Thank you for uploading a video review of this oven! Same as you I have been looking for ovens for a micro bakery, and I found this one as an alternative to Rofco, Rackmaster, Nero I'm a new subscriber, I also want to make fresh bread for a future eatery that I want to open, Thanks!
Thank you so much Rogelio, I much appreciate your feedback, and I hope that your idea of business will come to fruition and you'd be very happy and succesful.
Hello, thank you for the video! I have had my pico plus for well over a year now and love it as well. I just do homebaking so I don't sell anything, however I have a question on temps/steam. I don't recall getting a manual as the one you had shown. I just got information from a group on FB. I find that my breads rise so well, very tasty, the starter is strong and proofing is good along with shaping, however my crusts are usually too thick/chewy for my free form breads and bagels and ciabatta. I am not sure if I am steaming enough (20 minutes) and what are the best temperatures because I don't bake a numerous bread loaves at the same time. How do you gauge that?
I recently purchased two pico plus ovens and getting ready for my first bake but I couldn’t find info about turning it on the for the first time? I know usually with new appliances it’s recommended to let them run for awhile before, did you do this? Thanks! Great vid
Hi Cassie, actually that's a very important point, I've burned it at 230⁰C for at least 2 hours and then left the door open for the all night to get rid of the grease and plastic smell.
@lisawelsh691 hi, I used wood ply from bunnings. Here is the video for you that I made to show people how to make it compliant with food regulations. ua-cam.com/video/r9inkgKSZog/v-deo.htmlsi=M_rEdwQtQA9KMuOm
In Australia I paid $3600 AUD, you can ask the direct supplier in the nation where you are. I believe that if you contact the Chandleys family on Instagram they will be able to guide you towards the right distributor
Hey Nathan, it works on house power, so I'd say it would work on 110V, but I'm not an expert. The only difference from any other appliance in Australia is a 15 ampere plug ans socket necessary.
Thank you. Seriously considering this little workhorse. Looks very well engineered.
Thank for the review, I apreciate it. It's good to find indepent reviewers, and I was strugling to find them with this one. Cheers
Thank you for taking the time to watch it. I'm loving this oven
Thanks for this. Just received mine and starting to test it. Would be great if you could do detailed videos on the different bakes.
I will definitely do that for you. What kind of bakes would you like to see at the earliest?
Got mine all installed and just waiting to get started!
Wow, that's amazing. I hope you'll like it as much as I'm liking mine
Thank you for uploading a video review of this oven!
Same as you I have been looking for ovens for a micro bakery, and I found this one as an alternative to Rofco, Rackmaster, Nero
I'm a new subscriber, I also want to make fresh bread for a future eatery that I want to open,
Thanks!
Thank you so much Rogelio, I much appreciate your feedback, and I hope that your idea of business will come to fruition and you'd be very happy and succesful.
@@nastikitchen Oh that was a fast reply from "down under" he he
Congrats on shipping your first loafs
@@rogeroga thank you so much
Thank you🎉
Hello, thank you for the video! I have had my pico plus for well over a year now and love it as well. I just do homebaking so I don't sell anything, however I have a question on temps/steam. I don't recall getting a manual as the one you had shown. I just got information from a group on FB. I find that my breads rise so well, very tasty, the starter is strong and proofing is good along with shaping, however my crusts are usually too thick/chewy for my free form breads and bagels and ciabatta. I am not sure if I am steaming enough (20 minutes) and what are the best temperatures because I don't bake a numerous bread loaves at the same time. How do you gauge that?
I recently purchased two pico plus ovens and getting ready for my first bake but I couldn’t find info about turning it on the for the first time? I know usually with new appliances it’s recommended to let them run for awhile before, did you do this? Thanks! Great vid
Hi Cassie, actually that's a very important point, I've burned it at 230⁰C for at least 2 hours and then left the door open for the all night to get rid of the grease and plastic smell.
Thanks for sharing, where can I buy one? I am in the U.S.
I'm sure that the company that sells them in the US is called brook food
What is the wood u use to transfer dough into the oven, i also bought this oven & live in qld
@lisawelsh691 hi, I used wood ply from bunnings. Here is the video for you that I made to show people how to make it compliant with food regulations. ua-cam.com/video/r9inkgKSZog/v-deo.htmlsi=M_rEdwQtQA9KMuOm
Hello.How much does it cost?.i m in a euro zone great review
In Australia I paid $3600 AUD, you can ask the direct supplier in the nation where you are.
I believe that if you contact the Chandleys family on Instagram they will be able to guide you towards the right distributor
Hi! Do you have any exhaust vent system you need to use with the oven?
I have actually added a Exhaust fan yes. Just because I don't want the room to be to hot and steamy.
Great review. How much was the oven in aus?
Thank you for the feedback, the oven was $3860, about that
Is it 110 or 220 volt?
Hey Nathan, it works on house power, so I'd say it would work on 110V, but I'm not an expert. The only difference from any other appliance in Australia is a 15 ampere plug ans socket necessary.
@@nastikitchen ok not sure what that means
Thanks for the response 🙏
So it’s a « regular » plug, but you need your wall plug to sustain 15amps basically?
@@nathangouy8861 exactly right
Yes exactly right