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Does anyone know if there are any warming/holding cabinets available that will accommodate a 20.5" pizza box? Most food warming cabinets will hold hotel pans which are 20", I’m just not sure if any of them have any extra tolerance where I could squeeze in a 20.5" box. Thanks, Eric

Our local distributor PFG/Roma is completely out of all Liguria pepperoni and salami, both stick and pre-sliced. Our sales rep initially said it may be a week before they get restocked, but the latest word is that it may be a couple of weeks. When I called the Liguria rep, he was pretty tight...

Today a construction company cut a major underground power line that serves a number of homes and businesses in our area. We have implemented our standard power outage procedures, and are taking measures to protect our perishables, but the report is that it may take ‘quite some time’ to fully...

I will be replacing the stones in one of our Y602 ovens soon and am wondering if there is a break-in or tempering process? I can’t seem to find much online, but it doesn’t seem right to me to just turn the ovens up to full temp (around 550 in our case) the first time on. Anyone have any...

http://http://i62.tinypic.com/xcrslu.png http://i62.tinypic.com/xcrslu.png Wholly Stromboli and PMQ Magazine are teaming up to provide an evening of food, drink, and entertainment for fellow pizzeria owners and operators as PMQ comes to town to film a panel discussion among successful...

As a kickoff to Daddio’s Colorado Tour, PMQ and Wholly Stromboli are teaming up to host an industry get together on July 15th at the (not so) secret Speakeasy at Wholly Stromboli on July 15th. We are located in Fort Lupton, CO which is just on the Northeastern outskirts of the Denver metro area...

Hey gang, Should a wooden pizza peel be sanded smooth, or left with a slight rough finish as it comes from the factory? Initial thought would be yes, however, sometimes smooth on smooth surfaces actually increase friction (think race car slicks for example smooth on smooth = sticky, or...

One of my Y600s (double stack) does not always stay lit. Some days it will run fine all day, while other days it needs to be re-lit a number of times. The thermopile is fairly new, and although is not bright red, generates around 200 millivolts consistently, and the pilot flame is decent size...

Hi All, I’m a long time ‘lurker’ on this forum and have enjoyed learning a lot from you all. I now have an issue I need some help with… I’m using a Y-602 DSP double stack oven that is direct vented with insulated flue through the building ceiling and roof. I’d like to further reduce the heat...