I started working at a bakery that has two Moffat E32ms ovens and we are wanting to start baking some artisan/hearth style loaves in them. I have two issues that I need help solving
1. How to create a “hearth” floor in the oven. One oven is a six rack and the other is a four. I would like to maximize production and I think I can use at least two levels in each oven because of the height of my bread will prevent me from using more. Does anyone know of a stone that is a full sheet size? The two ideas I have is to either use a slightly smaller stone that I have and put it on a sheet pan and then put that in the oven, but I will loose a few inches of bake size which I foresee limiting production. The other option is to purchase pizza tiles and cut them to size and then put them on a full sheet pan to get a few more inches of usable space. This option will require a bit more work, but could be worth it in the long run. Any ideas of what I should do?
2. The ovens have a built in steam injection system, but there is no accessible water to hookup to the ovens. I will either just do the pan on the bottom and manually pour in water, use a agriculture pump sprayer, or purchase a steam bar from Rofco or similar manufacturers to put in. The steam bars are a bit pricey and I’ve never used one before, are they worth the price?
Thank you in advance for all the advice and help!
This may be an option. Go to a stone countertop fabricator and see if they have remnants that can be cut to size. I'm a home baker but had a 3/4 inch thick granite baking deck cut to size for US $20 about 5 years ago. Other than some minor discoloration, the polished stone top is still in fine shape.
I ensured that there was an inch or more space between the stone and each of the oven walls and door to allow for free flow of air, steam and heat.
Great idea! There are several fabricators in my area. Seems like a perfect solution!