Storefront Bakeries... What Kind Of Oven Do You Have?

Business By Denelly666 Updated 1 Dec 2009 , 10:32pm by snarkybaker

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Denelly666 Posted 1 Dec 2009 , 11:19am
post #1 of 4

Am thinking of opening a store front bakery and wanted some suggestions on what type and size oven I would need to be putting in my plan. Any suggestions on resources for this type of equipment appreciated.

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jillmakescakes Posted 1 Dec 2009 , 3:21pm
post #2 of 4

We've got a Blodgett double stack convection oven. We typically fill it up and then some each week. Plan for bigger than you need so that you can grow into it.

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adven68 Posted 1 Dec 2009 , 8:19pm
post #3 of 4

I also just purchased a Blodgett....I only got a single and it's being delivered on saturday....can't wait!!!

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snarkybaker Posted 1 Dec 2009 , 10:32pm
post #4 of 4

we have double stacked blodgetts as well.

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