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deaconvolker: The OP asked about wings in a conveyor. I tried the Belisimo wings you mentioned and in the conveyor they pretty much refused to crisp up at all. I called them about it and they said that those wings were for use in fryers only and the results I got in the oven were typical of...

We get the same via fax and phone calls as well.

I read Dave’s reply and it reminded me of this thread http://thinktank.pmq.com/viewtopic.php?f=6&t=7395&p=49970&hilit=cake#p49970

Patriot'sPizza: NG runs at a lower pressure so you need lighter springs in regulators and larger orifices to pass enough volume at these lower pressures. I switched my Lincolns over from propane to NG and it took about 30 minutes each oven using the kit that Lincoln has for making this change...

Has the gas company actually said they expect you to pay the cost of running the supply line? When we switched from propane to natural gas they ran about 125 foot underground and did not charge us for it. They connected us and a Chinese place on the same run and their analysis of our anticipated...

We do a 9" small and just use a 10" box. It does not look out of place as long as the pizza is really 9", if somebody gets sloppy and does not stretch as large as the screen then the pizza looks small. Rick

Did you sign a contract with the franchise? If so what are the implications of violating that agreement?

This is just wrong. http://www.thesmokinggun.com/documents/women-assaulted-with-pizza-579821

Just for fun you may want to do a box count everyday day for a while after everyone leaves or before they come in, just to see if the number of boxes that go out the door is equal to the number of pizzas sold in your POS system. Not saying it is happening but you can at least remove the doubt if...

LIOZPRAV: That one has limited range for dough ball size, 300 to 650 grams which would be 10 ounces to 23 ounces. If I was going to spend that much I would find one with a wider range.

Last week I bought 10 screens for our small pizzas at US Foods Chef Store. Unfortunately I grabbed 10" screens and need 9". I have no idea why I grabbed 10" but I did. Anyway I paid just a hair under $50.00 bucks, brought them back to the shop, washed them and seasoned them. Then I realized I...

I have had good luck for the last several years with State Farm. I shared a wall with a State Farm agent for 10 years, he always wanted my business but until about 4 years ago they did not do non-owned autos. Prior to them I had Fireman’s Fund, they were very difficult to deal with, in my...

No posts for 3 days?

The motor came in today and I am quite happy with the whole deal. It is the same as the original and the oven is up and running. Jonathan was great to work with, we had a couple of issues with payment because they had done some website maintenance and a glitch happened with my payment. We got...

I make a lot of decisions based upon how I would react/feel/respond. If you told me that a large pepperoni, mushroom and sausage was $9.00 on Wednesday, and $14.00 on Thursday I would feel that I was paying $14.00 for a $9.00 pizza.

So I went to the house and started into the extra oven, the blower motor and control circuits inthe panel are different enough that it would require extensive change out of controls to make it work so I went ahead and pulled the trigger on a new one from these guys, I will report back on how the...

Simple question, has anybody here used them? My top oven failed today, a little trouble shooting isolated the problem to the centrifugal switch on the burner blower motor. Although it appears to be an add on to the motor I can not find any info on servicing it and every reference I see says if...

Our history shows a slightly busier than normal Monday so we do normal hours. We almost closed for it this year because the wife and I have plans and we found out that over half of the staff do as well, but we were able to get a crew put together.

I have seen other restaurants do this. A couple of Chinese places around here do it and a friend of mine owned a fish fry/ country cooking place that used to close a week every year, one year she enjoyed the time off so much she just did not go re-open when the week was up. We have toyed with...

This is what we use for pasta, it is inexpensive and can be used anywhere you have a 15 amp circuit. http://www.amazon.com/6500-ProChef-1800-Watt-Commercial-Induction/dp/B0037Z7HPQ/ref=sr_1_6?ie=UTF8&qid=1335975460&sr=8-6