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Castle Comstock makes a gas oven that would work for warming. Model PO 19. We use the model PO26 for our concession business and they work well.

You may want to check the oil temp versus the temp set point. If the oils hotter than you set it, the oil will smoke and the break down faster.

I’d have a few other companies look at it to make sure it’s not a design or other component issue that’s causing the problem. I assume the doghouse is adequately ventilated. Sometimes a fan can be installed in the doghouse to remove heat build up. Did they run the proper gauge electric wire to...

We use the Pass and Seymour GFCI and that solved the problem.

You could go to a Restaurant Depot to price these items. You need a membership to purchase there but you can go in and walk the isles to price items.

Even though the slices are held in the cabinet, we still flash them in a small stone oven. Really crisps up the crust for our dough recipe and is close to magic.

Thanks for the input. In fact, when I bought the mixer the ground post was missing so of coarse the first thing I did was replace the plug end! As it is, almost all shows we do have spider boxes with a non GFCI 30 amp, 240 outlet so I build a small distribution box the splits the 240v into...

I’d get another Hatco as they are well built with easily removable glass for cleaning. I tried Bakemax and it was garbage. We switched from 18" to 22" pizzas for the concession business a few years ago. Since Hatco’s only accommodate up to 18", I switched brands to Star Pizza Warmers. Star is...

Most often the problem you describe is with the thermo … system. Here are a few things to start with: Does it have a thermopile or thermo couple? -If a thermocouple, make sure the retaining clip is installed(in addition to the retaining nut). As the oven heats up, the thermocouple wire expands...

I think one of the biggest challenges with food trucks or trailers is finding a viable location to park the rig. There has been a Hugh increase in the number of food trucks in the past several years likely in part due to exposure on the food network. Of coarse, they are shooting the film during...

When cooking the crusts, make sure to completely cover the top with sauce and cheese. Any exposed crust will blacken before the rest is done. We advertize gluten free crust available as opposed to gluten free pizza. There is an Astrix referring to verbiage as Daddio has pointed out stating that...

I’ve owned 4 different slice warmers and the Hatco was the best. The older Hatco units are not great as if you run out of water in the reservoir, the heating element continues to run and melt parts. Removable side glass panels make the current models easy to clean. The Bakemax warmer was the...

If you liked the crust before changing cheese, perhaps switch to a cheese that doesn’t brown as quickly. Some shredded cheeses brown way too fast for us, I think due to the type or quantity of anti caking agent they use.

Most bread and pizza flour comes from wheat, it’s the degree of processing that results in the final product. . I believe you are trying to make whole wheat bread sub rolls. Whole wheat flour includes the bran. Processed wheat has the bran removed. Thus, the all purpose flour you have been using...

From US Food Service we are paying $45.60/20 count for the 12" or $2.28/crust and sell a cheese for $12 and $13 with toppings. Roma charges the following: 10"-$29.99/24 count or $1.25/crust. 12"-$43.31/20 count or $2.16/crust 14"-$49.55/20 count or $2.48/crust

Venice Bakery is our choice after trying a number of brands. US Foods in the SF Bay area carries the 12", product number 1855048. Can your US Food rep special order it?

I do mobile events with Catle ovens that have 3/4" stones. We place cardboard between the stones for transit and haven’t had one break. I think 1" foam would be enough for your application. Your procedure should work fine. One thing to note is the weight capacity of the truck you will drive. I...

Namaste Pizza

Have you received your first invoice? You may be paying .22 over block( as listed on CME site) but not .22 unless your supplier’s computer has a glitch. .22/oz is too high and I’ve never seen it listed by the ounce.

.22 seem high. We’re at .17 on the west Coast.