Miwe Condo Oven

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remuus on 25 Oct 2016 at 10:43

 

Hello i'm a french baker about to open a french Bakery.

I was thinking of buying a Miwe Condo 120x120cm so i can fit 20 baguettes (2 times 10) at a time in each baking chamber (Would like to have 4 chambers).

What do you think about this oven? Can you fill it with cold dough inside? Does it hold the heat, is it a real production oven?

Thanks for your answers!

Rémi

I worked on a Miwe condo oven for a year.  Liked working with it.  easy to use, programmed settings are nice, make for consistent results.  Most of our doughs were retarded overnight and baked from cold.  I'll put a link to another thread where a discussion of ovens occurred and I posted a few pictures from the bread we were making.  It is a good choice in oven if you ask me.

http://www.thefreshloaf.com/node/44790/commerical-oven-suggestions