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I think it best that you replace it with an edge oven.The technology has improved dramatically over the Blodgett conveyor Which never was a top grade oven. George Mills

The labor factor is big but also the temperature of a deck oven falls swiftly when busy resulting in longer and longer bake times. The conveyor ovens remains steady no matter the load. Our clients prefer the edge oven. George Mills

That’s not very high pizza production. 200 per hour is the minimum we equip shops to do and many even increase that. George Mills

Call Awmco 800 8461795 George Mills

Wishing you a long and happy life. George Mills

Yes you would be better off with a conveyor oven. George Mills

We would like to do a plan for you and quote your equipment. We have done thousands of pizza shops nationwide. George Mills

Locating near a 7-11 is good take advantage of their vast knowlidge. Also we would like the oppertunity to do a

Several of our clients have purchased the Somedset and are happy with them George Mills

You did buy a Frankenstine. Never heard of that combination before. I doubt you will find someone who can fix it George Mills

According to a report on cold storage from the USDA, America has 1.385 billion pounds of cheese in its stockpile, the highest since records started being taken in August 1917. George Mills

It should be no problem assuming your WB is a lower unit. George Mills

Some good suggestions here. Most all our clients nation wide have that problem. We have had several remodel jobs that we redesigned to lower the number of workers to do the job. perhaps we could you. George Mills [email protected]

Assuming package unit, put an economizer on it and set up your thermostat to always have the fan running when the hood is on. That will provide fresh air, conditioned automatically when needed. that could work if the units supply enough air to compensate for the exhaust. Rather costly to operate...

How did you sen the phone number, I have not seen it? You might try that but the hoods usually designed for that type operation in order to accept the large influx of air with out it spilling out around the edges of the hood. George Mills

We never use make up air units in pizza shops. We use compensating hoods That bring the outside make up air directly in to the hood where it is exhausted not into the room. We couple that with an a/c system of normal size .

Have you contacted Hearitage Parts 8004585593 If not sucesfull we sell excelent reconditioned Hobart H600 $7200.00 plus shipping. Includes bowl guard

Those were great ovens years ago. Best you get the latest Edge Ovens

At some point you will need someone to draw the plans for your new shop. We would like to work with you on your project George Mills [email protected]

I am not aware of those two companies and unable to find any reviews. Are they importers? George Mills