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We are trying to dismantle our stacked Y600’s. I’m not there but the guys called and can’t budge the top oven. Stones are out. Are they bolted together? Thanks, C.

I have a day job and my wife runs the restaurant. We have a great chef that doesn’t really like the pizza end of the business/kitchen. We’re in a resort town (Lake George, NY) that is quiet in Winter and jams in the summer. Our chef actually made dough this winter and our pizzas have never been...

First off; those ovens rock!! (no pun intended) By the time I got there, our guys had baked their first pie. They were at 525F and had the vents closed. They had been slowly closing the vents to reduce top temperature and had a question for me… er, you. The pizzas were actually coming out...

I just spent two days home from my day job installing a stack of new Y600’s, a new 6 burner stove and a used Bakers Pride char grill (and doing a bunch of other stuff…). A note on used equipment: With the Y600’s, we took delivery of a used 6 burner Garland stove and the BP char grill. My wife...

We are about at the end of our rope trying to find good used deck ovens. We have finally found a decent deal on a new Y602(which is what we want/need). The money is making me nuts but our season is coming fast. Would you pay $11,000 for a new 602? Thanks people, you all have made some of our...

At 47.25" wide x 36" deep inside dimensions, can you get 6 “large” pizzas in an oven like this? At 16", simple math answers part of the question but I want to know if you really need a 1060 or Y600 at 60" inside width to handle 6 pies at once? Thanks in advance, C.

I have found a set of BP ovens that I can’t identify. The ID plate is unreadable. These are ratty looking monsters with stones that are not only broken but rough like a sidewalk. They look about 6 feet wide and each has one baking compartment. I can’t determine the BTU input either. We’re...

Is it safe to say that if we are comparing the two and they both have the 120,000 btu input, that they will bake at the same rate? Are there features of one or the other that should affect our decision? Thanks, C.

We have a restaurant /bar that will be 1 year old this July 15th. It’s been quite a year for us newbies. Our sleepy resort town will go from population 600 now to 12,000 from 4th of July to Labor Day, plus the traffic from other resort towns around us. We will do 200 pizzas/night...

We are about to start our 2nd resort summer season and the end of our 1st year in business. Winter was lean but we made it and we know we will be slammed from 4 July to Labor Day. We’re running our old Blodgett 981(2 decks) with 50,000 btu. I love it and we’ll keep it but we do have trouble...

My wife and I have just finished (2 yrs. in the making) a new restaurant/bar and are in our 3rd week. Business is great, we are slammed every night. We are happy with our new chef but are having some trouble with long cook times. I have restored a 1958 Brodgett 981 (diuble deck). It has the old...