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Well guys, I understand the technology as explained, I am in no way as experienced in this business as most of yourselves and am learning every day, however, I am making referance to cooking the whole pie, particularly the crust and toppings under the cheese. Again ,I believe that we bake a...

Ok, maybe I do not have direct experience with a conveyor, however, I do know that a cheese only pie cooks a hell of a lot quicker than a loaded pie. Am I wrong or would both put in at the same time on a full conveyor (that you can NOT reach in and"push the loaded one back" because the belt is...

All very valid points. We also have a hell of a time getting staff. Seems mostly drivers are the hard ones to get though. Personally I wouldn’t have anybody building or cooking our product that wasn’t capable of pulling a pizza out when the timer went off or it looked done. Maybe we are lucky in...

Hi, just switched from Bakers Pride deck oven to a Doyon Piz6 . It is basically a three deck convection oven. True, it does not cook the bottom of the crust as dark as the Bakers Pride did, however, it is golden and fully cooked. Want that dark crust? Deck the pie for last 2 minutes. Volume? How...

That hangover hurt. How in such a small space? Lots and lots of shelves, all prep done before opening, very strict about tidyness and only have staff that get along. Sorry about the rant. As an aside, we just got our new oven ( Doyon Piz6 ) and it has helped drop our out the door time to 18m on...

We use the Hobart to shred our blend of New Zealand Edam and Saputo Mozz.After shredding into a large “tupperware” type bin we divide into five stainless bins that fit the make table. No problem with clumping. Yeah we have to mix it up by hand a little, part of serving a quality product is how...

We use the regular fluted style liner. Went with the heated bag system from http://www.hotbag.com and could not be happier. We hold the pickup orders in them as well. We tested the bags out when we got them and found that the pies stayed hot and dry retaining the ability to “pick it up” without...

Here in the great white frozen north Coke and Pepsi bend you over and then some. Small independant store, local wholesale store price is approx 43c a can. Can’t sell for more than $1?? Coke or Pepsi supplied cost would be approx 77c. Same story if you order from Sysco. I hate a 43% food cost, I...

How did that test go? I also tested one with wire racks and then nickel plate decks. Cooked my deep dish pan style pizzas in 7.5 min at 475. Rack vs deck did not seem to make a difference? We do use a lot of oil in our pans so both browned the bottom acceptably. Very happy, ordered a PIZ6. Will...

Hi, looking at buying a Blueair BASF2 two door 49cu.ft stainless freezer. Anybody had any experience with this make?

Thanks Tom. I will do exactly that. Am I right in saying that if I switched to “black” pans and kept everything else the same, I would cook the bottoms/sides quicker but not effect the top? I hope this is the case as that is the desired outcome if I decide on the Doyon PIZ 6 oven.

Will do…

That is the capacity I need, not have! My older Bakers Pride is good for 30 14" pies an hour at best. The Doyon Piz3 (60 an hour) and the Piz6 (90 an hour) would work fine apart from you have to " deck" the pies to brown the bottom. I see a lot of burnt pies lol… I will be trying a PIZ3 with...

Thanks, I will look into the seperate service idea. Sorry, I can not get my head around only being able to place 2 14" pies on the belt, (given a double stack), being able to come close to keeping up? What about my school order for 18- 14" ? I’d be putting the last two on the belt 45 minutes...

Been there, checked that out. To upgrade the service to my unit would require upgrading the buildings main service. Because of changes to code since building was built, would cost over $20,000!!! . Two Lincolns have the ability to cook two 14" at once. An order for four large pizzas would take...

Looking for some input. Have a good problem… our little place is getting too busy for our oven to keep up! No gas in building, no room/ability to put in required range hoods so propane is out as well. Leaves electric. Have an older deck oven now. Next problem is only have 60 amps of single phase...

Hi Y-yo, do you cook pan style? If so I would be really appreciative if you could let me know the outcome of your test. I have seen results on perforated discs and seem to be fine. However, have been told that it may have a problem cooking pan style (stacking 1 1/2" tall pan). Any report would...

Hi Wiseguy, did you bake those pies in pans, on perforated discs or right on the decks?

Hi George, they do not list the option anywhere, however, according to the factory they do offer it. I am about 80% ready to pull the trigger. Waiting for Wiseguys review. Hoping he’ll try a pan style pizza in there and report! I’m told that if you set a pan on some kind of rack to elevate it...

I tried them. Use them at any event I am asked to sponsor. Work great. Seem to have approx 20% come back. I NEVER discount my food or offer any kind of special. These are the only time anybody gets a break on the price. Every time my competitor comes up with another ludicrous offer like" three...