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Does anyone have any interaction with the new ownership with Revention? Have they become more customer service oriented, or the same culture and attitudes as before?

Any deck users out there that have experience with BOTH of these ovens? We have been using Blodgett 1060’s for 20 years and lately we seem to be pushing them to their limit. Do the BP’s offer any better performance? We do cook directly on the brick and hammer them for 2-3 hours during the rush...

I am trying out a Somerset dough sheeter. I works well, but I find the finished crust to be a little tough. I am aware that it expels more air than if pressed out by hand. We make a 16" thin NY pizza off the peel, into Blodgett deck ovens. I tried having the sheeter open the dough to 14" then...

I have been using a stack of Blodgett 1060 gas ovens for about 20 years. I am considering new ovens. What deck oven are you using, currently and in the past. How do they compare to each other, and which do you prefer. Pros & Cons? We do about 70-90 pizzas per hour at peak time. I am considering...