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Well after like 2 years of talking about it I finally orderd my Edge 60-WB ovens. Cooking test pizza now I can say that both ovens running is quiter then 1 MM-PS360WB. Got the cool walls powder coated red to match my store. they look amazing. Can wait to get them dialed in. thanks Mike for the...

If anyone needs any univex m60 parts let me know complete ready to ship @George Mills. Keep me in mind for used m60 parts. Need to getc rid of this junk Everything but beater head is perfect shape

If you need any univex mixer parts I’m scraping a m60 All parts work. Beater head is toast

Im looking for a better option for serving dine in pizzas on right now we use the standard aluminum pizza trays, i hate them. They look cheap, pizzas get soggy quickly and i just don’t like them I was looking for something that its black and maybe has NIBS to keep the crust high and dry...

We had a really good NYE, 20% up from last year and almost beat Halloween, 3rd best day we have ever had Last night was insane I think it was around a 750 pie night! 2015 was our best year ever up 6% from last year but we have had 6+ years of 25-35% growth so we are finally leveling off. But...

Looking at a new town, found a half acre city lot for cheap Any idea if I could build a free standing 3000 foot building for around 350k? I would think you could do it for around 100 bucks a square foot for a rectangular formula style shell like a KFC Thanks guys

I acquired a nice pair of 2007 MM PS360WBs with modulating gas valves it is worth my time to swap them out with my older 1991 PS360WBs that have regular valves? any real savings or benefits in this? as its a fair amount of work Thanks guys

I feel like the bottom ovens in my shops are 3x louder then the top We run PS360WB ovens and when the bottom turns on the fan noise is insane. When the bottom shuts down its almost like your ears popped clear from being plugged up Both my stores do it and I don’t understand Any thoughts? I...

Ive been kicking around the idea of getting new ovens as we use PS360WB’s and they are gas hogs I have been torn between the edge60 or a used set of PS670’s wow ovens. I like that the wow oven speed up cook times by about 30% we are a pan pizza at set at 8min at 500 degrees. It would be...

Just wondering how everyone’s halloween went? We absolutely got rocked, we set a new all time store record and franchise record for busiest day, hour and month. All in one day, we beat our previous best month ever by fair amount Ended the day with almost 450 orders, 70% up from last year I...

Well I was told something today that contradicts my years of building pizza stores and hanging hoods Normally a type 2 hood just takes out heat and has no fire sup. system But has a cold air return and type 1 has fire sup and cold air return and totally welded ducting and hood. Well I was...

So long story short, i have 2 shops my buddy had 2 shops. No connection at all. We each have about 30 full time equivelants. We want to open a shop as partners, our CPA told us even if we make a new corp for this new store they are going to consider all 5 stores a common intrest and we will be...

So we are looking at a store on Air Force Base that has about 900 homes on it and 1300 people that live their year round. On any given day 3-5000 people are on base for work, from 8-4pm So this would be a lunch thing with a early dinner and close around 8pm. The only food on base is a subway...

I think i asked this a few years ago but cant remember We run MM ps360wbs and we use about 850 a month in propane and 600 a month in power They work great but i keep hearing how great the edge ovens are How much a month would these shave off my bill

So bricker sells a counter top drive unit for shredding cheese which I hear works well but they also sell a little transmission deal that goes on the Hobart #12 attachment that spins the pelican head faster. Has anyone used either of these devices? with the Hobart 60 quart on speed 4, I can do...

We are having some trouble getting not over whelmed on the make line we have a delfield 114 inch make line for pizzas and a 66" salad/wing/pasta line. And you cant get more then 3 people on it durning a rush and tickets get backed up and we cant maintain our 30-35min delivery times like we try...

We are slammed with slices and don’t have enough power to run 2 hatco slice warmers that only hold 4 pizzas each, a few years ago I saw a 8 tier slice warmer Maybe it was 6 but I cant remember who makes it I googled it, got nothing. Any of you guys run these big dog slice warmers? we run threw...

We make about 400-500 balls a day and cutting and balling is the slowest part at our volume would this machine make us any quicker? My dough maker spends about 5-6 hours a day making dough thanks guys http://www.jesrestaurantequipment.com/a … NIDR14.JPG

So I had our branding company design our new stores dining room and paint theme. It looks great in the picture but im not sure how I feel about it once its actually painted and your standing in the room. Im hoping it just feels funny because we are so used to looking at the room being white and...

We have been using the Mondoka for our pan pizza crusts and the shelf life is only about 18 hours before it falls. We are a pan style pizza where we use warm water for the dough, cut and ball the dough right away and then roll it out to the size we want, and then place it into a oiled 2" pizza...