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Advice on Ovens

post #1 of 9
Thread Starter 

We are in the process of developing an Artisanal Sandwich Shop and are trying to decide between a Convection or Deck/Pizza oven as the workhorse.

 

We will be finishing our own bread from a par baked product and want to make sure to get that crusty finish. We plan on using a rotisserie and smoker for our meats and will also have ovens below the range. 

 

Any thoughts would be appreciated :-)

post #2 of 9

What is your anticipated volume of business?

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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 9
Thread Starter 

Great question :-) Our current guess is about 150 covers a day

post #4 of 9

If the predominate use would be for bread, I would go with a deck oven.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 9
Thread Starter 

Ok this is the dilemma :-) As we are still in the planning stages we are wondering if we should eliminate a piece of equipment or not. Here is a summary of our plans and uses;

 

Rotisserie - We plan on marinating, brining or in various ways marinating meats overnight and then cooking them on the Rotisserie each day

 

Smoker - Our plan is to smoke our own bacon as well as certain other meats

 

Deck Oven - Of course we would use this for our breads but it can also be used for other things

 

Range/Ovens - We anticipate having double ovens under the range

 

So looking at this I am concerned that we might be planning too many different ovens? If yes, which should we eliminate and why?

post #6 of 9

I believe you stated that you are planning on using a par baked product, if this is correct then the deck oven could easily be viewed as overkill. You could still achieve the same crusty results you want in the double ovens beneath the range by using stones, bricks, tiles, etc. but that also raises a second question for me. If you are planning on a double oven, how many burners are you anticipating on the stove top?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 9
Thread Starter 

we had thought about that and the only thing we are thinking is that have g the deck/pizza oven might give us the ability to do some unique flat breads saw ell. We are thinking of this as an accompaniment to soups and salads, sort of a signature thing.

 

We are thinking 8-10 burners on top 

post #8 of 9

Hard to say without knowing your menu, etc but do you need 10 burners for what you are planning? How about a six burner with an oven underneath and a deck oven which would be a good call for flatbreads. God knows I love burners, I am a saute guy at heart and can never have enough burners, but it doesn't sound like you have a real need for a hard core saute setup.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 9
Thread Starter 

Thanks for the info, six burners will probably work. The only reason we though maybe more was because we will be making a lot of soups.

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