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Hi We have shad an issue with our Canadian bacon/ pork roll turning gray when stored in a fridge over night on a Hawaiian pizza. We are thinking it is from a chemical reaction to the pineapple juice. This has never happened before to my knowledge in 18 years of business. But has been a recurring...

We have a few out at a time and go wash them every now and again. How do you guys handle this?

Has anyone used both a heated dough press and a univex sprizza cold spinner? I am curious to know your thoughts on each one and which you prefer if you were to pick one?

Hi I have a newer employee that is doing a good job. Problem is, she is way too short and can barely grab the toppings and cheese from the make line. Any thoughts on solutions for this?