techiedude
New member
Seems like the best pizza i have had was made in a slide the pizza inn oven. Can you get the volume of sales needed using the slide type oven. You guys prob have a name for that style of oven.
Last edited:
You’ll wanna talk to Steveo about that - he can do all of that in just a few seconds (with his eyes closed)!Staffing is another issue when you have a busy deck oven store. It takes an employee a good 6 months before they can handle the ovens on a Friday or Saturday night. And during those rushes I normally have three people on the ovens - 1 spinning and pulling, 1 cutting, 1 boxing.
Now they do. I have baked on both and you could not tell the difference if you have a good impingement conveyor and something like Hearthbake disks. In addition, the impingement oven does a better job of removing moisture from vegetable-laden pizzas.to me conveyer ovens just dont put out as good of a pizza.
Most people don’t have 4 deck ovens…we have 4 deck ovens and we have no problems with high volume. on weekdays we have 2 movies(up to 400 ppl) a dining room(seats 120ish) plus to go, and we do large orders. on weekends i have 5 movies, plus dining room and to go. i run between one and 2 oven ppl. one filtering/loading, one loading, cutting, boxing. and to make it difficult we toss our pizza’s to order. when i hear ppl complain about not being able to do high volume and have consistant pizza with a deck oven i just laugh. our sister store does triple our numbers but they have a total of 8 full size blodgetts, and one smaller one just for bread and cheese sticks.
to me conveyer ovens just dont put out as good of a pizza.
sheb
agreed but we do really well doing things the way most ppl don’t. we don’t advertise except when we have a concert, and a small blurb in the newspaper with the other theatre’s saying what movies we are playing. we don’t deliver, and we don’t use any value added product. what it comes down to is 2 deck ovens double your compacity. ie your volume. but usually only need 1 more person to help keep up. if you can double your volume paying for another oven and a extra body isn’t that hard.pgaks2:
Most people don’t have 4 deck ovens…we have 4 deck ovens and we have no problems with high volume. on weekdays we have 2 movies(up to 400 ppl) a dining room(seats 120ish) plus to go, and we do large orders. on weekends i have 5 movies, plus dining room and to go. i run between one and 2 oven ppl. one filtering/loading, one loading, cutting, boxing. and to make it difficult we toss our pizza’s to order. when i hear ppl complain about not being able to do high volume and have consistant pizza with a deck oven i just laugh. our sister store does triple our numbers but they have a total of 8 full size blodgetts, and one smaller one just for bread and cheese sticks.
to me conveyer ovens just dont put out as good of a pizza.
sheb
That must be nice to have that kind of business where you don’t need to advertise, or deliver, and have the space for 4 deck ovens. I’m glad you can handle it…steveo922:
agreed but we do really well doing things the way most ppl don’t. we don’t advertise except when we have a concert, and a small blurb in the newspaper with the other theatre’s saying what movies we are playing. we don’t deliver, and we don’t use any value added product. what it comes down to is 2 deck ovens double your compacity. ie your volume. but usually only need 1 more person to help keep up. if you can double your volume paying for another oven and a extra body isn’t that hard.pgaks2:
Most people don’t have 4 deck ovens…we have 4 deck ovens and we have no problems with high volume. on weekdays we have 2 movies(up to 400 ppl) a dining room(seats 120ish) plus to go, and we do large orders. on weekends i have 5 movies, plus dining room and to go. i run between one and 2 oven ppl. one filtering/loading, one loading, cutting, boxing. and to make it difficult we toss our pizza’s to order. when i hear ppl complain about not being able to do high volume and have consistant pizza with a deck oven i just laugh. our sister store does triple our numbers but they have a total of 8 full size blodgetts, and one smaller one just for bread and cheese sticks.
to me conveyer ovens just dont put out as good of a pizza.
sheb
sheb
We always started our pizzas on screens, then transferred them to the upper rack to crisp the bottoms after they’d been partially baked. Checking the bottoms was just like in a deck oven, except that it took a little more timing and dexterity since the oven was spinning while you did it. It sounds weird, but you get used to it pretty quickly. The model that my store owned had translucent glass sides, so cooks and the customers could both see the pizzas cooking, it was pretty cool looking and kids loved to stare at it. My shop had an open kitchen, so it was right out front for everyone to see, and it was definitely eye catching to people walking by.Hi The pizza and Dox 47:
I have no clients using Rotoflex so I have no one to ask,
How do you know when the pizzas are baked just the way you want them?
George Mills