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Indirect Fired Brick Bread Ovens

 

Date: Wed, Jul 13, 2016 at 7:11 PM
Subject: Pottstown bakery
To: Norbert Senf <norbert.senf@gmail.com>

The history former Prince’s bakery of Pottstown PA can be traced back to 1870 when Adolph and Marcus Printz of Bodagny, Hungary arrived in America.
The brothers opened a meat market and a grocery store which was expanded in 1926 to include bakery operations. The expansion included Peerless and Readco mixers, a sixteen rack proofer, and side by side Duhrkop brick ovens. The indirect fire ovens were originally coal fired later converted to oil burners. Marcus Prince’s eight children operated the bakery business to produce sour rye, white bread, rolls and sweet goods.
In 1996 Ed Sides, a bakery equipment specialist, and his fiancé purchased the property as a small family business.  Update, August 9, 2017:  The property has recently sold, and the oven is expected to be in production again.






Each of the two ovens has a hearth area of approx. 10' X 12'


Ovens were originally coal fired and then converted to oil


Flames exit the firebox at the rear, and do not go through the bake chamber.
The oven is heated through the floor. Baking temperature was approx. 400 F.














Mixing Room




information on Heat-Kit masonry heater systems

Heat-Kit GalleryThe Brick Bake Oven Page - most popular spot on this siteBrick Oven
Page

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current and recent masonry heater projectsCurrent
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This page last updated on August 9, 2017
This page created on July 13, 2016

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