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We use commercial Pandora via DMX boxes which can tailor the mix to our likes (much like regular Pandora but more of a commercial unit and definitely no commercials) The monthly fee (about $33) covers all BMI/ASCAP fees. We have three zones with different mixes and it works well for us.

I’ll second what d9phoenix said. We also use Ambrosien and have been happy with them. We used to use Gluten Free Bistro (also in Boulder) but switched to Ambrosien because we felt their product was better and at a lower cost too.

Hey gang, Should a wooden pizza peel be sanded smooth, or left with a slight rough finish as it comes from the factory? Initial thought would be yes, however, sometimes smooth on smooth surfaces actually increase friction (think race car slicks for example smooth on smooth = sticky, or...

We’re similar to GotRocks - cold dough, 48-72 hour cold proof, our oil goes in after about 1 minute mix time though, and we’re at 18oz for a 20" pie (very thin NY style)

Benny, Here is that pic I promised. It’s kind of difficult to see, but I think you can see how close the solenoid lead is to the frame of the oven. It was very close, like 1/16" until I turned the plumbing and brought it to about 1/4" instead. The thermopile leads appear to be close too, and if...

Hey Benny - sorry for the delayed response. Yes, I’ll get a picture for your in the next few days after I return to the restaurant.

George, Benny I finally figured out our issue - may or may not be relevant to you, but thought I’d share. I found out that the back side of the combination valve, where the electrical connector to the solenoid is (George, correct me if my terminology is wrong please) was very close to the frame...

Thanks for fixing the link Missy, I got my RSVP entered and will be bringing 1 with me.

We’ll be at the expo again this year. Count us in for Tuesday night, would love to meet up with everyone! Eric and Melissa Rickman Wholly Stromboli Fort Lupton, CO

Benny, Those sound exactly like our symptoms, our chefs often tell me that they have to leave the bottom door open while the thing heats up. Did you find that replacing that safety valve solved it for you?

One of my Y600s (double stack) does not always stay lit. Some days it will run fine all day, while other days it needs to be re-lit a number of times. The thermopile is fairly new, and although is not bright red, generates around 200 millivolts consistently, and the pilot flame is decent size...

Hi All, I’m a long time ‘lurker’ on this forum and have enjoyed learning a lot from you all. I now have an issue I need some help with… I’m using a Y-602 DSP double stack oven that is direct vented with insulated flue through the building ceiling and roof. I’d like to further reduce the heat...