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I started with company owned since I could justify the HUGE cost by offsetting it as marketing expense (I had 4 Honda Elements fully wrapped with pizza & flames graphics all over). Drivers absolutely beat the living crap out of them and the repairs were constant and corporate fleet insurance was...

i have no info whatsoever…nothing on any of them either…sorry!

2.78 less .18 rebate = 2.60 net

you are not alone…as long as those $300 checks keep going out this is the new reality. My role allows me to float and fill in as needed and I have been constantly taking over roles and as soon as a replacement is found another one is needed. Have been tweaking things to cut labor whenever I can...

when we shredded we did it on a daily basis. I should note that the pelican head use will def cause more repairs to your mixer. We found some heavy duty molded plastic nesting lugs with covers that work great for cheese. We place in walking uncovered for a few hours before covering. Having said...

the good news is that they are adjustable so a peel should work…the bad news is that I found these about 15yrs ago and have only seen them once in a corner of a booth at the Pizza Expo once. They have no details on them. I remember asking about them and they said a ridiculous price like $500/ea...

i sold mine for $2K recently since we switched to diced Bacio

i have never paid more than a 2.6% effective rate but we process a lot more…currently at 2.38% with EMV. I would think with your volume you can get it below 3%

if you can find yourself a used Cheese Hog it is your best bet for shredded

this? See back wall

AM Mfg R-900 RoundOMatic Dough Rounder. Minimal cleanup. I think you are confusing it with the scaler/rounder which is a pain to breakdown. Its a no brainer for a high volume shop

this is what I have been looking for all my life…

dont wait…start looking on ebay now for a used one…bought mine approx 15yrs ago and one of the best ROI purchases I have made. Always shows up and never complains!

thanks for the heads up…honestly did not think of it but we do have the worktop cooler next to our 8’x30" table for overflow. My guy has been doing it for 15yrs and has a rounder so he bangs through it pretty quick.

they are a smaller outfit in CT we have been doing business with for 40yrs. Inbox me if you are in the area and i will get you their info

so I am told we can do up to 3 bags at once but the downside is getting the dough out is no fun…need to cut down and manually pull out…we shall see

i picked up a barely used Globe spiral floor model for $8K

yep cant wait to ditch my 60

this is the new place I am working on now

We have 3 different size pizzas/dough balls. We use the same proofing period for all of them. The smaller size ones might proof more but not noticeable.