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Sheeters are not designed to produce round product Usually the dough is run through the first roller then turned 90 degrees and run through the second roller. Then the final forming is done by hand. Somerset is an excellent sheeter. we have hundreds of pizza shops that use them. George Mills

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We almost ever sell a P660 all H600 George Mills

The Scale O Matic produces 2000 dough balls per hour if you need that type of production. The Duchess U nit produces much less see operating a Dutghess dough divider rounder - AOL Video Search Results George Mills

The import model appears to work the same as the Dutchess units. You put a measured amount of dough in the pan provided The head of the unit comes down and it’s cutter blades cut the dough into the size selected than it goes into rounding mode and rounds the dough into balls. The unit is very...

Hi Abrown The import unit you are looking at is vastly different in operation than a Scale O Mattic but would work ok for your size operation. The Scale O Matic Takes much longer to clean and is more suitable to vastly larger operations… Units like the one you mentioned are made in the USA by...

Most of the buffets you see with Ice are also cooled by refrigeration. Ice alone is not the best way to go. George Mills

That place down the street must be very old. Currently electric cooking equipment must be under a hood unless they have a builtin system to remove the cooking vapors. George Mills

We place pizza shops in all types of markets nation wide very rarely have a failure. The above is good advice. George Mills

You You can contact me at [email protected]. We will be happy to work with you on your ventilation project. If you have not done you equipment layout we will do a plan for you at no charge. we have done the plans for thousands of pizza shops nation wide George Mills

The chains we work with would put in 15 Ton . We use some of the air brought in through the A?C as make up air and it is exhausted through the hood . We normally do not need a tempered make up air unit in our ventilation systems. George Mills make up air unit with our ventilation system

Do Not forget to add at least 5 ton to compensate for the heat from the equipment. If you have not done an equipment layout as yet we will do one for you at no charge. George Mills

According to the National Review’s Kevin Williamson, Dominos executive Tim McIntyre said “We did the math. With gluten-free crusts to thick to hand-tossed to pan pizza, multiple sizes, cheeses, toppings . . . there are about 34 million possible combinations. That is difficult to put on a menu.”

Pinterest has released a list of its top pizza recipes on the site, and the most popular recipe probably isn’t what you’d expect. According to company data, Julia Child’s Eggplant Pizza[/URL] is the top-performing pizza recipe right now and has been pinned 350.2K times. The eggplant dish, which...

We sell a cabinet that is 23 in wide 28 in deep George Mills

National Review Online, by Kevin D. Williamson Original Article Posted By: Pluperfect[/URL]- 4/2/2017 5:11:47 AM Post Reply How many different ways are there to make a Domino’s pizza? The answer might interest you. It might also interest the Food and Drug Administration — at least, it should...

We sell prep tables with non refrigerated catch pans for 16 in pizzas. George Mills

It is not the manufacture that makes the hood rules. they are covered by the BOCA code and adminstrated by the building departments in every state we have worked in.

The hood requirements are specified by the building department and I know of no jurisdiction that does not require a hood and venting out a side wall is usually not an option. To use a vent less hood would require the use of electrically heated oven,not the best option. As no heat is exhausted...

Our clients prefer the sommerset dough roller. George Mills