Looking for some input. Have a good problem… our little place is getting too busy for our oven to keep up! No gas in building, no room/ability to put in required range hoods so propane is out as well. Leaves electric. Have an older deck oven now. Next problem is only have 60 amps of single phase 240v available. Can not upgrade. The only oven that will do the job within the available parameters will not cook properly using reg pans. The question is how much of a difference will there be if we change to a perforated pan or disc vs our existing pan that we oil before pushing out the dough?
We did over 50 orders between 6 and 7 on Friday. (No, the small conveyors will not work).
We did over 50 orders between 6 and 7 on Friday. (No, the small conveyors will not work).
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