Recent content by Debbie

Yes, everyone can use a little humor on a Monday so chuckle away… I was cooking on a rack in the middle of the oven (electric deck oven, not a convection oven) on a brand new pan using as little oil as possible and trying to keep the cheese a nice light color!!! Once these “little” things were...

O.K. everyone… here’s what happened… At my wits end I call the electrician - oven is in GREAT working order. I then called my supplier who said I was indeed cooking incorrectly in this commercial oven and explained what I was doing wrong (trust me, you don’t want to know) AND I also called the...

I’m afraid that the pizza training week is out of the question for me as I am in Canada. Wonder if there is one here though? Yes the 55 year old oven needs to be replaced at some point but… I am still going to try to have an electrician take a look at it as soon as I can get one to come out...

o.k., so I will season the screen and try parchment paper before I make a final decision. Yes I was told when I purchased the oven that it needs to pre heat a minimum of 1 hour prior to baking the first pizza. A temp gauge is a good idea though.

Parchment paper sounds like a great idea! I am going to the restaurant in a couple of hours to try baking on a screen. Maybe tomorrow I can try the parchment. I was talking to a contractor type person this afternoon who said it could be the actual heating coils (or something like that) that may...

Yes, I understand what you are saying. I have always said that I appreciate ALL of the feedback to any questions that I ask so, thanks. I am having the oven checked. I don’t think it’s the crust at all. Now, if it turns out that it is NOT the oven I will be getting in touch with Otis A.S.A.P

Thanks for your support Cobblestone… I am nervous enough about opening without second guessing if I have enough experience to succeed. (And if I can get the darn crusts to cook all will be o.k. LOL)

I did actually try a screen when I was deciding which type to buy. The screen did not help. I could try it again since the fuses have been replaced though. I wonder if the restaurant supplier will take back 48 coupe pans??? So you all think I should be using screens regardless in a deck oven...

Well I have 3 1/2 weeks until my Sept 6th grand opening. We have spent the last few months rennovating our building and I finally have a full functioning kitchen. This past weekend I invited a bunch of people over for a “Fun, taste test kind of a day” It started out some what o.k… the pizzas...

Thank you all so much for sharing your thoughts and ideas! I found out I absolutely can not use vinyl tile (of any sort) and it’s was either one big long seemless sheet (or creating the seemless sheet by “welding” two pieces together - I can’t even explain that let alone DO IT!!) or it had to...

Thanks for all the info. I just called Home Depot to see about the VCT tile and they say restaurants use ceramic. If I remember correctly this is what the Health Inspector said a couple of months ago which is why I was thinking about ceramic to begin with. Gosh, there has been so much to think...

o.k., so you think one big roll of vinyl flooring would be the way to go? That would qualify for seamless right? I don’t really know why I was thinking it had to be ceramic. (On a side note - Kris - I am going to do my menu just on my computer for now too. Any tips there? I am strictly only...

We have plywood on the floor right now. (We really gutted the building and started from scratch)

Hi Kris, thanks for replying. Yes we are close and I am getting nervous like crazy!! I don’t even have a final menu yet! Regular tile? Do you mean linoleum? Sorry, I know I am probably asking dumb questions here but… I know that I need “seamless” flooring. What are my options?

Hi there, As some of you know we are rennovating an old building and getting ready for an August opening. Next week we are ready to do the kitchen floor. I have researched the internet a bit on how to install ceramic tile but if anyone has any suggestions (or warnings) I would love to hear it...