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Thread Starter 



I am looking for a new deck oven for a new bakery in Houston, TX. We will be baking artisan bread, mainly European style made from scratch with rich crust, long fermentation process for flavor and smell. Also we will be producing pastries.


We have as initial step to start producing between 60-100 1 pound loaves at the time, I imagine there are several options in configurations and room to growth. I appreciate your professional advice about electric or gas, model options, better configuration for future growth.


When I go further in my evaluation of equipment, what you consider are the key factors to weighted in the overall evaluation.


If you have positive experience with a particular one I appreciate your information.


Thank you in advance for your time. :)