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There’s a couple ovens up on equip bid from Tom’s old stomping grounds at AIB.

I’m just wondering who’s going to eat all the chargeback charges on the ones people forgot they ordered 10 pizzas 4 months ago, how they’re going to handle all the expired and cancelled cards, fraud alerts, etc. what about the customers that use their debit cards and suddenly have several months...

just saw this on the news tonight. I know a couple of members on here are from this area. Sounds like this particular establishment’s processing company hasn’t been charging the customers card when they made purchases for months. I wonder who their processing company is...

I think some middleby ovens have a fuse block in the control cabinet. Did you check those fuses with a meter?

http://www.marketwatch.com/story/yelp-plummets-as-advertisers-revolt-2017-05-09

I personally used quickbooks. Only issue is that it goes by average cost on hand instead of First in first out unless you buy the enterprise version and the advanced inventory module.

Oven looks to be pretty basic. Nat gas or propane? The shutting off problem exist when it’s on by itself or when both ovens are on? Here’s the manual I believe http://www.bakerspride.com/manuals/Inst-Op/English/GP-51-61%20Inst-Op%20U4128A%209-05.pdf

You do you realize that you responded to a 2 year old thread??

http://www.msn.com/en-us/news/politics/the-trump-inauguration-is-shaping-up-to-be-washington%e2%80%99s-smallest-party-in-years/ar-AAlZVVr?li=BBnb7Kz&ocid=iehp

Pcuezze hit on exactly what I was thinking… it’s not all about costs as this thread has gone to. Get yourself a brixing kit and check every one of your fountains yourself. If the fountain is running rich on syrup, you’re going to go through more and your costs will be higher. Unfortunately...

Never heard of utility procurement companies but… logical sense is that they have to make money somehow too so not sure it would be most cost efficient for you. You can get all your utilities lined out by yourself in a couple hours and know exactly what and who you’re dealing with.

Maybe this will help… it takes approx 11 gallon of propane to equal 1 mcf of nat gas…

Couple ideas come to mind… you could enforce a “no sharing tip amounts unless sharing those tips with others” policy, or since it’s just a few customers, deliver those orders yourself.

ill get you a pic of the sign next time I go by

Passed a sign the other day on the road advertising an insurance agent with the name of Chip Munk… I laughed for 3 blocks…

Noreason: you might check your air filter and belt on your makeup air unit, and make sure it’s running. Pizzapirate: my kitchen used to hit 110 on busy nights… We woulda killed for 83 degrees!

Can’t remember the size, but I can tell you to start at a low speed… Place I used to help at an employee started out in 4 and it launched the shaft out of the head and sent it across the room and put a sizable dent in the wall… I’m sure it probably wasn’t locked in all the way, but something to...

http://www.wibw.com/content/news/Lawsuit-Kansas-girl-sickened-in-Pizza-Ranch-E-Coli-outbreak-372469642.html

Check your exhaust hood? Since it started with replacement of that part, I’d look into that. Given the circumstances, I wouldn’t use it until you can get it looked at.

After reading the other thread and finding the troubleshooting, I’m guessing your particular oven does have a high limit control separate from the temp controller. If it does this again, can you get a pic of the controller screen when it’s at 210 and shutting down?