With a skilled oven tender, what kind of production can one expect on a deck oven?
I’m looking at a Baker’s Pride y602 double stack with a 36” by 60” deck and 120k BTUs. I am wondering what kind of output it can reach of 16” pies during peak busy periods, accounting for recovery time.
Should I figure using half of each deck at a time and rotating back and forth as a best case scenario to maintain consistency and quality? Is that too conservative? Not conservative enough?
Any insight is much appreciated!