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Decks have a charm and a baking quality that most conveyors cannot repeat. They also afford some flexibility of use. For high volume of pies per hour, you gotta have a conveyor. Period. Or a BUNCH of decks. Each pizza on the conveyor begins cooking the moment the leading edge enters the baking...

Going to see the Biscuits play baseball this weekend for a short vacation. I’d like to try to meet a Tank member if there are any … and eat outrageous good pizza. Anyone here operate in/Near Montgomery or on the way west from Macon GA?

Going to be there for 2 weeks. Any members up there for me to patronize?

I am looking to acquire, for personal use and demonstration to prospective pizza guys, a deep dish pizza pan. I can find one anywhere, but would like to ask if any of my longtime friends and colleagues would be willing to sell me 1 or 2 of theirs and ship to me in Georgia, USA … after I send you...

Anyone got a good price for producing a 20oz finished coke serving? Or an idea what the syrup cost is for a 20 or 32 oz finished serving? Checking on what it costs to serve.

RJEJ: I took this to a new thread 'cause it is a specific conversation. You can approximate, get kinda in the neighborhood with a home oven turned to 550F and using TWO pizza stones. It won’t be the same, but you can get in the neighborhood enough to get the right idea. I actually use a stone...

I am trying to rewrite mine right now and am running in circles on wording a couple things. Can anyone shoot me a copy of theirs? I need mine cleaned up and can use the guidance. gvillenick AT gmail DOT com

I will be travelling to Middle GA (Macon/Centerville/Warner Robins) pretty soon. I’d love to patronize a 'Tanker with a pizza joint while I’m there. Anyone out there know a place? Been a long time since I had a really good pizza pie . . . even an above average pie . . . so would appreciate a...

I have a p660 that it rated on data plate at 208-240v 3-ph. My electrician is looking it over and checked inside the top/head at the wiring. We are reviewing the electricity, and he thinks that if we need to, he can make a coupe change inside to the motor wiring so that it will work on 440V. I...

I’m going to be running a 13-18 minute knead/mix using Tom Lehmann’s oft sanctioned and distributed dough handling process. Off the mixer at 75-78F, portion and roll, cross stack 2 hours, downstack overnight, temper 45 to 90 minutes then open and dress. Looking at All Trumps high protein...

So, I am now swimming in the brand new world of mixers the size of motorcycles. My P660 is in good shape, getting a kitchen expanded around it, and needs to attachments. It came with the hook and I got a used pelican head. Dough and cheese taken care of. Now I need to explore the flat paddle...

I wanted to share some of my happiness at finding a good mixer at long last. Some of you counselled patience, and it paid off. I sweated and poured over list and listing of used mixers all over the place. I finally found a liquidation auction of a Johnny’s NY Style here in Atlanta (1.5 hour...

I have a pair of y600 ovens, and the customer service company for BP cannot give me any idea when they were manufactured based on the serial numbers. I know they are vintage, and the company could not even tell me how far back the database tracks. Not so helpful . . . so I am asking if anyone...

What models and units are you good folks using for cheese graters when you don’t have a hub on your mixer? I found a possibly great mixer solution that does not have an accessory hub, so I want to find a powered unit to grate/shred my mozz and provolone. I see ALL SORTS of different stuff in the...

EZ Kwip seems to be an equipment refurbisher and reseller. Their website, www.ezkwip.com, of course shows all sorts of equipment for sale and already sold. No surprises. anyone ever deal with these guys? I am looking at a couple things from them and am doing some due diligence to avoid the...

Are there any mixer brands/models that I should be avoiding for our particular application (pizza operations)? Underpowered, inconsistent, power hogs, maintenance hogs, parts scarcity, service scarcity, space hogs, under-strengthened drive/transmission, excessive power useage, accessories...

In the most absurd of circumstances, I find myself in need of a commercial mixer. I intend to make 25lb flour bag batches of dough. 50lb may be too big, as I don’t need a 60qt . . . unless someone convinces me otherwise. Looking at a 14" and 12" pie . . . . maybe a 10". Possibly 150 pies in...

Anyone have bread formulas they are willing to share? I have a good basic white and hoagie . . . I am looking for more artisnal or specialty breads like Oat Molasses or semolina or parmesan olive bread or any others. I am looking at baking some interesting loaves for sandwiches and specialty...

I am looking for a Bakers Pride deck oven refurb/repair place in Georgia or Alabama. Anyone know of such a place? I suspect we could get an onsite visit from somewhere if close enough . . . . not gonna load into a truck and drive to FL or TN or anything. Just needs some work I cannot get to, and...

Just in case anyone was wondering, there is at least ONE independent shop that has been serving seasoned nubs of dough . . . both baked and fried. We called them Nick’s 'Nuts (short for doughnuts) for about 4 years starting in 2007. Cinnamon sugar, garlic romano, lemon pepper, parmesan, and...