Search results

So, I am now swimming in the brand new world of mixers the size of motorcycles. My P660 is in good shape, getting a kitchen expanded around it, and needs to attachments. It came with the hook and I got a used pelican head. Dough and cheese taken care of. Now I need to explore the flat paddle...

The Fat Boy: Think of it like stopping a car on a painted line on a road: tender, fuller developed dough. The big Planetary Mixers move relatively slowly, and you don’t have a ton of momentum to stop. The VCM is spinning so much faster that it is more like a starting a sports car 1/3 the...

I hear everyone out their about nuisance and “constricting staff” with weighing. I do, and lived that life for 7 years. It will make more sense in a smaller market like mine, but let me offer another viewpoint for themarkets that get bigger and bigger. There is ZERO. I think I need to clarify...

Most people remember, but it bears saying: it is almost more important to praise/reinforce the DESIRED behaviors than hammering incorrect. Hammering and hammering mistakes does not teach correct behaviors; it highlights the problem. Spend more time highlighting the high end and stellar...

this is more along the lines of what I was suggesting. Sure it is pricy, but a little research might find more options. PS make sure you DO NOT cut on these jewels, and use aluminum bladed servers to avoid scratching the polished surfaces http://www.webstaurantstore.com/18-roun … T1801.html...

I also recommend staying with metal/aluminum if you can . . . weight is big deal when you get that large in chinawares. There are very nice decorative metal platters that can be had for not an arm and leg. You can look as well as I, but I’ll give a go at George’s site as well as my own look.

Thank you all for your kind words. George Mills You are quite welcome and deserving of the praise.

I wanted to share some of my happiness at finding a good mixer at long last. Some of you counselled patience, and it paid off. I sweated and poured over list and listing of used mixers all over the place. I finally found a liquidation auction of a Johnny’s NY Style here in Atlanta (1.5 hour...

www.gotprint.com has 6"x9" same specs as you listed for $271.40 for 5K . . . plus shipping costs. That’s $75 from CA to GA . . . so gross total is about the same and you get to work with a local guy on the project. that’s my goto cheap print source.

George Mills: WAG: could it be a low volume gas leak that gradually fills the fire box? Just a thought. Tech idea sounds good from the equipment master.

PizzaAl: My mind automatically converts when I read this forum “butter” to “liquid margarine”. For many, it is shorthand, and won’t confuse the cooks since there is often no real butter in the shop. You have a couple choices, really for form: bake as a pizza or other shaped dough with the...

I got at mine through the cabinet. Just below the bin inserts in the back, there are probably screws that you take out and the cover lifts off. Think a vertical radiator inside the back wall. There is where I found the one on my older unit, possibly same arrangement on yours.

Thought I would toss in cooler ratings for the conversation. I have found that the glass slide-door boxes are rated as merchandisers: selling prepackaged foods ina retail setting with relatively less door opening than a kitchen. They have a different funtional rating code than the solid door...

I have a pair of y600 ovens, and the customer service company for BP cannot give me any idea when they were manufactured based on the serial numbers. I know they are vintage, and the company could not even tell me how far back the database tracks. Not so helpful . . . so I am asking if anyone...

It will work the same, but you need ot run the same set of tests with smaller weights of dough on your 12" pie. Think 8, 10 & 12 ounces and see if one of them is what you want. Add that to the formula to get your dough load for the 12" thin pie . . . translate to the 9" and 16" pies. Or whatever...

Tom, I typed my High School senior research paper on an Underwood manual. I even remembering remarking in college that this “mouse” thing will never go anywhere . . . :lol: My Excel bit is about lazy . . . I hate having to the the math over and over when I can type it out once and is...

Once you get the original math sorted out, you can use Excel or any other spreadsheet to automatically figure the other sizes. It makes adding a size or changing the dough load an absolute SNAP when all you gotta add is the diameter . . . or the dough weight for figuring new loads.

It does appear that POSSOS does resell/dealer for Future POS. I hope that helps someone trying to help the OP.

I inventory the day before each delivery so I can put in orders that afternoon. Inventory either end of night Wednesaday or Thursday morning so I can place order Thurs for Friday drop. That way I am seeing the inventory twice a week and see when I need those odd things only order every couple...

I believe that a free dessert could motivate existing customers to an additional action that month . . . a customer gives you one additional sale that month based on the offer and the ticket minus food+marketing cost is arguably pure profit, regardless how much the dessert costs. It is bonus...