Search results

Thank you all for your input, I have narrowed it down to a Bodgett 1060 or a BP Y600, what do you feel is the best value? They both have nearly the same specs…with one exception the BP Y600’s deck is 1 inch smaller in depth. So what oven will be the most trouble free, for a newbie? Weegie

I think I have decided to go with a new oven, being that it is the heart of the operation. I also plan to buy new as far as the mixer is concerned as well. I would like some opinions, what you would buy in my situation. I have decided on Blodgett, just for service and parts availability in my...

Hi All, Im trying to get some benchmarks for this industry, as I'm full steam a head at this point. First off I want to run a true traditional pizzeria, with a hand tossed high quality product. I want to locate it in a small, convenient pick up only location- no delivery type business.....will...

Good Morning Everyone, This site is great!! I have a quick question, Im looking at opening a small take out pizza place. Will I really need a 120,000 BTU oven, or will a 80,000 do me just fine? Local expert has told me that I need a 120,000, because otherwise it will take too long to...