…now I just have to save for it…
I’ve been looking to get a dedicated oven for baking bread for well over a year now. It has been a bit frustrating using my regular ovens in my kitchen because as with most standard ovens, they’re built to vent steam. So no matter how much steam I create, it doesn’t seem to be enough.
You could say, “Why don’t you just use a Dutch oven? That’ll provide plenty of steam.” That is true, but you can’t bake baguettes or ciabatta in a Dutch oven. And no, I don’t want to get long loaf combo pans.
The first oven I looked at was the Rofco B40 oven. Great oven and there are lots of micro-bakeries like mine that use it. My only problem is that it doesn’t have built-in steam. You have to buy a separate steam tray that you place on the stone. That takes away valuable real estate from what is also a relatively small baking surface. Moreover, the B40 is almost $3300! It’s a bit pricey.
Another option I considered was the Nero 400. It has built-in steam and though compact, has a more conventional deck oven profile. But it’s something like $3500.
Enter the Tom Chandley Compacta Pico Plus. This is it for me! It has an 18″ X 30″ stone, built-in steam, runs on standard 220V (my house is wired for 220 already), and not only that, it’s modular, so I can stack them as my demand grows. And get this: The Pico Plus is only $2195 per unit. While it doesn’t give me the whole total capacity of the Rofco B40, the built-in steam allows me to use the whole stone! That’s such a selling point for me!
Not only that, I can bake full-size baguettes, which are 60cm standard. I can already do that in my home oven, but as I mentioned above, most domestic ovens are built to vent steam, and baguettes need LOTS of moisture in the first 10-15 minutes of the bake – probably more so than boules and batards.
A couple of months ago, I was going to pull the trigger on a Rofco B40. I’m so glad that I didn’t.
Hi – I am just curious if you ever purchased the Pico oven. I have been doing the research as you did and it looks like the Pico is the winner. But, there doesn’t seem to be much feedback on how this oven is working for folks.
Thanks in advance,
Haven’t purchased it yet, but I decided on it based on my research. The important thing for me is that the Pico+ stone is 30″ long which means I can make full-size baguettes. Plus, I can bake with steam without losing deck space. Though the Rofco B40 has three levels, in order to bake with steam, you have to place steaming tray on the decks.
Though there’s not much feedback on the oven, Chandley has been in the baking business since the ’40s, so it’s a trusted name.
Thank you so much, appreciate your response and further input.