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Getting an ERR message on the timer on my lower conveyor on my PS 360. Oven is 12-13 years old. Middleby said that it could be a loose wire on the speed controller. Opened it up and all wires are tight. Anyone have any ideas? In the past when conveyor motors have died the oven did not show this...

Full sheet pan. If you use dough boxes, we use aluminum sheet pans instead. http://www.paparonis.com/wp-content/uploads/2013/07/IMG_3404b-cropped.jpg

You need to be careful with wax paper. We used to use it for our sheet pizzas. Had a heck of a time w/ them sliding in the box and totally messing up the pizza. Granted, sheet pizzas have a tendency to do that anyways, but it made it worse. @Daddio what are you paying for liners? Are you getting...

I know this is an older thread, but why do you do the dough at night when everyone is tired? Do it at the beginning of the shift. Like mentioned earlier, a good person can go 3 25# batches in an hour. I have done 5 in an hour before. It depends on the size of the dough balls you are making. We...

we paid $2.35 this week for a 3 cheese blend diced.

Ours is very similar. We serve it on a thin crust. Add minced garlic, marinara sauce instead of pizza sauce. Fresh mozzarella (grande) and tomatoes. Then after it is baked we add strips of fresh basil and drizzle EVOO. We don’t sell a ton of them, have had to come up with other pizzas to use...

Rico: I am surprised your open rate is so low on the free pizza winner email. Can the recipients see the name of the winner without opening the email? Is this free pizza winner email the only way that the winner is notified? If so, I would not think that the redemption rate is very high since...

Sounds great. How is your open / click rate? Where can I sign up? (edit: found it)

You can just setup a simple spreadsheet in excel or google docs. https://docs.google.com/spreadsheets/d/1UbCIrxRdQCE2GEuVaBSB8HtE1sqyMmkkWajMTM9k9mQ/edit?usp=sharing

I like this idea. How does it work for you customers? They see your FB post, click a link to join the E-Club. Then are only NEW people allowed to win the pizza? Or does everyone in your E-club have a chance to win that pizza, even if they did not sign up from FB? The more I look at it, it sound...

A couple things it might be: check to see that the hook is rotating the same way for both mixers. Sometimes the polarity can get switched when mixers get wired up and they do not mix quite right check to see that the hook is close enough to the bottom of the bowl. If it is too far away it will...

We use non-perforated sheet pans. Never used the perforated before. Less moisture? We spray the bottoms of the pans w/ pan spray so the dough balls do not stick. Then wrap them up. Don’t get too much moisture. As long as the pans are sprayed enough we do not have to use a cutter/scraper at all...

Wow, seems like a lot of extra work and cost to bag the dough balls individually. Each trays gets 1 size of dough balls. Spray the tops, wrap w/ plastic wrap. This works for both high and low volume stores. Do you throw away or reuse the bags? Any reason that I am not understanding that you do...

I do not follow what you are describing here. You take your batch of dough, ball it, place it onto sheet pans, wrap them with plastic bags and place in walkin on a rack? …If that is the case your procedure isn’t much different than ours. We have an 8x10 walkin w/ 5 rolling dough racks. We sell 5...

We use these: https://www.webstaurantstore.com/taylor-te32ft-2-lb-compact-5-3-8-x-5-3-8-digital-portion-control-scale/608TE32FT.html And these...

Yep, the above 3 have it right. When you get only a few online orders it is ok to not be integrated. But when you are over 25%…it would be more hassle than it is worth, plus the mistakes that can happen when your crew inputs the order wrong

We use DiRusso medium sausage. We get it raw in 5# tubes. Chop and cook in oven. Chop and cook in oven again. Grind in meat grinder on our Hobart. Cook some more. Cool. People love it, spreads great, etc. NOT cheap. We pay $2.60/#, yield about 75%… that 30# case turns into about 22.5# and bumps...

We use bouncer and like it. Would love to have something cleaner instead though.

We have some really nice insulated bags that we use for transporting ice cream. They are logo’d, etc. They are pricey though, about $85 each. Sometimes the drivers leave them at houses. Even though we put a message to call or return the bags to us, we don’t always get them back. Was thinking...

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