just wondered if anyone has ever tried this…if not, wanted to offer the idea to those looking for something new.
Use Franks buffalo sauce mixed with ranch dressing for your base, add grilled chicken chunks and top with your cheese. EXCELLENT!
Re: LINCOLN 1450 CONVEYOR TIME & TEMPS…& FINGER C
Thanks for the info Tom, i’ll check those out. I had a chance to cover fingers with tin foil yesterday and was amazed at how well it worked. I plan on changing my finger configuration this week to the following: top left to right half open...
Re: LINCOLN 1450 CONVEYOR TIME & TEMPS…& FINGER C
thanks Tom - I saw a post from a long time ago on this…from you. You had mentioned that you used aluminum foil to cover fingers in a pinch. I’m experimenting with that right now…will let you know how it works out.
Thanks!
CURIOUS AS TO WHAT TEMPERATURE AND BELT SPEED PEOPLE ARE USING WITH THESE OVENS…ANY FEEDBACK IS GREATLY APPRECIATED!
ALSO, WHAT KIND OF FINGER CONFIGURATIONS ARE PEOPLE USING?? I HAVE A THIN CRUST PIZZA
Tom - while i’ve got you on here i need to pick your brain a bit about our dough also. We don’t make our own, we have a local company make it for us and it’s delivered in 5 gallon buckets. Being VERY new to this business we’re trying to learn more about proofing etc… Any suggestions as to how...
George,
I did have a food service company come and test my oven to be sure the temperature was correct and it tested out ok. I read somewhere on here that i should have lower velocity fingers on the top…it seems that when i try running a pizza through for 6 - 6.5 minutes it burns the toppings...
i have a 32" Lincoln Conveyor Oven that doesn’t seem to cook right no matter what belt speed or temperature we set it at. I think the finger configuration is set up wrong…1508’s all across the bottom and on the top (left to right) 1508 - 1508 - 1530 - 1508. For now, we are rolling out the pizza...
