we’re setting up a new pizzeria… were going to be selling either 18" pizzas or 18"x 26" pizzas by the slice(major focus) and whole pizzas as well…and wanting the consistency and easibility of a conveyor oven, however im not completely sure which one to go with. We’re thinking of starting with just one oven for now… we have a university very close and anticipate doing large catering orders with the different colleges.
what oven would be the best choice for us to get started?
i appreciate everyones comments.
thank you.