Real artisan bread cannot be cooked in a convection or traditional "pizza" oven. The chef requires dual cooking temperatures (top and bottom), pre-heated steam injection, and a proofing box with humidity and temperature controls.
After months of looking, KoKo zeroed in on the German Wachtel oven. The Piccolo is a two tier, six tray, four zone pastry and bread oven operating with 3 phase 240 volt electricity. To feed the steam system, the oven is plumbed directly into the kitchen's water supply, and has a drain for collected steam water.
Shipped from Germany in three parts, the oven required a rigging company to unload and install through the back door of the bakery. Total weight is about 1,500 pounds.
As the bakery grows, new tiers can be added. At present, there is a taller tier for risen breads and taller items, and a shorter tier (about 8 inches) for pastries and other 'flat' items that bake better in that tighter space.
Any good bakery requires the right tools. The German Wachtel Piccolo serves as the foundation of the KoKo production system.