kahlan
Shy Member
Posts: 26 
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Post by kahlan on Aug 14, 2015 3:41:51 GMT
This is a long shot, but I've seen the peas come up with some pretty obscure stuff in the past. My sister has a small restaurant/bakery. She rents the building, the bakery equipment is all old and missing things (like 2 commercial mixers with no bowls/paddles). Her biggest bakery item is fresh bread, but there's only so much she can do by hand. There is this big ass old commercial oven, but there is no instruction manual for it. I contacted the company that made it, and because of it's age they don't have any manuals online...which is to be expected. According to them the oven is over 40 years old, but the kicker is that they will pull the records from the archives for the low, low price of $500! They say that's the price for the "engineering time to pull the records". yeahhhh, that's not gonna happen. No way that is anywhere near affordable. So far my usual google-fu skills have failed me at finding even the smallest bit of useful information. My question for the peas is, does anyone have any clue on how to find a user manual for an obsolete, outdated bakery oven? It's a Despatch Baker Boy revolving 5 rack oven, style bb-20-5-74. Fresh bread and donuts to the pea who comes up with this one!  |
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Post by mlynn on Aug 14, 2015 4:18:52 GMT
has she tried talking to prior tenants? They may be able to coach her in its use.
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Post by mlynn on Aug 14, 2015 4:37:46 GMT
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Post by 950nancy on Aug 14, 2015 4:39:16 GMT
What about finding a baking forum somewhere?
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Why
Drama Llama
Posts: 6,168
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Post by Why on Aug 14, 2015 4:43:44 GMT
Wow, only 40 years old. I am pretty sure I have sheets older than that. I would guess there are a lot of those out there still in use. I agree there may be a forum that could help you. Try Googling professional bakers forums. |
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Post by jenr on Aug 14, 2015 15:44:20 GMT
I'm a foodservice architect. Let me see what I can do for you! I have to do this kind of thing all the time.
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Post by jenr on Aug 14, 2015 15:56:10 GMT
Wow...that is an obscure oven. I am striking out, but I will try to call some of my oven sales reps this afternoon and see if they can help. I know how frustrating it can be for people when they have an old piece of equipment and need some info on it. Also, that is rude of Despatch to charge $500 for that. It surely can't take very long to find an old manual.
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Post by anxiousmom on Aug 14, 2015 17:56:49 GMT
I'm a foodservice architect. Let me see what I can do for you! I have to do this kind of thing all the time. Kind of off topic, but what is a foodservice architect? I have not heard of this and am really interested in knowing what it entails! And, how you ended up doing such a thing?  |
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Post by jenr on Aug 15, 2015 1:08:11 GMT
It means I design all different types of foodservice facilities, from restaurants to prison kitchens, to college dining rooms, to fast food restaurants, hospitals, etc. Although I'm an architect by schooling, being this type of consultant means I'm hired by other architects who don't want to have to learn all about foodservice equipment. It's a fun specialty, I think  I ended up doing this purely by accident -- I needed a job after college, got hired at a firm who specialized in foodservice consulting, and by default ended up being the one who worked on those projects. (My firm also does "regular" architecture). Kahlan, I am really sorry, I had no luck at all finding information for you today. I called a couple oven companies who have been around for a long time, but they weren't able to help. I hope your sister can find someone who can! |
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Post by anxiousmom on Aug 15, 2015 1:24:38 GMT
It means I design all different types of foodservice facilities, from restaurants to prison kitchens, to college dining rooms, to fast food restaurants, hospitals, etc. Although I'm an architect by schooling, being this type of consultant means I'm hired by other architects who don't want to have to learn all about foodservice equipment. It's a fun specialty, I think I ended up doing this purely by accident -- I needed a job after college, got hired at a firm who specialized in foodservice consulting, and by default ended up being the one who worked on those projects. (My firm also does "regular" architecture). Kahlan, I am really sorry, I had no luck at all finding information for you today. I called a couple oven companies who have been around for a long time, but they weren't able to help. I hope your sister can find someone who can! Very interesting! I started off in architecture classes and learned very quickly that it was not the discipline for me. I am completely fascinated with it, but only as a spectator.  It's a pretty cool specialty for sure! Thanks for teaching me something new today! |
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