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EZ Kwip seems to be an equipment refurbisher and reseller. Their website, www.ezkwip.com, of course shows all sorts of equipment for sale and already sold. No surprises. anyone ever deal with these guys? I am looking at a couple things from them and am doing some due diligence to avoid the...

I am a GotPrint fan since I design most all my own stuff. Gang run pinters are no frills and fast, but if you need exact color matching for your branding, then it’s not your best bet. they get in the neighborhood, but charge more for exact coloring. I have bought all my print assets from...

. . . . and set to take SNAP cards (EBT food stamps)

my only experience with the company is their posting ‘stealth’ ads on Craigs List and not identifying themselves when I called. I expect a serious big time company would want me to know who they are.

jollypizza: I’d suggest getting intimately familiar with all the baffles in the oven. You have the inside baffles that can increase the cook speed, then the manual knobs can be pulled out to make the tops cooks quicker. Basically, if you can increase the hot airflow into the bake compartment...

Loaning cash is a risk that can backfire hard. It can create hard feelings if you loan to one and not another . . . what happens when the employee defaults . . . what do you do the second time, the third, the fourth - you just kick the can down the road and have to shut it down eventually. One...

Carbon Monoxide . . . smoke . . . smoke . . . grease vapors . . . if not vented, you will definitely get build-up all around your kitchen and quick. The other gases may or may not build up (CO2 and CO) quickly, but if a tight building, could lead to issues. Did I mention smoke issues when...

the 75% before starting the refurb really mostly rings to me of a company with cash and/or credit problems with their suppliers. That means I may be paying the bill one someone else’s purchase and waiting for the next guy to pay mine off . . . just how it feels, and likely not what’s really...

Even our granulated roasted garlic product kicks off the pectin to some degree. Heat deactivates the enzymes nicely before going into the sauce, and all is smooth and predictable. Sorry I forgot to mention that. Our rehydration water is steaming . . . about 2 cups of the total water bill is heated.

I just came across what I found to be a ‘strange’ practice by at least one salesperson from this company. While searching for equipment on CraigsList, I found some ads in nearby cities (in GA and AL) for pizza equipment. Listed a few pieces and a phone number. I called, spoke to the rep . . ...

Thanks Tom. You hit on the intent of my query . . . . right tool for right application. Every tool has its ideal use . . . and pizza dough needs muscle and endurance that some machines are not designed to dish out. I’ll look for that article.

pizza_garden: Besides cooking the dried herbs, what does your process do for you? I am intrigued, but want to hear the goal and what it does.

pizzashack, Whatever brand you go with, please take my suggestion to do the math down to the “per pizza” cost. When I wrapped it down, changing to a premium brand tomato (I went Stanislaus) it added about 4.8 cents to my 16" pie and something like 2.6 to my 12" pie. I personally recommend...

Are there any mixer brands/models that I should be avoiding for our particular application (pizza operations)? Underpowered, inconsistent, power hogs, maintenance hogs, parts scarcity, service scarcity, space hogs, under-strengthened drive/transmission, excessive power useage, accessories...

Give me an A give me a T give me a T give me an O give me an R . . . . . . . 🙂 Dude, this sounds like a bad episode of Texas Justice or Judge Judy.

boatnut: ATTORNEY. that’s all . . . nothing else.

I am a relatively low volume shop; think 40 pie (mixed sizes) peek hour. I used 1 Bakers Pride 600 . . . I have 2 of them, and never met full capacity. I could have done MUCH more than we ever did, probably more than double. It takes a tender knowing their craft, but those ovens are bulletproof...

Do use caution . . . and also remember this isn’t toxic nuclear waste we’re talking about. If you do ring that bell, it could be unringable and and a very costly tune for asbestos abatement/removal company. Is there any chance at all of going without the demolition option?? Those ovens would...

ooops, posted this in wrong thread . . . Por favor, me gusta una pizza de 40.5 (quarenta y media) centimetros . . . con mas salsa, salchicha, espinaca y ajo. Y tambien pimienta . . . un poco.

Por favor, me gusta una pizza de 40.5 (quarenta y media) centimetros . . . con mas salsa, salchicha, espinaca y ajo. Y tambien pimienta . . . un poco.