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Hello, Does anybody have any info what year/decades blakeslee mixers started to make mixers? Mostly informational because we had conversation and couldnt find anything on google. thank You

Hello, So what kind of pizza bacon are you guys using. Ready made bacon topping or cook your own? Any good brands that have a actually bacon chip topping instead of just chunks of fat…I have seen some bad one’s out there

Hello, I wanted to get some feedback on adding delivery. We do not offer it at our current location. I have seen statistics saying that someone is more prone to order "more frequently " if you offer it. As the town grows more people are asking or “demanding” for it but I am very aware of its...

Hello, We are adding 2 Edge 40 ovens next to our current 2 Blodgett ovens (keeping those also). Wanted to know if any special advise from current users? We sell 1" deep pan pizza. Would perforated pans be a must? We have solid one’s at moment. What else do you cook through them that would be...

Hello, Just wanted to see how many of you have mobile apps implemented for your store? Was it worth it? Finally which company did you use? Thank You

Hello, I wanted to know if many people use ascorbic acid in their dough formula and how much to use? Benefits of using this oxidizer by experience? After doing some research I could not find anybody talking about quantities to use. Thank You

Hello, I was just wondering about all the talk I have seen on overworked dough. I didn’t see a mention on the actual effects it has on the finished product, if any? Obviously it forms gluten faster by working it vs fermentation process. What are the pro’s and con’s between forming gluten from...

Hello, I found these infrared ovens for sale and wanted to ask if anybody has used these and what experience they have with them? Cooking, times, reliability or any info at all. Thank You

Hello, We are planning on opening up a Italian pizza store in area that doesn’t offer its style. I have most experience with pan pizza and italian pizza on the spot. Wanted to know procedures of how you guys use pizza disks with hand tossed pizza. Is their a way to store them opened up on disks...

Hello, I have a project an wanted to know from peoples experience what materials that dough will not stick too…if any? Thank You

Hello, I wanted to know if anybody has experience on cooking pan pizza in Blodgett or similar deck ovens with steel instead of stone lining. I have been told it has a faster recovery time which would make absolute sense. I have seen some for sale and am thinking about it. Any other pros or cons

Hello, I do a pan pizza in 1" pans. I bake them in a deck oven about 10 minutes. I have been always using a straight blend of good quality white cheddar cheese. I have never had issues and never got a complaint about it. On the other hand I never get a compliment like I do with our crust all the...

Hello, We currently have 2 blodgett 1000 deck oven. We sell 1" thick new england style pan pizza. I am looking for faster production times as we cannot keep up with orders. We have serious inconsistency issues if we are not at ovens. The problem is that I want to still retain the look and...