First off, wanted to say that hope everyone is surviving through these tough times we’re experiencing. I know some pizzerias are doing just fine, maybe better, than prior to the COVID impact, but many others that relied on dining are suffering significantly. Best of luck to everyone navigating through this!
My question regards to cooking wings. We have double stack BP Y600s, but those are pretty full during weekend dinner rushes and I don’t want to burden the oven operators any more than they already are. We do not have any fryers. Additionally, we do Chicago Style stuffed pizzas and they take a looooong time to bake. I don’t want our wings to take forever as well. We would use a FC bakeable wing that is unsauced prior to baking and sauce after. I have looked into the TurboChef HHD and MerryChef e4. They both look like pretty good convection/impinger ovens that should cut down the time on cooking.
Do any of you experts use this? Is there some other approach or piece of equipment you would recommend? This is a pretty big investment and we really need to get this right.
Thanks for everyone’s help!