I pulled the trigger last week and decided to get a double stack if Edge pizza ovens.
I originally wanted the 1830’s bc of space issues but Nick at Alpha restaurant equipment, talked sense into me, and I got a double stack 3240’s
I spent yesterday along with my bro and manager moving all my fryers, make table, cut table, charbroiler, flat grill out of the way to make a path for the new ovens. It was alot of work, mostly cleaning.
This morning at 6:00am the crew arrived. Within 20 mins they had the two blodgett 1048’s out of my store. What a mess back there.
They wheeled in the new ovens and had them assembled in no time. They reconfigured the fingers and test baked a pizza, it wasnt a real test though bc I ran out of my pizza cheese over the weekend and had to use a different brand. I said the pizza configuration was good 475F 6:00 mins-closed,1/4,closed, 1/2.
I think I want to change the last finger to a 1/3 or a 1/4 bc I think its browning the cheese a bit too much. Also 5:45 mins works just great.
I know the conveyor is going to make things easier but IM NERVOUS bc I dont have a good work flow down, I feel like the pizza making process is slower the screens are hard to grab they all stick to eachother. Do you guys get skins ready before dinner? Toasting subs worries me too. I didnt open today bc the store had to be reassembled, rearranged,releveled,recleaned. I convinced myself me and the crew deserved the night off after the 2 months of getting our butts kicked everyday and night. It was a cop out definitely bc deep down im worried bc everything is different. Can anyone give me clarity on how to run the pizza station? Do you have a person stretching and boxing, then another topping, at what point do you think a 2 person team is warranted on pizzas? then adding subs toasting in there too. I need this to help us badly I cant keep telling customers an hour for pizza pick up on Friday nights and still not have their pizza in the oven bc we are so slammed