I have an existing Restaurant Space that I’m wanting to convert to a Pizzeria. I’d like to use a Conveyor Style Oven, however my existing Exhaust Hood is only 52 inches deep. It is about 15 feet Long, so there is ample room for length. Where I’m running into trouble is finding an oven that will have high volume but isn’t too deep for my hood.
Other Information that might help. I want to make a pan pizza that is pretty heavy and thick. I’m guessing it will take between 12 to 15 minutes to bake.
- What diameter is everybody’s medium and Large pizzas?
- What’s your average Pizza’s per hour during your busiest times?
- Any other thoughts on Conveyer ovens and output?
Thanks in advance.