Recent content by crispin

We are trying to dismantle our stacked Y600’s. I’m not there but the guys called and can’t budge the top oven. Stones are out. Are they bolted together? Thanks, C.

Thanks for all the response… An update: It’s not so much about who’s the boss as it is how limited we are with help and keeping a chef and making the mix work for everyone. My wife and the chef get along really well and they’ll work it out. I don’t have to tell you all how tough this business...

“They” is my wife and the chef. The chef is really good but as I said, he wouldn’t have pizza at all if he had it his way. There’s more… We don’t even have the luxury of having someone else make the dough, we’re the only show in town. Our town has 600 people in Winter and 12,000 in Summer. It’s...

I have a day job and my wife runs the restaurant. We have a great chef that doesn’t really like the pizza end of the business/kitchen. We’re in a resort town (Lake George, NY) that is quiet in Winter and jams in the summer. Our chef actually made dough this winter and our pizzas have never been...

Integraoligist: Fennel

quote=“pizza33”] Q1 how is a blodgett compared to bakers pride and would anyone recommend it (we make thin crust, ny pizza) Maybe look for my recent posts on this subject… It’s finially over for us and we bought a stack of cosmedicly damaged Y600’s for $10,000. You have to look at the BTU’s...

We are in a small summer resort town and will be open 1 year July 15th. We’re walking distance from the public beach on Lake George. Our business plan called for lunch but we never even attempted it. We have exceeded our conservative projections with hours of 4:00-midnight, which usually turns...

First off; those ovens rock!! (no pun intended) By the time I got there, our guys had baked their first pie. They were at 525F and had the vents closed. They had been slowly closing the vents to reduce top temperature and had a question for me… er, you. The pizzas were actually coming out...

I just spent two days home from my day job installing a stack of new Y600’s, a new 6 burner stove and a used Bakers Pride char grill (and doing a bunch of other stuff…). A note on used equipment: With the Y600’s, we took delivery of a used 6 burner Garland stove and the BP char grill. My wife...

newest edition Firehouse “Favorite” Carmalized peaches Carmalized onions Gorgonzola cheese Piled strip of SPRING MIX across the middle with balsomic vinigrette and toasted almonds It’s pizza and salad and very popular

Re: Special pizzas, Crew Pies, I’m bored and want something. NicksPizza: We also have a regular menu PESTO pizza: Garlic Pesto Raw 16-20’s cut in half (still look like shrimp) Goat cheese Sun dried tomatos 10"- $12 16"- $19

j_r0kk: After a fairly extensive search, this is what we found. Maybe this info could be useful to someone else. We were looking for big, high power decks so we limited our search to BP Y600’s and Blodgett 1060’s. There may be other large decks out there but we didn’t take much time to learn...

guest: No,but I am new to the restaurant business and why the hell did I do that? C.

We are about at the end of our rope trying to find good used deck ovens. We have finally found a decent deal on a new Y602(which is what we want/need). The money is making me nuts but our season is coming fast. Would you pay $11,000 for a new 602? Thanks people, you all have made some of our...

At 47.25" wide x 36" deep inside dimensions, can you get 6 “large” pizzas in an oven like this? At 16", simple math answers part of the question but I want to know if you really need a 1060 or Y600 at 60" inside width to handle 6 pies at once? Thanks in advance, C.