Anyone have a reliable solution to excess cheese recovery when building your pizzas? The amount we waste that doesn’t make it on the pizza is a very small amount per pizza, but it adds up when you make 35,000.
I’ve seen the small raised racks like cake cooling trays, but we tried that and it slows up down to much.
We scoop it up and put it in a 1/3 pan to us on our Super Supremes. It does help repurpose and the pizza has all the ingredients on them anyway.
We do something similar on our Supremes.
We also make sure each employee is measuring and weighing cheese at all times.
Yes, I agree. Weighing and measuring are very important.
Thanks,
Wes Kronberg