Recent content by sspizza

So the way I understand it, the concensus here is that the Middleby, Edge, XLT, and Advantec ovens are all good ovens. None of these ovens can be directly vented out, so they must have hoods, right? Throwing price out what criteria would you use to select a new oven? Sevice Parts availability...

This oven that I inherited is set for 430 and 8:00. The bottom has all 4 of the fingers that came with the oven (Middleby Marshall). The top has only 1 finger and that one has only 3 lines of holes in it and I still blocked off one row to get it from burning the top. I bake on Lloyd Pans. I use...

I am thinking about replacing my deck oven that I’ve been using for 26 years with a conveyor oven. I am not totally sold on this yet but here’s my thinking. I no longer can find good staff that can be trusted baking with the deck. I need more capacity. On the other side. I have a conveyor at...

I am currently using both US Foods and RDP and find both of them great to work with. The delivery drivers are great, the salesmen are knowlegeable and work hard for us. I would have a hard time picking one over the other right now.

We’ve been selling breakfast pizzas for over 20 yrs. We mix eggs and a monterey jack-cheddar blend together and spread it on crust. We top it with choice of bacon. sausage, ham, or veggies. We brush butter on crust after it’s done. We sell by the slice and special orders. This spring we did...

I just bought an existing store with a MM p200 oven in it. For the past 25 years I have used a deck oven and I have very little knowledge about conveyors. I had a service tech come out and he set the oven to 385 for 8:20 min. The cheese get too brown on top and the bottom is too lite. The pizza...

Mr Mills, Thank You for your help. I totally agree that I will trade this oven in for an XLT down the road. I have been researching conveyor ovens and agree that the XLT is the one I want; however, right now I’m stuck with my MM because I am leasing the store for a year to see if this is a good...

Thanks for the info but what do you mean by a lightning finger and the other one? I assume full finger mean max heat, is that correct? What is the purpose of these? Thanks

I am currently purchasing a closed down store with a Middleby Marshall oven. I have never used a conveyor oven and although I am planning on keeping it I do have a few questions: What kind of pans do I buy for this oven? I currently sell a pan pizza of normal thickness. Do I buy anodized pans...

I think the brand of cheese would make a difference too. I doubt if anybody can get Grande for 25 or 36 cents above block.

How does a business with a wood burning oven deal with the smoke issue? With all the environmental concerns I was just wondering how they get around it.

I will be taking a vacation next week and will be driving throughout areas of the western states. Does anybody have a recommendation of some good places to get pizza. The towns that I will be traveling through are: Cody, Wy Jackson, Wy Colorado Springs Denver thanks for you input. I alway try...

Do any of you know what six cheeses they use on their new 6 cheese pizza? Do any of you make a similiar pizza and if you do what cheeses do you use?

I want to know how much I’m paying more than others. I use Stansilaus Tomato Magic (I pay 21.05) and Saporito(I pay 23.67). Just curious. I buy from sysco

Full Strength - 50# - $14.95