TGI_Germany
New member
Hello everybody,
like i told in my introducion-thread: we are moving to a bigger location.
Actually we are doing up to 4k in busy nights in an electric OEM brand (italy) double deck oven (24*36 in baking surface)
While electricity is ridiculousy expensive (0.29 € / kw/h) i want to switch to a gas fired one.
Here is a 36 * 24" oven called “huge”. So i decided to buy some equip in the U.S. where the good stuff comes from. I dont want to switch to conveyor. Customers here love the craftmanship operating the oven. They love to see the sweaty baker working hard for their handmade pie.
Here is what i have learned, read, studied…
Bakers Pride Y Series:
Pros: Powerful 120.000 BTU, adjustable top bottom heat balance (working well?), cheap
cons: probably more hotspots than Marsall
Marsal:
Pros: Powerful, less hotspots (really?? ), less turning, available in more designs
cons: no top bottom heat balance
Blodgett:
Same as PB ?
Woodstone?
They didn’t give me a quote. I expect them as expensive and to much “sigfried and roy.”
Any thoughts?
Whats important for us?
Actually we are bakin a thin crust pie in something what is called “pizzablech” like a pan. I don’t know why, but 95 % of german delco pizza shops do that. I want to get more real and bake on the hearth. Important is that i can ensure a well balanced controlled bake with less turnings as possible. Does the BP Adjustment bring the benefit it promises?
Reliability is not an issue at these ovens i read so far. They are mechanic workhorses.
Thanks in advance
like i told in my introducion-thread: we are moving to a bigger location.
Actually we are doing up to 4k in busy nights in an electric OEM brand (italy) double deck oven (24*36 in baking surface)
While electricity is ridiculousy expensive (0.29 € / kw/h) i want to switch to a gas fired one.
Here is a 36 * 24" oven called “huge”. So i decided to buy some equip in the U.S. where the good stuff comes from. I dont want to switch to conveyor. Customers here love the craftmanship operating the oven. They love to see the sweaty baker working hard for their handmade pie.
Here is what i have learned, read, studied…
Bakers Pride Y Series:
Pros: Powerful 120.000 BTU, adjustable top bottom heat balance (working well?), cheap
cons: probably more hotspots than Marsall
Marsal:
Pros: Powerful, less hotspots (really?? ), less turning, available in more designs
cons: no top bottom heat balance
Blodgett:
Same as PB ?
Woodstone?
They didn’t give me a quote. I expect them as expensive and to much “sigfried and roy.”
Any thoughts?
Whats important for us?
Actually we are bakin a thin crust pie in something what is called “pizzablech” like a pan. I don’t know why, but 95 % of german delco pizza shops do that. I want to get more real and bake on the hearth. Important is that i can ensure a well balanced controlled bake with less turnings as possible. Does the BP Adjustment bring the benefit it promises?
Reliability is not an issue at these ovens i read so far. They are mechanic workhorses.
Thanks in advance
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