tag:blogger.com,1999:blog-9151015013036328998.post37119766946925794..comments2024-03-06T23:11:14.310+09:00Comments on A little shop in Tokyo: Oven researchStacey - A little shop in Tokyohttp://www.blogger.com/profile/15002335365177895985noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9151015013036328998.post-89814100286093724122013-08-23T10:56:11.403+09:002013-08-23T10:56:11.403+09:00Thanks for your reply. I still haven't decided...Thanks for your reply. I still haven't decided yet. It will be something to discuss with my baker when I find one. Im just trying to think outside the square. Try something that standard shops don't do and minimize my risks of going bankrupt. Once we have regular profit coming in then evaluate investing in better equipment. Not just for the ovens but for everything. The worst case scenario if the business can't make a profit, is to sell the equipment and cut your losses, reselling domestic equipment is much easier than commercial. The biggest costs are fit out, rent, labour and equipment. I have bought a shop that I will not loose on if I need to sell it, I can fit the premises out mainly myself so now it is just minimizing potential losses with labour and equipment I suppose. Maybe I and thinking too much about the worst case scenarioRyanhttps://www.blogger.com/profile/14228182969831046198noreply@blogger.comtag:blogger.com,1999:blog-9151015013036328998.post-58768111764305430362013-08-13T10:56:49.470+09:002013-08-13T10:56:49.470+09:00Interesting question, Ryan!
I gather that commer...Interesting question, Ryan! <br /><br />I gather that commercial ovens here are 200v rather than 100v, which will mean that high temperatures can be reached and sustained for longer (say the 250C needed for good crusts on bread) - my trusty home oven, which I love, can reach 250C but only for 15 minutes at a time.<br /><br />My home oven hasn't broken down on me yet, but as they aren't designed for heavy daily use, I wonder how it would fare in a shop situation. I also wonder if it would be much more expensive and wasteful electricity-wise to have a bank of mini ovens instead of one or two commercial ones - I'm afraid I don't know. I'm also unsure of repair costs, but if they are 2man each, probably the cheapest solution would be to buy another. A row of domestic machines would also be a headache for your staff to keep track of effectively, oh and to keep clean!<br /><br />The main thing that I imagine will make a difference for me is capacity - not having to bake things in multiple batches! (Grr)<br />If we compare the two, my home oven at 29 x 36 cm with one shelf has 1,044 square cm whereas the "small type" Garnet oven above is 43 x 34 cm x 4 shelves = 5,848 square cm of shelf space. <br />It would take 6 home ovens to match the internal capacity of one Garnet, but as you point out it would still be cheaper than 400,000 to do this. <br /><br />I think in the end it will depend on what you're planning to use them for - if you're making lots of bread all day then you'll ideally want reliable high-temp durable ovens with steam that have a large capacity to allow your bakers to output at scale. If you're only having a few cakes and dinner rolls once a day then maybe a couple of domestic ovens will get you by. <br /><br />Have a chat with some restaurant and cafe owners already in business and see what they recommend too.<br /><br />All the best!<br />Stacey - A little shop in Tokyohttps://www.blogger.com/profile/15002335365177895985noreply@blogger.comtag:blogger.com,1999:blog-9151015013036328998.post-21244641389686234552013-08-13T08:15:25.690+09:002013-08-13T08:15:25.690+09:00just a question from a complete novice. I am think...just a question from a complete novice. I am thinking about investing in a bakery/cafe. not running it myself. I am curious about ovens. as you stated here commercial ovens cost around 40man. I realize that they are much stronger than domestic ovens, but I was thinking about using domestic ovens for versatility, initial cost and repair cost. I could get 10 domestic ovens for around 20man, I could cook 10 completely different things at the same time, and if one breaks I still have 9 left and the business wont suffer. Commercial ovens cost 20 times what a domestic oven costs, but are they really 20 times stronger and more reliable? also what would it cost for an electrician to come and repair one of these?Ryanhttps://www.blogger.com/profile/14228182969831046198noreply@blogger.com