BTUs and convection ovens

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Hi. I’m getting started with a small bagel bakery business. I’m not quite ready for a rotating deck oven so I’m going to purchase a gas convection double deck. Can anyone tell me what type of BTUs I should look for in each oven? I am aware of the concept of “recovery time“ and would hate to purchase a workhorse oven with too low a BTU rating. Any thoughts? TIA
 
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Gas or electric.
Personally I would go used, the mkt is flooded with good used equipment lately.
$15K gas new vs $1000 gas used, not a tough decision there.
.
Used elec costs more but you save $2K+ on the plumbers bill.
Further savings on elec because it doesn't require exhaust or hood.
I worked with both, elec preheats a lot faster than gas.

gas new, nuts.

elec used, nice

gas used, also nice
 
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Aim for around 30,000 to 50,000 BTUs per deck. This range should provide a good balance for baking efficiency and recovery time.
 

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