Recent content by PizzaDC

I am looking after myself and other pizza owner like me not the interest of Pizza Oven Companies. So I am sharing the information that based on my research. I never used one Rotoflex but I have seen it and had pizza, It was good crisp pizza. What did I hear: I researched it here in Think Tank...

I called Dino from Veroforne, than he hooked me up with Mario from “Threebrotherspizza”. I just came from there, their 3 newest locations using Veroforne. He said he used Bakerspride, blodget, Biro, Conveyor belt in last 35 years. I asked him to see for their new locations he is going to use...

Pizza of the Month: I am going to check it out Veroforno ovens from www.threebrotherspizza.com and see what happens. I will let you guys know.

Verofone Ovens? I have to check it out in pizza show but they are too new. Verofeno owner has pizza restaurant and i checked it out on yelp and other review sites and didn’t recive much good feedback for their pizza. Paul nice to talking with you again. I probably know the the guy you are...

Wow! "6,8,10 double decks? Thats just blows me away. They must be doing crazy numbers. That is unbeliavable. Yes, you are right most of the places and friend that I have uses Blodgett that resides at NJ, NY area. I guess chains uses Marsal Sons Oven because you don’t need to rotate the pizza...

I worked for a pizza shop that used deck ovens but I can almost say i never used deck oven. Space I am looking at is big enough. Almost 2500sq I know I want deck oven for sure but not sure which one will be the best for High volume NY style pizza concept.

54 views no response. Should I lower the weekly sales to $15K or whatever your sales might be. Can you guys recomend any Deck oven?

Looking for dependable high volume deck ovens for NY style pizza concept. 150 to 200 18†Pies per hour. I am working on a new concept that will sell mainly slice and whole pies. I really don’t want to hear about how good is the conveyor. I used conveyor my previous pizza shops. I am not new...