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Okay, was in the store all day. Talked to many people and it has come down to this. The only way (makes the most sense) to get passed so I can open the doors for business is to get a small conveyor oven. I have been told to forget about electric and go gas. Again, I will only be selling 12"...

Thanks Walter. I know a sloper or two from Reno. I have slope friends all over the world. Check out this video of me flying one of my creations 483mph!

So, since last night posting this I figured I could still use the Edge 30 under the existing hood. It is type 1 with Ansul already. Just hoping I can extend it two feet. Someone told me that you can go up to 16ft with only one flue. Not sure but I really want to use an Edge 30 for production.

Im not sure if there is an ok compact conveyor that is smaller than 48" or so. I need something.

This one might be good? Anybody? https://www.acitydiscount.com/Bakers-Pride-SuperDeck-Series-Double-Deck-Gas-Pizza-Oven-152.0.39710.1.1.htm

Oh, and I am on Propane…

Well, I am opening my first restaurant and found out today that my idea of having an Edge 30 Double and new hood will cost way more than I expected. Now I am stuck trying to find room under an existing hood for a pizza oven. I am shifting back to having a deck oven. I only cook 12" pizzas. I am...

My restaurant is only half pizza. The other half we sell is smoked BBQ. First store opening in a few months. Really not sure how much pizza we will sell but it’s hard to imagine selling more than 100 or so in an hour. Never know… It would be a good problem to have.

I plan to get a double stack for redundancy. Is there any reason for me to get a Edge 40, 60? Will they cook the same?

Anybody have one of these ovens? We only sell 12" pizzas. How big of a pizza can the Edge 30 do? I am trying to keep everything compact for a small kitchen so I didn’t want to get a 40. Joe