations is not supported by his tests. Just in case that is why you were looking for a fully lined oven. https://genuineideas.com/ArticlesIndex/bakingStone.html
That study only tests a small home baking stone on a rack in a normal home oven. Commercial stone ovens are totally different.
The stone fills the entire deck surface
The stone is usually between 1 and 2 inches thick
the oven volume compared to the stone's volume is way smaller than a home oven. Most commercial stone ovens internal height is just large enough for bread, home ovens are cavernous.
Several issues with applying those conclusions to a commercial stone or even a Rofco style oven. Their own data actually shows at the 2hr point where you would start using a stone oven for baking, the insubstantial home stone in a domestic oven is showing less fluctuations.
Imagine what a massive stone with some real thermal mass would do to a much reduced oven volume. We all know the end of that spectrum is a fully fledged brick oven and those can ride their stable temperature gradient to cook for days. Brick oven temp curve
I am not, but I own a new Bongard Soleo with steam generators and it works extremely well. I was at IBIE in LV in September and can attest that Miwe, Polin, Empire Baking, and Doyon are all reputable brands as well. I highly recommend a steam option where available. In fact, I've never seen a commercial oven fully lined and so I'm trying to guess why that would be appealing, and all I can think to say is that I've been fully satisfied with my Bongard.
I think the bread dominated discussions of Rofco and other small stone ovens undersell what these can do in a domestic setting. For a home baker - bread takes time to get results but the biggest and easiest wins are in the biscuits and cakes and other smaller items.
Sure, great skill doesn't require great equipment, but for the rest of us, you realise how fundamentally equipment can change the quality of what you make.
P.S. thanks for the new vocabulary, hadn't come across 'aver' before.
No , but there is at least one article that suggests the idea that stones help temperature fluctations is not supported by his tests. Just in case that is why you were looking for a fully lined oven. https://genuineideas.com/ArticlesIndex/bakingStone.html
That study only tests a small home baking stone on a rack in a normal home oven. Commercial stone ovens are totally different.
Several issues with applying those conclusions to a commercial stone or even a Rofco style oven. Their own data actually shows at the 2hr point where you would start using a stone oven for baking, the insubstantial home stone in a domestic oven is showing less fluctuations.
Imagine what a massive stone with some real thermal mass would do to a much reduced oven volume. We all know the end of that spectrum is a fully fledged brick oven and those can ride their stable temperature gradient to cook for days. Brick oven temp curve
I have both a brick oven that I built and a commercial deck oven (Bongard Soleo), and I aver your statements.
I am not, but I own a new Bongard Soleo with steam generators and it works extremely well. I was at IBIE in LV in September and can attest that Miwe, Polin, Empire Baking, and Doyon are all reputable brands as well. I highly recommend a steam option where available. In fact, I've never seen a commercial oven fully lined and so I'm trying to guess why that would be appealing, and all I can think to say is that I've been fully satisfied with my Bongard.
WOW. That setup sounds like a dream.
I think the bread dominated discussions of Rofco and other small stone ovens undersell what these can do in a domestic setting. For a home baker - bread takes time to get results but the biggest and easiest wins are in the biscuits and cakes and other smaller items.
Sure, great skill doesn't require great equipment, but for the rest of us, you realise how fundamentally equipment can change the quality of what you make.
P.S. thanks for the new vocabulary, hadn't come across 'aver' before.
https://nfg.at/brotbackoefen-nbo-elektro-steinbackoefen-fleischbrat-und-spanferkeloefen/
Yes, thank you but I'm looking forward to finding some bigger brands that are widely available.