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We sell the Bonici thin crust, cook it on a screen and top it to the edge. the conveyor oven gets full of debris from toppings. Any recommendations for a pan to cook it in that will alleviate this? Also another issue is toppings shifting when delivering, especially with extra cheese and sauce...

Driving from Houston to Albuquerque. Any Think Tankers suggestions for recommended stops.

We have a problem with delayed orders being forgotten. I am going to get an Amazon Echo to set reminders . ie “Alexa remind me at 6:30 to make order 369”

We’re in Houston and we have our new triple stack Edge 60’s, It’s hot in here. Do any of you have conditioned make up air? Will that fix our problem? Thanks, Paul

We bought a rounder after pizza expo last year. It works fine but mostly the employees prefer to roll by hand. It only takes a 16 oz dough ball every 3 seconds - if you put them too close together they combine. Works great for 6 oz dough balls. It looks just like this one...

We have lots of those in TX. Go to powertochoose.org and see all the companies that you can pay your electric bill to. Curiously the company that contacted you doesn’t seem to be on the list to operate in Texas.

I’m looking at getting an 8X14 walk in cooler. We make about 8 - 10 batches (25lb flour) on a busy day. How important is it to get a remote vs a capsule pack system. Thanks, Paul

I found it. I’ll send you pictures.

Didn’t like it at first, and If the customer tipped the lucky cashier got the money. Now we split it amongst all insiders by hours worked in their paycheck envelope. People like to tip, let 'em

Probably start out with double and get enough exhaust for triple later if needed. How’s that docking sheeter working out for you?

Thanks for the response BBH . I talked to EDGE and they’re recommending 12" on sides so 7X10 should be good. My sales now are around 23K weekly with added dining area and better location I hope to see 27k-30K soon. I’ll look into the vaporizer. Pricing the new EDGE ovens it looks like it is only...

Considering 1 mile move from 1200 sf delco to 2700 sf with dining. What size vent hood will I need for Edge 60 wb ovens? (double to start triple maybe later) There’s a big in ground grease trap already in place, I’ve only previously had grease interceptors, How often do they need pumping? what...

Anybody use them? I was cleaning out a storage shed and found a power supply and a bunch of cords , never used. Don’t know if they’d be any use to anybody.

Can’t roll it out because it’s wrapped around the spiral.

What’s the trick to getting the the 60 lb of dough up out of the mixer? We’ve been cutting it with a serrated knife, but I don’t want to scratch the bowl.

Hopefully I’ll feel that way sometime. How long do you mix at speed 1 before switching to speed 2?

Thanks for the help.

I’m understanding that we use Speed 1 for 2-3 minutes to combine the ingredients and then switch to speed 2 for 6 -8 minutes to mix. So I should put in the oil between the 2 phases. It should get here tomorrow. (My new dough rounder should also get here tomorrow)

I just ordered a new Univex Spiral Mixer at Pizza Expo. I’ve never used one before. Anyone have any experience with one. Currently we dissolve salt and sugar in water ad pour in first, followed by Oil, Flour. and instant yeast - mix for 12 minutes.

Just switched to Heartland. 1st statement for 3½ weeks - sales 60k fees $1675 so 2.8%