Search results

Is it necessary to be able to submerge any and all items one uses to prepare food entirely in the 3 bin sink ? For example the standard size of dough tray seems to be 26". Then will I need a 3 bin sink with each sink being > 26" ?! I know it may vary on health dept but say going by ServSafe...

Most of the shops I am familiar with here in NJ are 1 pizza maker, double gas deck oven shops and this is also the sort of setup I’d be looking at. Does a reasonable assessment sound like roughly 40 large pizzas per hour (I am going not by oven capacity here, but on 1.5 minutes to prepare each...

I wonder if I can get some assistance. I am trying to make a sort of non standard pizza, something similar to what you might call a “NY Elite” pizza that is baked at higher temps to yield a crispy, but not dried-out-crunchy crust. I’ve been using a 12.7% protein bread flour with 60% water, 2.6%...

I bought an old (1994) deck oven (basically same thing as Baker’s Pride GS805 but Attias brand) to do some test baking with. I got the pilot lit, but the main burner doesn’t seem to want to go. It is not a problem with the pilot flame sensor bulb above the pilot light that gets hot, because if...

Would you put a vehicle driving behavior device in your owned vehicle and tell the drivers about it? Here, we have an option for an insurance provided device - the info gets sent to insurance about how fast you drive, sudden stops and starts. I know I have one in my personal vehicle, but I...

Any thoughts on not doing delivery immediately - until things get ironed out? Are people going to be upset by this and will it be ‘too late’ to get them if you add this service later?

I noticed Pizza Fusion’s little byline is “Fresh, organic and earth friendly”. This same sentiment is on their boxes. Their cheese is not organic and the cheese consists of something like 30% of the weight of the pizza… I am sure this does not constitute organic by any standards. They might...

If you have an oven like a Baker’s pride with the “push in for more top heat” slides… are you able to get a higher top heat than the deck temp. so that the top/bottom cook evenly? I am interested in making a pizza a bit different than what most people here are probably making and that is...

Does anyone know of a source for cheese that is free of these synthetic growth hormones? I would also be interested in organic cheese, either fresh or cubed/shredded/loafs.

I found a spot that has a good centralized location and fair price. Since I am in basically the heart of a county with 1 million people in 200 square miles, it’s not like its in the middle of no where. It is a very nice town, a walk away from my house. The biggest problem is that it has...

I have been looking at deck ovens and have a difficult time due a true apples to apples conversion. I understand that technically when it comes to converting coal to electricity then electricity to heat, it seems a bit silly in my mind. However there is more to it than that. I would not be...

Obviously this changes with shape, state rules and regs(?), type of table (table, booth, etc.?), but is there some sort of very general rule of thumb with regard to how many people per sq ft (or sq ft per person) you can seat? E.g. you’ve got 1000 sq ft. You can fit ?? people with proper...

My wife and I will be driving from NJ to FL on I-95 and it’s always nice to try new places, especially of those who care about their food or at least their business 🙂 Anyone on the way? Is there a list of all poster’s restaurants (if they care to share?).

This guy got huge publicity a few years back for his mobile pizza truck where he would receive an order via dispatch or online, place pre-made pizzas in the oven and then drive to the destination. I did think his price point was way too low, and the pizzas did not look good (to me) but it...

Does anyone know how these operations fit in with the health department? How does this work? Does they inspect the truck or trailer as if it were a regular food service establishment?

I am looking here at the specs and the shipping weight is 1385# and I’m wondering how much lighter is the oven without legs/stones and packaging material? I have purchased a used oven and wondering how many strong men we’ll need to move it from sitting on a trailer to in the back of a pick up bed.

Now I think we have a member with a trailer that might take the win, but anyone operating in a fairly small location? I found a very prime location which is 382 sq. ft. I have a fair idea as to what 382 sq ft is, but not sure how that translates into mixer, oven, counter space, storage, fridge...

I am looking at the Baker’s Pride manual here and it says direct venting is available,but not CE approved. Do you need CE approval if you still have CSA certification? Is this a true direct vent, as in you can just go directly out the wall on an outside wall instead of up?? I imagine this could...

Is there somewhere I can find a spreadsheet for potential owner operators to give me an idea of not necessarily actual monetary numbers (since these will change by location) but at least a guideline of costs that need to be taken into consideration? I have put together a spreadsheet based on...

Very curious. I can imagine these things are a lot of work to manage but with great benefits of a very unique crust 😃