Pompeii sizes of commercial ovens?
I see lots of pizzaholics building the Pompeii for their personal use, and some commercial uses of this style. I'm curious who here and how many people use this style for commercial baking?
I'm curious how big is the largest size pompeii that has been built that is in current use?
I'm interested in building a commercial use oven and have looked at various sizes, and styles. I'm focused on bread with a goal of 200 loaves per firing.
I have some idea as to the size I would like but would like to hear of others experiences about size and frequency of use.
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