Recent content by pepperoni

Chocolate calzone put chocolate pieces in a 9 inch base fold it over and brush with oil and sprinkle on sugar bake in conveyor oven and sprinkle with powdered sugar you can also use raspberries bluberries or mars bars

We had a similar problm about 12 years ago on our 1100 oven what the tech said was turn the timer up 5secs and the temp down 5degrees or maybe 10 degrees if your in america this worked for us hope it does for u 😃

have a good holiday mate u deserve it : 8)

Our solenoid valve in the lincoln II oven is broken and it has been 14 days and they havent fixed it I am in queensland Australia ,there is only one company in aus that has the contract for lincoln ,have called them 17 times but still waiting on the part they dont even know were the part is I...

Lately i have been noticing our lincoln impinger II is not going into the cool down mode usually 20 minutes and also when it is switched on it is making a clicking noise until it gets to 250 degrees celsius or it doesnt click if the kitchen is warm , any ideas guys, Thanx

the noise is pretty loud about every 1 second

thanks everyone for your help the problem is when the oven is getting up to temp.the noise is there when it gets to 220 dgrees celsius the noise goes away. thanks

Hi ,my lincoln impinger II is making a noise when it initially starts up like a clicking noise ,i think it is to do with the flame , any ideas to save me a call out fee . Thanks

Thanks for your great advice tom ,am trying a higher protein stronger flour and will tru tofind some gluten ,thanks for your help.

We make the dough at 2 Pm let sit in mix bowl till 3.30pm then roll into balls and then flatten out at 4p.m. after that we proof the dough for 30 minutes at room temp. and then put in the chiller, taking out when we need the pizza bases.We monitor the temp as well 26 degrees celsius for the...

Thats how we have been making the dough for the last 12 years, but recently it has been deflating a lot and seems flat not much jump in the oven, how long should i mix it for does this develop the gluten . Thanx

The dough seems to deflate after an hour out of cooler ,can anyone suggest anything to give it more rise and hold for longer.We make the dough and start selling it two hours to six hours later as pizzas. Yeast ADY 1.21% Sugar 2.14% Salt 1.85% OIL 5% Water 9 Litres Flour 14 KG Thanks 😃

We have 2 Lincoln Impinger II ovens with 18 inch belts and one oven which is 10 years old has trouble lighting, does anyone know how to fix this .Thanx

Yes we are Kneading the dough for about 10 minutes in our spiral mixer.

Water temp. is 20 degrees celsius.